Curried Coconut Lentil Soup

This soup originally appeared in the Pittsburgh Post Gazette by Gretchen McKay and was reprinted in the Minneapolis Star Tribune.  I have changed it somewhat by increasing the greens, adding balsamic vinegar, increasing the amount of greens, and strongly suggesting the addition of a toasted pine nut garnish. It is a hearty main dish vegetarian soup with a little bite.  It can be vegan with the elimination of the sour cream garnish.  I serve it with baking powder biscuits and cold crisp charcuterie as a pallet refresher.

Curried Coconut Lentil Soup

1 T olive oil

1 large onion, chopped fine

2 large cloves garlic, chopped fine

1 T grated fresh ginger

2 T tomato paste

2 T curry powder

1 chopped fresh cayenne or jalapeno (or 1/2 t crushed red pepper)

4 1/2 c. vegetable broth

1 can lite coconut milk

15-16 oz canned tomatoes (if whole, break up after adding)

1 1/2 c red lentils

3-4 cups fresh chopped chard (remove hard part of stem)

1 T balsamic vinegar

salt and pepper to taste

toasted pine nuts to garnish

other possible garnishes–sour cream, parsley, cilantro, chives

In soup pan, heat olive oil.  Then add and saute onion, garlic, and ginger until onion is translucent. Add tomato paste, curry powder and pepper (cayenne, jalapeno, or crushed red). Cook for about 1-2 minutes. Add vegetable broth, coconut milk, tomatoes,and lentils. Quickly bring to boil, then turn down to a simmer and cook for 20-30 minutes, until lentils are soft. Add salt and pepper, chard and balsamic vinegar.  Turn off heat.  Sprinkle pine nuts on top (and/or other garnish) and serve.