Coconut-Orange Lentil Soup

This recipe is from the Harakiya Restaurant in Israel, by way of Israel 21C

ingredients and Directions

2 Tbsp.olive oil

2 medium onions, chopped

2 medium carrots, diced

1 medium potato, diced

Half a bunch fresh cilantro, chopped (optional)

2 cups canned coconut milk

1 and 1/2 cups orange lentils, soaked for 20 minutes

1 Tbsp. curry powder

Flaked cilantro, salt and pepper to taste

About 4 cups vegetable stock

In a soup pot, fry the chopped onions in the olive oil. When the onions turn golden, add the diced carrots and potatoes and stir. Add curry, cilantro, salt and pepper to taste. Continue stirring.

Add the soaked lentils and coconut milk. Add half the chopped coriander plus enough stock to cover. Cook for half an hour. Garnish with the rest of the chopped coriander.