flashback to lentils: curried coconut lentil bisque

i love lentils. so does my husband. so does my daughter. remember when i 1st started this blog and wrote about why lentils are amazing? remember when i made taco meat out of lentils? yum. remember when i posted lentil meatloaf? it's still fabulous. it sounds scary - it's not. i promise. (and yes, i have a label for lentils - i realize that is scary.)

i recently fell in love with lentils all over again when i made this fabulous meal last week.

i like ANYTHING made with coconut milk... coconut meets lentil and curry? has to be even better. this is one of those ultra-complete meals - it was dirt cheap, pretty, it felt good on its way down, it is super healthy and balanced and it tasted fabulous. and don't let the peas scare you - the sweetness of the peas is the perfect balance to the curry.

curried coconut lentil bisque
mildly inspired by recipe here
6 servings

a dash of olive oil
1/2 an onion, chopped
1 clove garlic, chopped
2 cups carrots, chopped
2 teaspoons curry powder (another teaspoon if you want it hotter)
1 1/2 cups dry lentils, rinsed
6 cups chicken broth
1 can light coconut milk (always 99c at trader joe's!)
1 pinch cinnamon
1 pinch cumin
1 pinch ginger
salt and pepper to taste

1 cup white rice, cooked in 2 cups water for 2 minutes
1 12 oz bag green peas, cooked according to directions

1. heat oil in large pot. add onions and carrots. cook 5-6 minutes. add garlic and curry. cook 1-2 more minutes or until curry is fragrant.
2. add chicken broth, lentils and coconut milk. bring to a boil. reduce heat and simmer 35-40 minutes or until lentils are soft.
3. add other spices. use immersion blender to blend soup into a bisque (a thick soup). salt and pepper to taste.
4. put rice and peas in a bowl. pour bisque over the top. enjoy!