3 14 1/2-ounce cans vegetable broth
2 cups dried red lentils (12 ounces), rinsed
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 1/2 cups chopped onions
2 tablespoons grated fresh ginger
2 teaspoons curry powder
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 14-ounce can unsweetened light coconut milk
Thinly sliced green onions (optional)
Fresh serrano pepper, seeded and minced (optional)
Lime wedges (optional)
1. In a 5- to 6-quart slow cooker combine the broth, lentils, celery, carrots, onions, ginger, curry powder, garlic, cumin, coriander, turmeric and cinnamon.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If using low-heat setting, turn to high-heat setting. Stir in the coconut milk, cover and cook 30 minutes more. If desired, serve with green onions, cilantro, serrano pepper and/or lime wedges. Makes 8 servings.
Our assessment: This soup is full of healthy vegetables and flavors, and it smells absolutely wonderful as it's cooking. I used the high-heat setting and recommend a full 3 hours if not a little longer to make sure the vegetables and lentils are tender. The green onions, cilantro, serrano and lime wedges are a pleasant addition and make the soup look even more appetizing.