Weather: highs in the 40’s, enjoying a hot mug of mint tea.
What I’m listening to: I just heard an owl outside in the darkness.
Here is the curried Coconut Red Lentil recipe I promised you when I posted the Homemade Naan with Garlic and Cilantro earlier this week. And I guarantee that it was worth the wait.
This is exactly the kind of hot, hearty bowl of fall goodness I want this time of year. I love the vibrant color and the rich depth of flavor. It’s warm and comforting, filling and satisfying. Get a really good curry powder for this, if you can. I’ve tried several different brands and varieties and I promise, a good curry powder does make a huge difference. Have a curry powder that you love? Recommend it to me and my readers in the comments section. I love to hear what products you enjoy.
Coconut Red Lentil Soup
Ingredients
- 1 T olive oil
- 1 T curry powder or up to 2T if you are a big curry fan
- ½ t cinnamon
- 1 onion chopped
- 2 carrots peeled and diced
- 2 t fresh ginger grated
- 2 garlic cloves chopped
- 2 t salt
- 1 t sugar
- ⅓ c tomato paste
- 7 c water
- 1 15oz can coconut milk
- 2 c red lentils
- 1 15oz can garbanzo beans (chickpeas), drained
- 1 T freshly squeezed lime juice
- fresh cilantro and lime wedges for serving
Instructions
- To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
- Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
- Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
- At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.
