Carrot And Red Lentil Soup With Asian Spices

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Asian	Worrall tho, Worrall1	1	Servings

INGREDIENTS

2	oz	Unsalted butter
1 1/2	T	Grated fresh ginger
1/4	t	Cayenne pepper
1/4	t	Allspice
1/4	t	Cumin
1/2	t	Curry powder
1/2	t	Ground coriander
2		Onions, finely sliced
1		Parsnip, peeled and diced
1		Stick celery, sliced
2	lb	Carrots, peeled and sliced
1 1/2	t	Salt
1/2	t	Ground black pepper
2	oz	Red lentils
1		2 ounces lon grain rice
3 1/2	pt	Vegetable stock
1/2	pt	Unsweetened coconut milk
2	T	Lime juice
		Fresh coriander to garnish

INSTRUCTIONS

Melt the butter over a low heat and stir in ginger and spices. Cook
for 1 minute. Add the onions, parsnips, celery and carrots. Season
with salt and pepper. Cook for 12 minutes over an increasing flame,
soften but do not brown.  Stir in the lentils and the rice, combine
with the vegetables. Add  stock and bring to the boil. Simmer for 30
minutes or until  vegetables and rice are thoroughly cooked. Liquidize
in a blender  until smooth. Return soup to the saucepan. Add coconut
milk, lime  juice and chopped coriander. Check seasoning. Do not
reboil, as  otherwise it will separate.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: so far ahead of his time that we’re still no closer to catching up”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1317 Calories From Fat: 441 Total Fat: 50.4g Cholesterol: 121.9mg Sodium: 4198.7mg Potassium: 4585.4mg Carbohydrates: 210.4g Fiber: 45.6g Sugar: 67.9g Protein: 20.2g