By Michael Minorgan for Curtains Up michael@yahoo.ca
Thai Vegetable and Red Lentil Soup
This is a treat for our vegetarian friends. It combines the wonderful aromatic flavors of Thailand, the hearty texture of lentils and the sweetness of fresh carrots and baby peas.
Lentils are one of the oldest ingredients known to man having been part of the human diet since the Neolithic Age some 13,000 years ago (1). They are extremely high in proteins, fibre and minerals and come in variety of colors. This is one of my favorite vegetable soups perfect for a cold winter night….Enjoy!
(1) Wikipedia
Ingredients
Olive oil
1 large Vidalia onion chopped medium
1” piece fresh ginger peeled and chopped very fine
1 Tbsp yellow curry paste
4 large garlic cloves chopped finely
6 cups vegetable stock low sodium
3 cups assorted colored carrots peeled and diced medium
1 cup dried red lentils
1 cup (250 ml) frozen green peas
fresh cilantro, chopped
salt & pepper to taste
Method
Saute onion, garlic and ginger until softened Stir in curry paste and vegetable stock to blend. Add carrots and lentils Reduce heat to medium-low. Cook until carrots are crisply tender and lentils are tender about 10 minutes. Stir in cilantro and peas, salt, and pepper. Spoon into individual serving bowls and serve Serves 4 to 6.
This looks yummy,