Jodi’s Red Lentils
The combination of coconut milk, chicken broth, red lentils and cumin seeds make this a bowl of creamy earthy yumminess. Tastes vary from kid to kid, of course, but this soup has both my two- and five-year-old daughters licking the bowl.
- 2 tablespoons oil
- 1 teaspoon cumin seed
- 1 teaspoon curry powder
- 1⅔ cups red lentils
- 5 cups chicken or vegetable broth
- 1 cup coconut milk
- ¼ cup chopped cilantro
- Salt to taste
- Optional additions: toasted coconut, raisins, lime, chopped eggs or meat
- Heat oil in a large saucepan over medium heat. When oil is hot, add cumin seeds and curry powder and stir constantly until fragrant, about 15 seconds, being careful not to burn cumin seeds. Add red lentils and stir until coated with oil. Add broth and coconut milk, turn up the heat and bring to a boil. Turn down heat and simmer 20 minutes. The soup will be creamy and slightly thickened. Allow soup to sit for 10 minutes to thicken up a little more. Season with salt, top with chopped cilantro and add your favorite additions.