Curried Red Lentil Soup with Dried Cherries and Cilantro


  • 2 tsp safflower oil (I use any)
  • 3 Tbsp. chopped ginger
  • 6 garlic cloves, chopped
  • 1 large shallot, chopped (4Tbsp)
  • 2 diced carrots
  • 2 tsp curry powder
  • Coarse salt
  • ¾ cup unsweetened coconut milk
  • 1 cup red lentils
  • 1/3 cup chopped dried cherries (I soak mine in hot water first)
  • 3 Tbsp. cilantro stems plus 3 Tbsp. leaves for garnish


  1. Heat oil over medium heat. Add ginger, garlic, shallot, and carrots, and cook, stirring often for about 7 min. Add curry powder, and cook for 1 min.
  2. Add salt, ½ cup coconut milk, 4 cups water, and lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, for about 8-10 min. Reserve 2 cups of soup, and puree the rest in a blender. Reheat after blending. Stir in reserved solids.
  3. Reserving some for garnish, stir cherries and cilantro stems into soup, and ladle into bowls. Swirl in remaining ¼ cup coconut milk, and garnish with cherries and cilantro leaves.