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“Sounds yummy and fast, a quick weeknight meal. The prep-vs-cook time is deceiving, as you are working while it is cooking; all told it will take you about half an hour, and you can squeeze in table-setting and salad-making while cooking this dish. Serve with a green salad and light vinaigrette and some crusty bread. I'm told the flavors meld even more for reheating next day. Adapted from America's Test Kitchen recipe.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan over medium-high heat, combine broth, water, lentils and 1/2 teaspoon salt, and bring to boil.
  2. Cover, reduce heat to medium, and cook 10 minutes.
  3. Meanwhile:
  4. In large saucepan over medium-high heat, heat oil until it shimmers.
  5. Add onion and 1/4 teaspoon salt and cook 3 to 5 minutes, or until the onions are softened and lightly browned.
  6. Add garlic, ginger root and garam masala and cook about 1 minute until fragrant.
  7. Add coconut milk and broth-lentil mixture, scraping up any browned bits from the pan.
  8. Reduce heat to medium or medium-low and cook 15 minutes, until lentils are tender and soup has thickened.
  9. Remove from heat and add chopped cilantro and pepper to taste.
  10. Garnish bowls of soup with chopped tomatoes.

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