A bowl of this spicy, healthy gluten-free soup made a delicious lunch! As soon as I tasted it, I wanted to post it for you. Let me tell you how I discovered this wonderful treat…
… A few weeks ago my daughter-in-law sent some to me for lunch. But my son, who delivered it, couldn’t remember all of the ingredients, only that it was gluten-free. I enjoyed it and I wanted to learn how to make it.
Of course, I could tell that it had curry seasoning in it and I could taste the smoothness of the coconut milk. The cabbage, cauliflower, carrots and onion were obvious (yum!). But, there was a unique texture and flavor in it that I just couldn’t quite place.When I found out later that the base was sprouted red lentils, I realized that they added a creamy texture and flavor to the soup that went far beyond what the coconut milk provided.
The soup is healthy in so many ways. It’s naturally gluten-free and can be made mostly from whole foods, except for the curry powder, turmeric and coconut milk – and they’re not far from whole foods.
5 comments - What do you think?
Posted by Pat - February 8, 2014 at 4:35 pm
Categories: Asian, Casein-free, Corn-free, Dairy-free, Dinner Menu, Egg-free, Frugal, Gluten-Free, Lactose-Free, Meatless, Nut-free, Refined Sugar-free, Soups, Vegan, Vegetarian, Wheat-free, Whole Foods Tags: curry vegetable red lentil soup