Thai Coconut Curry Lentil Soup
In large saucepan or Dutch oven, heat oil over medium-high heat. Add onions, carrots, garlic and gingerroot; salt and pepper to taste. Sauté until onions are softened.
Add in curry powder and chili garlic sauce; sauté 1 minute. Add vegetable stock, undrained tomatoes, coconut milk and lentils.
Bring to a simmer; simmer 20 minutes. Stir in bok choy; continue simmering 5 minutes or until lentils are very tender. Stir in cilantro.
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