Spiced Coconut-Red Lentil Soup

The weekend after New Years I decided to attempt a new soup recipe and this turned out to be the PERFECT one. I found this recipe in the Oct 2008 edition of Cooking Light. It is really easy and really good.

You will need:

• 2 tsp olive oil
• 2 C chopped onion
• 1 Tbsp minced peeled fresh ginger
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/8 tsp ground cinnamon
• 5 garlic cloves, minced
• 3 C fat-free, less-sodium chicken broth
• 1 C dried small red lentils
• 1/2 C water
• 1 C light coconut milk
• 3 Tbsp chopped fresh basil
• 2 Tbsp fresh lime juice
• 1/4 teaspoon salt

Step One:

Heat oil in a large saucepan over medium heat. Add onion; cook 12 minutes or until golden. Stir in ginger and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add broth, lentils, and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender.

Step Two:

Remove from heat; let stand 5 minutes. Place half of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining lentil mixture. Return pureed mixture to pan. Stir in milk and remaining ingredients; cook over medium heat 2 minutes.