Ingredients
Scale
- 1 Tablespoon olive oil
- 1 onion, peeled & chopped (1 heaping cup)
- 6 cloves garlic, peeled & chopped
- 2 apples, peeled, cored & chopped (about 2 cups)
- 2 carrots, peeled & chopped (about 2/3 cup)
- 1 small hot pepper, seeded & chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 3 teaspoons curry powder
- 1/4 teaspoon ground cinnamon
- 1 1/2 cup dried red lentils
- 4 – 5 cups chicken or vegetable broth
- 1 cup apple wine (or other white wine)
- 1 tomato (about 6 oz.), peeled, cored, and chopped
- 1 can light coconut milk
Instructions
- In a soup pot, heat the olive oil over medium heat, then add the onion and garlic and saute until the onion is soft. Add the apples, carrots and hot pepper, ginger, cumin, curry, and cinnamon and stir and cook a couple minutes longer to mix up the spices and veggies with the apples.
- Add the lentils, broth, apple wine, and tomato and stir it all up. Bring the soup to a boil, then reduce heat to a simmer and cook uncovered for about 20 – 30 minutes or until the lentils are nice and soft.
- At this point, I blended it up with the coconut milk. If you have an immersion blender, that’s really the best way if you want your soup smooth and creamy. If you prefer it a little lumpy, don’t bother blending. Stir in a little water or broth if the soup is too thick. Add a bit of salt if you think it needs it.
- Serve with cilantro leaves for garnish.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.