Source: Vegetarian Times, 10/06 (posted by Stephanie on CLBB)
1 cup red lentils
1 teaspoon salt
1 15-ounce can diced tomatoes
2 tablespoon minced fresh ginger
1 tablespoon vegetable oil
2 cloves garlic, minced
1 15-ounce can light, unsweetened coconut milk
1 tablespoon tamarind concentrate or paste (optional - I used it)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 small jalapeno, stemmed, seeded, and minced (I used Thai Chili Garlic Paste, to taste)
1/4 cup chopped cilantro (I skipped)
1. Combine lentils, salt, and 5 c. water in large saucepan. Cover, and bring to a boil. Reduced heat and simmer, partially covered, 20 - 25 minutes, or until lentils are tender. Blend lentils with whisk for rustic texture, or puree in food processor for creamier feel.
2. Puree tomatoes and ginger in blender or food processor until smooth. Set aside.
3. Heat oil in large pot over medium heat. Add garlic and cook 30 seconds or until golden, stirring often. Add tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric and jalapeno. Simmer 15 min., stirring occasionally.
4. Stir in lentils and simmer, partially covered, 20 minutes. Season with salt & pepper. Sprinkle with cilantro and serve. (I simmered longer to get a thicker soup)
I talked about this recipe HERE.