Curried Lentil Soup with Dried Cherries and Cilantro

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 tbsp or 17g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Carrots

  Raw

  1 cup chopped or 128g

• Salt

  Table

  1 ¼ tsp or 8g

• Curry powder

  Spices

  2 tsp or 4g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¾ cup or 170g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Lentils

  Raw

  1 cup or 192g

• Cherries, tart, dried, sweetened

  ⅓ cup or 53g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Ginger root

  Raw

  2 tbsp or 12g

Directions

1. Heat the olive oil in a medium Dutch oven or saucepan over medium heat. Add the chopped ginger, garlic, shallot, and carrots. Sprinkle a dash of salt over the vegetables and cook, stirring often, until softened, about 7 minutes.
2. Add the curry powder and cook, stirring continuously, until fragrant, about 1 minute. Add the remaining salt, 1/2 cup of the coconut milk, water, and lentils. Bring to a boil, then reduce heat, cover, and simmer until the lentils and carrots are tender, about 8 to 10 minutes.
3. Pass 2 cups of soup through a fine sieve into a bowl to separate the solids from the liquids. Reserve the solids and return the strained liquid to the pot.
4. Let the soup cool slightly, then puree it in a blender until smooth. You may need to do this in batches, ensuring not to fill the blender more than halfway. If necessary, reheat the soup after blending, then stir in the reserved solids.
5. Reserve some cherries for garnish and stir the remaining cherries into the soup, along with the cilantro stems. Ladle the soup into 4 bowls and swirl in the remaining 1/4 cup coconut milk, about 1 tablespoon per bowl. Garnish with cherries and cilantro leaves.

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