Cooking for the Generations

For parshat Toldot I traditionally make some kind of lentil dish, preferably using red lentils. This year I made Coconut Lentil soup. The curry powder made the soup turn green, but it was still delicious. Some other notes:

1) The soup was really thick - like a pottage or a thick pea soup rather than a broth.
2) I made it somewhat differently because of Shabbat - I made the main part Thursday night and then mixed in the coconut and 'milk' before heating it again for Shabbat.
3) Soy milk or even regular milk could be substituted for the coconut drink. I think actual coconut milk would be both too strong and too thick.

NGREDIENTS:
1 1/2 cups red lentils
2 1/2 cups water
1/2 red onion, finely chopped
1 clove garlic, finely chopped
1/2 inch piece fresh ginger root, finely chopped
1/2 cup fresh shredded coconut
3/4 cup milk or milk substitute (I used Silk Coconut Milk)
1 tablespoon curry powder 1 teaspoon ground black pepper

DIRECTIONS:
1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
2. Place the coconut and milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Continue cooking 10 to 15 minutes.