Indian-Style Red Lentil Soup with Coconut

Cynthia Winward
4 cups low sodium chicken broth
2 cups water
2 cups split red lentils
salt and pepper
1 tablespoon vegetable oil
1 onion, minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 ½ teaspoons garam masala
1 (14 oz.) can light coconut milk
1/3 cup minced fresh cilantro
3 plum/roma tomatoes, cored, seeded, and chopped coarse

1. Heat broth mixture: Bring broth, water, lentils and ½ tsp. salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.
2. Cook Onion: Meanwhile, heat oil in large saucepan over medium-high heat until shimmering. Add onion and ¼ teaspoon salt and cook until softened and lightly browned, 3-5 minutes.
3. Cook aromatics, add broth mixture and coconut milk: Stir in garlic, ginger, and garam masala and cook until fragrant, about 1 minute. Stir in broth mixture and coconut milk, scraping up any browned bits. Bring to a simmer and cook until lentils are tender and soup is thickened, about 15 minutes.
4. Season and garnish: Off heat, stir in cilantro, season with salt and pepper. Sprinkle individual bowls of soup with chopped tomatoes before serving. Print Recipe