This soup recipe is one that I found years ago on Heidi Swanson’s 101 Cookbooks, with a few tiny adjustments from me. It isn’t a particularly time-consuming recipe, and, like most soups, it tastes better the next day, and the days that follow.
This recipe calls for a lot of curry powder. Use whatever brand you have on hand. I like 5 teaspoons of the regular non-spicy curry powder, with 1 teaspoon of the spicy. For the heat wimps, just skip the spicy curry powder.
Lentil Soup with Curry and Coconut
Prep time
Cook time
Total time
Author: Ginger Wroot
Recipe type: Soups
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups of dried lentils (any color...mix them if you want!)
- 6 cups of water
- 1 large carrot, ½ inch dice
- 6 medium green onions, chopped
- ½ cup golden raisins (Craisins are a nice substitute)
- ⅓ cup tomato paste (adds a nice color and a little flavor, but optional)
- 2 Tablespoons butter
- 6 teaspoons curry powder (I use 1 t. of hot curry power and 5 t. of regular curry powder)*
- 1 14-oz can of coconut milk
- 1 teaspoon of ground ginger
- 2 to 3 teaspoons salt, or to taste
- garnish: cilantro (optional)
Instructions
- Rinse lentils and place in stockpot or large pan, add water and bring to a boil. Lower heat and simmer until lentils are soft, about 20 minutes.
- Meanwhile, toast curry powder in small saucepan just until fragrant, taking care not to burn it. Transfer curry powder to small plate, and then in same pan, melt the butter and saute the green onions and Craisins for 2 minutes. Add tomato paste and toasted curry powder and cook 1 more minute.
- Add all of the green onion mixture, the ginger, and the can of coconut milk to the lentils. Stir, add salt to taste and simmer on low a few more minutes.
- Serve and garnish with cilantro.
- This soup is great on its own, but I'm sure it would be wonderful served atop rice.
- This soup will thicken and I think it's better the thicker it gets, but feel free to add more or less water, depending on your preferences.
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