Curried red lentil soup with dried cherries and cilantro from Martha Stewart Living Magazine, March 2012: The Gardening Issue (page 72)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on December 11, 2023

    Made this again following my note from 2022. I'll add that I think the blender step is unnecessary as the lentils break apart and get creamy on their own.

  • babyfork on November 15, 2022

    Made this again. Used a whole 13.5 oz can of light coconut milk instead of the 1/2 cup called for, and adjusted the amount of water accordingly. I chopped the dried cherries pretty fine which I think is better than leaving them larger like in the recipe photo. Since I used the whole can of coconut milk I served this with a dollop of sour cream instead of drizzling more coconut milk as the recipe calls for. This is easy and good...a keeper!

  • babyfork on October 06, 2022

    I made this awhile ago and forgot to write a note, but I remember liking it enough to make it again. It's a weird-sounding combo, but it worked for me!

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