Prep 15 mins
Cook 8 hrs 20 mins
I love the spices in this. Just a little bit hot, with the flavor of curry that I love. It warms me up inside. I'm always watching my pepper plants which I brought indoors over the winter to see if they have a few peppers on them to put in something like this. My Thai dragon plants have been giving me peppers all along (with a little help!) When I run a little low, I like to visit the Asian grocer for a big pack of green chillis (which are almost just as good), but I like the red ones best.
- 2 cups red lentils
- 1 tablespoon vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons turmeric
- 2 teaspoons cumin seeds
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 -2 small hot red chili pepper, seeded,and chopped
- 1 (28 ounce) can diced tomatoes, undrained
- 2 carrots, finely diced
- 1 tablespoon lemon juice
- 6 cups vegetable broth (chicken broth may be substituted)
- 1 (14 ounce) can unsweetened coconut milk
- 2 -3 tablespoons chopped cilantro
- Sort lentils and rinse under cold water.
- Cook onions in oil in skillet until tender.
- Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
- Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
- Add coconut milk, and cook on HIGH for an additional 20 minutes.
- Serve garnished with cilantro.
I made this soup for the Aussie/Kiwi July 08 Recipe Swap. I've been making a lot of soups lately (being our winter over here) and freezing them for our lunches, so this recipe swap was a perfect excuse to try this recipe out. I'm so glad I did! It is a beautifully flavoured soup with the spices not being too over-powering. The lentils give it a lovely thick texture which is both filling and warming on cold days. I didn't have any fresh chillies, so I added about a teaspoon of chilli flakes. I also added a teaspoon of ground coriander because I wasn't planning on using any fresh herbs as a garnish but I still wanted the flavour of it in the soup. My husband and I both loved this soup and it is one I will make again regularly. Thanks Sue L!