March 14, 2015

slow cooker coconut curry lentil soup

Yum

On a rainy Saturday afternoon... this soup was just what we needed.  The coconut and curry are nicely complimented with the toasted almonds and the heat from the red pepper on top.  It's delicious!:)

Updates on the home front... we may have found a house, still waiting to hear back from our offer, but "yay!" to hopefully being done with the search!  It is a cabin on 4 acres, about 5 miles from the church where my husband works and where the kids go to school.  Perfect!  Plus plenty of room for a garden, animals, and for the kids to play.  More to come...

Serves 4-6
Total Time 4+ hours

INGREDIENTS



  • 1 1/2 tablespoons coconut oil
  • 1 red onion, chopped
  • 2 medium carrots, peeled and chopped
  • 1 1/2 tablespoons sweet curry powder   
  • 1 1/2 cups dried red lentils, picked over and rinsed
  • 4 1/2 cups water
  • 1/2 cup chopped dried apricots
  • 1 teaspoon course salt 
  • 1, 14 ounce can coconut milk
  • thinly sliced red chiles
  • chopped fresh mint
  • toasted slivered almonds



 



 
 
INSTRUCTIONS
 
1.  In a large skillet, over medium heat, add the oil.  When hot, add the onion and carrots.  Cook for about 5 minutes, until lightly browned. Add the curry powder and cook for an additional minute, coating the vegetables thoroughly with the spice. 
 
2.  Add the onion mixture to a slow cooker along with the lentils, apricots, salt, and water.  Turn on low and cook for 8-10 hours, or high for 4-5.  
 



3.  Add the coconut milk and allow to heat through. 
 



4.  Serve the soup topped with red chilies, mint, and almonds with lemon wedges on the side.  Enjoy!!!
 

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