Red Curry Soup with Rice

by IsaChandra

1 teaspoon olive oil
1 small onion, diced medium
3 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 cups basmati or jasmine rice, rinsed
6 cups vegetable broth
1 teaspoon salt
2 to 3 tablespoons red curry paste
1 large sweet potato, peeled, cut into 1/2 inch chunks
1 can lite coconut milk
1 tablespoon agave syrup
Juice of one lime

Optional: fresh chopped cilantro to garnish

Preheat a 4 quart soup pot over medium heat. Saute onion in oil with a pinch of salt for 5 minutes or so, until translucent. Add garlic and ginger and saute a minute more.

Add rice, vegetable broth and salt, cover pot and bring to a boil.

Once boiling, lower heat to simmer. Mix in 2 tablespoons curry paste. Add kale and sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.

Add coconut milk, agave and lime. Taste for salt and flavor. Add more curry paste if you like.

Remove from heat and serve immediately, or even better let it sit for 10 minutes to give the flavors a chance to meld. Top with fresh chopped cilantro if you like.

Red Lentil Thai Chili

By Isa Chandra

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)

1 large yellow onion, diced medium

1 red bell pepper, seeded and diced medium

3 cloves garlic, minced

2 tablespoons chili powder

1 1/2 pounds sweet potatoes cut into æ inch chunks

1 cup red lentils

1 teaspoon salt

4 cups vegetable broth

2 15-ounce cans kidney beans, drained and rinsed

2 tablespoons Thai red curry paste

1 15-ounce can low-fat coconut milk

1 28-ounce can diced tomatoes

1/2 cup fresh cilantro, plus extra for garnish

Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Sauté onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and sauté a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!