Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Curried Red Lentil Soup with Dried Cherries and Cilantro 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 16, 2021 Rate PRINT Share Close Prep Time: 25 mins Total Time: 35 mins Servings: 4 Yield: Makes 4 1/2 cups One of the world's oldest health foods, lentils are nutritional powerhouses. Their high protein and fiber content steadies blood sugar, staving off hunger. Create this Curried Red Lentil Soup with Dried Cherries and Cilantro for a tasty and nutritious meal. Ingredients 2 teaspoons safflower oil 3 tablespoons finely chopped peeled ginger (from a 2-inch piece) 6 garlic cloves, finely chopped (2 tablespoons) 1 large shallot, finely chopped (4 tablespoons) 2 carrots, finely diced (about 1 cup) 2 teaspoons curry powder Coarse salt ¾ cup unsweetened coconut milk 1 cup red lentils ⅓ cup chopped dried cherries 3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish Directions Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots, and cook, stirring often, until softened, about 7 minutes. Add curry powder, and cook, stirring, until fragrant, about 1 minute. Add 1 1/4 teaspoons salt, 1/2 cup coconut milk, 4 cups water, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, 8 to 10 minutes. Pour 2 cups soup through a fine sieve into a bowl, reserving solids. Puree strained liquid with remaining soup in a blender until smooth. Reheat after blending. Stir in reserved solids. Reserving some for garnish, stir cherries and cilantro stems into soup, and ladle into bowls. Swirl in remaining 1/4 cup coconut milk, and garnish with cherries and cilantro leaves. Originally appeared: Martha Stewart Living, March 2012 Rate It PRINT