Serves 4

This is my favorite Red Lentil soup to date.  It was adapted from a Martha Stewart recipe. It combines hearty lentils with delicious curry, creamy coconut milk and is topped off with cilantro.  I make it all year round but love to surprise the family with a parsha perfect soup.

• 2 teaspoons canola oil
•   3 tablespoons finely chopped peeled ginger (from a 2-inch piece)
•   6 garlic cloves, finely chopped (2 tablespoons)
•   1 large shallot, finely chopped (4 tablespoons)
•   2 carrots, finely diced (about 1 cup)
•   2 teaspoons curry powder
•   Kosher salt
•   3/4 cup unsweetened coconut milk
•   1 cup red lentils

3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish

¼ cup dried craisins, optional

• Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots and cook, stirring often, until softened, about 7 minutes. Add curry powder and cook, stirring, until fragrant, about 1 minute.
• Add 1 1/4 teaspoons salt, 1/2 cup coconut milk, 4 cups water, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, 8 to 10 minutes. Pour 2 cups soup through a fine sieve into a bowl, reserving solids. Puree strained liquid with remaining soup in a blender until smooth. Reheat after blending. Stir in reserved solids.

Reserving some for garnish, cilantro stems into soup, and ladle into bowls. Swirl in remaining 1/4 cup coconut milk, and garnish with cherries and cilantro leaves.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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