Warm whole-wheat pita does such a good job sopping up this creamy soup, you might not need to wash any spoons.
1 tbsp canola oil
2 onion, finely chopped (about 2 cups)
2 garlic cloves, minced
1 tbsp mild curry powder
1 1/2 cups red lentils
1 400-mL can light coconut milk
1 tbsp honey
1 tsp salt
1/4 cup chopped cilantro
Boil 5 cups of water in a kettle.
Heat a large pot over medium-high. Add oil, then onion. Cook, stirring occasionally, until onion is soft, 3 to 4 min. Add garlic, curry powder and 1 tbsp water. Cook, stirring constantly, for 1 min.
Add lentils and boiling water. Reduce heat to medium-low. Simmer, partially covered, stirring often, until lentils are mushy, about 30 min. Stir in coconut milk, honey and salt. Ladle into bowls. Sprinkle with cilantro.
Calories 381, Protein 20g, Carbohydrates 54g, Fat 10g, Fibre 10g, Sodium 597mg.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
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