Kelly Rossiter
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I like using red lentils in a soup because you can make a healthy vegetarian soup in no time at all. Unlike most other legumes you don't need to soak red lentils, and they cook much faster than green or brown lentils. They lose their shape as they cook and they make a thick, rich soup.
Although I don't like coconut in baking, I love coconut milk in soups and stews, and I'm a total sucker for ginger, so when I found this soup I had to make it. The recipe calls for Patak's curry paste and I happened to have a jar of it from my husband's Christmas basket from my mother so I used that. Well, all I can say is that the recipe writer and I must have been using different styles of curry pastes because the photo from the website looks like a nice curry colour while mine looked like something that you would eat while watching Across the Universe. I think next time I might make my own curry paste and skip the hallucination inducing colour. The soup was quite good and was even hotter the next day. Serve it with some Indian bread such as naan or pappadums.
Coconut Ginger Lentil Soup
1 tbsp vegetable oil
1 small onion, diced
1 carrot, diced
4 cloves garlic, minced
1 celery stalk, diced
1 tsp red chili flakes
1 tsp cumin seeds, freshly ground using a mortar & pestle
1 tbsp grated ginger root
1 tbsp curry paste
1 cup red lentils, rinsed
3 cup water or vegetable stock
1 can coconut milk
- In a large soup pot, heat up the oil and saute the onion, garlic, carrots and celery until soft, about 5 minutes. Add in the cumin, chili flakes, ginger root and curry paste and saute for another minute.
- Stir in the lentils and add in the water or stock. Lower heat and simmer for 15 minutes, until lentils are somewhat soft. Add in the coconut milk and simmer for another 10 minutes.
Adapted from the website Everybody Likes Sandwiches.
Difficulty Level: Easy
Related Posts:
Make a Warming Pumpkin and Dal Soup
Soup of the Week: Carrot with Ginger and Lemon
Soup of the Week: Curried Cauliflower
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