After procrastinating for a few weeks, I finally made this curried red lentil soup. I must have clipped the recipe when Jeff inexplicably was a subscriber to Martha Stewart Living a few years ago. I had used part of a can of coconut milk to make a variation of the coconut chicken from this book. That gave me a good reason to finally try the soup.
We loved it although I made a few variations. First: no cilantro because Jeff is allergic. Second: I didn't have any safflower oil. I didn't bother with the idea of pouring half of the soup through a sieve and then pureeing the rest. It seemed too much, especially because I like texture in my soup.
I'll definitely make it again.