A delicious and slightly peppery soup with a flavorful combination of spices.

2 T butter
1 onion, chopped
6 cloves of garlic, minced
1 1/2 T ginger, minced
2 jalapenos, seeded and chopped
1/4 t cinnamon
1/4 t ground cloves
2 t  ground coriander
1 1/2 t ground cumin
1 t ground tumeric
5 pods cardamon, bruised
1 T chopped fresh curry leaves or 3 bay leaves
1 carrot chopped
1 apple peeled cored and chopped
1 large potato peeled and diced
1 c red lentils, rinsed and drained
8 c chicken broth
1 T tamarind paste (available at Asian Market)
2 T lemon juice
1 can coconut milk (not low fat)

chopped cilantro as garnish

Heat butter on medium-low heat in a large pan.  Add onion, garlic, ginger, jalapenos, spices, curry or bay leaves. Stir until onion is lightly brown, 5-8 minutes.Add carrot, apple, potato, lentils and chicken stock and bring to boil. Reduce to a simmer, covered for 15-20 minutes or until vegetables are tender.  Discard cardamon pods and curry/bay leaves.

Blend the soup with an emulsion blender or in batches in a blender until pureed and return to pan.  Add tamarind, lemon juice and coconut milk and heat through.  Garnish with cilantro.

I like to serve this over brown rice for a heartier meal.

Dr. Lai and Dr. Sinclair

Doctor of Naturopathic Medicine Lai
Doctor of Naturopathic Medicine Sinclair

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