If you’re using fresh turmeric, wear gloves when grating or you’ll end up with yellow fingertips.
Ingredients
- 1 tablespoon oil
- 2 shallots, finely minced
- 1 clove garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon grated fresh turmeric, or 1 teaspoon powdered turmeric
- 1 tablespoon curry powder
- ¼ teaspoon cayenne, or to taste
- 2¼ cups red lentils, rinsed, picked over to remove any stones
- 5 cups vegetable broth
- 1 teaspoon sea salt
- 1 14-oz can light coconut milk
- Fresh cilantro
About this recipe
Serves 6-8 Red lentils, also known as masoor dal, are a pretty melon color that changes to golden when it’s cooked. Adjust curry powder and cayenne depending on your taste.
Instructions
In large saucepan, heat oil over medium heat. Add shallots, garlic, fresh ginger and turmeric and cook for a few minutes, stirring to avoid sticking, until shallots soften. Watch to make sure garlic doesn’t brown. Add curry powder and cayenne. Stir and cook for another minute. Add lentils and broth. Bring to a boil, then reduce heat to medium low and cook, uncovered, for 10-15 minutes, until lentils are soft. Stir in coconut milk. Add additional broth if you prefer a more liquid soup. Taste for seasoning. Serve immediately topped with chopped cilantro.
