Tuesday, October 9, 2012

Coconut Curry Lentil Soup

Yesterday was the first legitimate totally 100% Fall day at home. It was in the low 50's and raining. The only answer for dinner was soup. It had be a nice spicy one too to really warm me up since by a certain individual's house rules the heat can't be higher than somewhere around 62. I begged to turn the heat on yesterday to a balmy 63. My wishes were granted. At least the soup and my fleece bath robe kept me warm. I definitely needed some warming to the core too especially after being at the Steelers game in upper 40's temperatures and rain. This was a great cure.

Coconut Curry Lentil Soup
Yield ~ 8 servings

2 cups split red lentils
1 red pepper, diced
1 jalapeno
1 onion, diced
1 1/2 cups cauliflower, chopped
1/2 pound shredded chicken (you can buy prepackaged chicken or boil your own to shred)
3 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon cinnamon
1 tablespoon salt
1/2 cup tomato paste
5 cups water
2 cups chicken broth
1 can coconut milk
1 can chickpeas (I used northern, doesn't matter much)

In a dutch oven or large pot, heat a tablespoon of oil and add in the red pepper, onion, garlic, and jalapeno. Cook on medium high for about 8 minutes, then add in the tomato paste, curry powder, cinnamon, and salt cooking for another 3 minutes. Add the water, chicken broth, chicken, coconut milk, cauliflower, lentils, and chickpeas. Bring to a boil then let it simmer for 25-30 minutes.

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