A subtle mild curry flavor gives this soup warmth and sophistication.

Serves 4
1 tablespoon ghee
1 teaspoon cardamom
1 curry leaf
seeds from 1 pod of vanilla
½ quince, peeled and grated
1 large onion, finely chopped
1 tablespoon ginger, grated
1 cup red lentils, washed
1 cup yellow lentils, washed
water
½ can of coconut milk
salt, to taste
- Heat a large pan and add the ghee.
- Add cardamom, curry leaf, and vanilla.
- Stir well.
- Add quince, ginger, and onion and stir until onion is soft.
- Add the lentils and enough water to cover them.
- Simmer for 30 minutes.
- Add the coconut milk and season with salt.
- Puree in a blender.
- Serve warm.
TIP:
You can substitute pear or even apple in this recipe for the quince.
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