This recipe seemed reasonably simple and I've really been wanting to learn more about using lentils since they're so inexpensive and chock full of protein. What I really learned from this recipe, though, is that RED lentils are very difficult to find but can be handily replaced with their cheaper brethren known as green lentils (they didn't take any longer and still tasted fine). I did find a bag of split red lentils at the grocery store, but it was a huge bag that cost about $14 so I took a big risk and thankfully it paid off.
This was a great little soup that was quick and flavorful. There was just enough lentils to make it feel fairly "hearty" and serving it with fresh-from-the-freezer naan was just the right tough. It's not spicy or too strong so it's great for people who prefer more mild flavors.
INDIAN-STYLE RED LENTIL SOUP WITH COCONUT
Source: The Best 30-Minute Recipe
4 C. low-sodium chicken broth - 2 C. water - 2 C. split red lentils - Salt and pepper - 1 T. vegetable oil - 1 onion, minced - 4 garlic cloves, minced - 1 T. grated fresh ginger - 1 1/2 teaspoons garam masala - 1 (14-oz) can light coconut milk - 1/2 cup minced cilantro - 3 plum tomatoes, cored, seeded and chopped coarse
1. Bring broth, water, lentils and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.
2. Meanwhile, heat oil in large saucepan over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt and cook until softened and lightly browned, 3-5 minutes.
3. Stir in garlic, ginger, and garam masala and cook until fragrant, about 1 minute. Stir in broth mixture and coconut milk, scraping up any browned bits. Bring to a simmer and cook until lentils are tender and soup is thickened, about 15 minutes.
4. Off heat, stir in cilantro and season with salt and pepper to taste. Sprinkle individual bowls of soup with chopped tomatoes before serving.
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