Curried Red Lentil Soup with Dried Cherries and Cilantro

Lentils are good and good for you! Fiber, high in protein and tasty. This soup is easy and delicious! I got it from Martha Stewart Living, March 2012, along with some other great lentil recipes. Enjoy!

Curried Red Lentil Soup with Dried Cherries and Cilantro
2 tsp. safflower oil
3 tbs. finely chopped peeled ginger
6 garlic cloves, finely chopped (2 tbs.)
1 large shallot, finely chopped (4 tbs.)
2 carrots, finely diced (about 1 cup)
2 tsp. curry powder (there are all sorts of curry powders - from mild to spicy hot. Use whatever tastes great to you)
Coarse salt
¾ c. unsweetened coconut milk
1 c. red lentils
1/3 c. dried cherries, cranberries or pomegranates
3 tbs. finely chopped cilantro, plus 3 tbs. leaves for garnish

Heat oil in a medium saucepan over medium heat. Add ginger,

garlic,

shallot (I couldn’t find a shallot at the store so I used half an onion), and carrots.

Cook, stirring often, until softened, about 7 minutes.

Add curry powder, and cook, stirring, about 1 minute.

Add 1 ¼ tsp. salt, ½ c. coconut milk, 4 c. water, and the lentils, and bring to a boil.

Reduce heat, cover, and simmer until lentils and carrots are tender, 10-12 minutes. With a slotted spoon, remove about a cup of the carrot/lentil mixture.

Puree the rest of the soup in a blender or with an immersion blender.

Return the vegetables to the pan. Reheat.

Stir the chopped cilantro and the cherries into the soup, ladle into bowls. Swirl in remaining ¼ c. coconut milk, and garnish with cherries and cilantro leaves.  4 servings.

Since it's still soup season, this is wonderful!