Soup to Cure the Winter Blahs

I met Lori in grad school a million years ago and took to her immediately. This soup, like Lori, is unique and charismatic.

Lori Mertel Lenzer's Red Lentil Soup

1 c red lentils
1 t salt*
1 15 ounce can diced tomatoes
2 T minced fresh ginger
1 T vegetable oil
2 cloves garlic, minced
1 15 oz. can light, unsweetened coconut milk
1 T tamarind concentrate or paste
1 T coriander
1 t cumin
1 t turmeric
1 small jalapeno, stemmed, seeded and chopped
1/4 c chopped cilantro

Combine lentils, salt and 5 c of water. Cover and bring to a boil. Reduce heat and simmer, partially covered for 20-25 minutes or until lentils are tender. Blend lentils with whisk for rustic texture, or puree in blender for a creamier feel.

Puree tomatoes and ginger in blender or food processor until smooth. Set aside.

Heat oil in large pot over medium heat. Add garlic and cook 30 seconds or until just golden, stirring often. Add tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric and jalapeno. Simmer 15 minutes, stirring occasionally.

Stir in lentils and simmer, partially covered, for 20 minutes. Season with salt and pepper and sprinkle with cilantro.

Notes:

* Salt substitute may be used instead. Start with 1/4 t, and add to taste once soup is finished.

Don't forget to pick over your lentils and rinse them before cooking.

Those who like heat might care to double the jalapenos in this recipe.