coconut lentil soup
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| 1-1/2 cup | red lentils |
| 2-1/2 cup | water |
| 1/2 | red onion, finely chopped |
| 1 clove | garlic, finely chopped |
| 1/2 | inch piece fresh ginger root, finely chopped |
| 1/2 cup | fresh shredded coconut |
| 3/4 cup | soy milk |
| 1 Tbsp | curry powder |
| 1 tsp | ground black pepper |
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| place the lentils and water in a medium saucepan over |
| medium heat, and bring to a boil. stir in onion, garlic, and |
| ginger. cover, reduce heat, and simmer 30 minutes, or until |
| lentils are tender. |
| place the coconut and soy milk in a blender, and blend |
| until smooth and thick. stir into the lentil mixture. season |
| with curry and pepper. continue cooking 10 to 15 minutes. |
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| (ID: 77708) Mirror: rec.food.recipes: Thu, Dec 4, 2003 |