Tuesday, March 1, 2011

Dinner: Curry Lentil Soup

This is probably one of our all time favorite meals. It's vegetarian, its quick to make, it's cheap & we usually have all of the ingredients in the pantry. What more could you ask for? Oh yeah, and it's soooo good!

2 cups red lentils, rinsed (unsoaked)
1 tbsp coconut oil
1 onion, chopped
5 cloves garlic, minced
1 tbsp fresh ginger, grated or 1/8 tsp dried ground ginger
1/2 tsp turmeric
1/2 tsp cumin
2 tsp curry powder*
1/8 tsp cinnamon
1/8 tsp cayenne
4 cups veggie stock
1 cup diced canned tomatoes
2/3 cup coconut milk
1 1/2 tbsp lime juice
S&P to taste

adapted from this recipe.

*curry powders vary greatly, adjust the amount depending on your curry powder of choice & your own preferences.

Heat coconut oil in a saucepan over medium heat. Add onion & garlic, sauteing until onion is translucent. Add ginger & spices, then lentils, stock, tomatoes, S&P. Bring to a boil, then reduce heat. Simmer uncovered for 20 minutes, or until the lentils are cooked. Pour in coconut milk & lime juice. Adjust seasonings if necessary.

As this is a thicker soup, we like to have it with toast. Much like the English eat brown beans with toast. I like it for breakfast the next day.

You can also increase the amount of lentils. We usually put in 4 cups, but we've gone higher at times as well.


  1. Looks like the perfect "has everything" soup!

  2. Sounds delicious! I used to make a similar soup, only it used pureed pumpkin and/or butternut squash and no tomatoes. I also used yellow split peas instead of lentils and put the whole thing through the blender to smooth it out before serving. Oh yum! Unfortunately, I've developed (or discovered might be a more accurate term) an allergy to both cumin and corriander, so I can't make it anymore. I've tried just leaving them out, but it's sort of hard to have curry without cumin or corriander. Sigh.