PassportMar 25, 2015 | By: Tom Wild
Good Food, Good Life, 365 – Slow-Cooker Red Lentil Coconut Curry Soup
Slow-Cooker Red Lentil Coconut Curry Soup
1 (13- to 14-ounce) can lite coconut milk
1 tablespoon tomato paste
1 tablespoon curry powder
1 tablespoon ground cumin
1 1/2 teaspoons ginger powder
1 cup red lentils, uncooked
1 large onion, chopped
2 cups chopped carrots
2 cups chopped celery
Put coconut milk into slow cooker. Add tomato paste, curry powder, ground cumin and ginger powder. Whisk to blend. Add broth and stir. Add remaining ingredients and stir. Turn slow cooker to HIGH, cover and cook for 5 to 6 hours. Season to taste with salt and pepper. Serve hot topped with cilantro or parsley. Makes 6 to 8 servings.
Sue’s Tip
I like to have a tube of tomato paste in my refrigerator for times when I need just a tablespoon or two. You will find the 4.5-ounce tubes of tomato paste in most well-stocked grocery stores.
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