1 Tbsp extra-virgin olive oil
2 Cups sweet onions, diced
3 large garlic cloves, minced
2 Tbsp fresh ginger root, peeled and minced
1 Tbsp red curry paste
4 Cups organic vegetable stock (I use beef or chicken, gluten-free made by Glutino)
2 Cups carrots, peeled and diced
1/8 tsp crushed red pepper
1 Cup dried red split lentils (rinsed, but don't need to be soaked)
1 Cup frozen shelled edamame beans, thawed (Can be found as a President's Choice product in the freezer section)
1/3 cup fresh cilantro, chopped
1/2 tsp salt (optional)
Freshly ground black pepper
Naan bread (optional)
Sour cream (optional)
Heat oil in large saucepan over medium-high heat. Add onion, garlic, and ginger; saute for 5 minutes or until soft and translucent. Stir occasionally.
Stir in curry paste and 1 cup stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes until lentils are tender.
Stir in cilantro, salt and pepper.
Optional:
Spoon into individual serving bowls and serve with naan bread and sour cream, if desired.
Serves 4 to 6.
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