Curried red lentil soup with goji berries and naan

Vegetarian

2 Servings, 680 Calories/Serving

30 Minutes

Goji berries have been anointed a superfood. Praised as a potent source of antioxidants, they are considered by some as one of the most nutritionally dense foods on the planet. Chef Justine is a fan of their fruity grape-like flavor. They make a terrific garnish for this sweet and spicy soup.

Ingredients

  • ½-ounce goji berries
  • 1-carrot
  • 1-shallot
  • 1-inch piece ginger
  • 1-garlic clove
  • ¾-teaspoon Madras curry powder
  • ¾-cup red lentils
  • ½-cup coconut milk
  • Small bunch cilantro
  • 1-lime
  • 2-pieces naan

Instructions

1

Soak the goji berries; Prep the vegetables

Heat the oven to 350°F. In a small bowl, cover the goji berries with very hot tap water. Let stand while you prepare the soup. Chop the carrot into 1/2-inch pieces. Peel and chop the shallot and garlic. Grate the ginger. Rinse, dry, and chop the cilantro.

2

Make the soup

In a 4 quart saucepot, heat 2 tablespoons olive oil over medium heat until hot but not smoking. Add the shallots and the carrots to the pan, season with salt, and cook until softened, about 5 minutes. Add the garlic, ginger, and curry powder, and cook until fragrant, about 30 seconds. Add the lentils, 3 cups water and cook until the lentils are tender and falling apart, about 10 minutes. Add half the coconut milk and half the cilantro to the soup, and season to taste with salt and pepper.
  • While the soup cooks:
  • Heat naan on a baking sheet in the oven until warm and slightly crisp, about 5 minutes.
  • Zest and juice the lime.

3

Serve

Drain the goji berries. Ladle with soup into serving bowls. Drizzle in the remaining coconut milk, the lime zest, and juice. Garnish with the remaining cilantro and the goji berries.

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