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1 tablespoon olive oil
4 cloves garlic, minced
1/3 cup finely diced shallots (or sweet onion)
2 large carrots, shredded
1 cup dried red lentils - picked over
1/4 cup unsweetened dried cherries (I have also used 2 tablespoons golden raisins instead)
1 (14 oz) can chicken or vegetable broth
3 cups water
1/2 cup lite coconut milk - unsweetened
2 teaspoons sweet curry powder - I use this one from Penzey's
1/2 teaspoon salt
1/4 teaspoon dried cilantro
1/4 teaspoon sugar
1/8 powdered ginger
Dash freshly grated nutmeg
1/2-3/4 teaspoon lime juice
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In a large sauce pan, over medium heat, saute the garlic, shallots, and carrots in the olive oil for 5 minutes. Add the lentils, cherries, chicken/vegetable broth, water, coconut milk, curry powder, salt, cilantro, sugar, ginger, and nutmeg. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until lentils are very soft. Stir in lime juice. Allow to cool slightly.
In batches, add soup to blender and process until smooth. Reheat gently over low. Serve with a drizzle of coconut milk and garnish with cherries, if desired. Makes approx. 6 (1 cup) servings.
Per Serving: 196 Cal; 10 g Protein; 5 g Tot Fat; 31 g Carb; 5 g Fiber; (26 NET Carb); 4 g Sugar; 520 mg Sodium