Red Lentil Soup with Curry and Coconut Milk

Meatless Monday.

It’s become a thing in our house, like, I suppose, some of yours.curry

It’s something Ellen has instituted here, and it happens most of the time (except when it doesn’t).  The kids often object, but not all that strenuously unless I produce something with bulgur or faro or some other grain that they perceive tastes like packing peanuts.

So we’re constantly challenged to come up with vegetarian offerings that are packed with nutritional value and interesting genealogy and, oh yes, flavor.

Such is the case with this tasty and fragrant Indian-influenced soup adapted from a recipe taken from the pages of Vegetarian Times.  It’s loaded with flavor—it will perfume your whole house as it cooks—and protein and fiber, and will gain props all round as you serve it up with an interesting hunk of artisan bread or pita wedges or toasted naan, or a scoop of brown rice on the side.

Try this one.  It’s simple to make and memorable, too.

By the way, if you’ve avoided getting an immersion blender, this is the perfect excuse to get one, or ask Santa to deliver one to you this holiday season.

Red Lentil Soup with Curry and Coconut Milk

Ingredients:

3 tablespoons vegetable oil

4 cups cold water.

2 cups sweet onions, chopped

1 cup red lentils

3 medium carrots, peeled and roughly chopped

1 14-ounce unsweetened (light if possible) coconut milk

1  teaspoon kosher salt

1/2 teaspoon finely round white pepper

1 bay leaf

3 cloves garlic, roughly minced

1-inch piece fresh ginger, peeled and roughly minced

1 tablespoon Indian (or try Jamaican) curry

½ cup chopped fresh cilantro

Preparation:

In a medium saucepan, heat 2 tablespoons oil over medium heat.  Add onions and cook, stirring often, until they begin to brown, about 10 minutes.  Add water, lentils, carrots, coconut milk, salt, pepper, and the bay leaf.  Cover and bring to a boil.  Reduce the heat to medium-low and simmer, partially covered, until the lentils are tender, 20-30 minutes.

Meanwhile, in a small non-stick skillet, heat the remaining oil over medium heat.  Add the garlic, ginger, curry, and cilantro.  Cook, stirring often, until fragrant, 2-3 minutes, then add to the soup.  Remove the bay leaf.

Puree the soup, either in the food processor or blender in batches, or in the pot with an immersion blender, until velvety smooth.  Taste and add a bit more salt and pepper if necessary.

Serve hot with fresh sautéed vegetables, brown rice, and/or a nice fresh bread.

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Lancaster Food Styles highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on November 23, 2015, in Appetizers, Asian, Herbs and Spices, Main Dishes, Soups, Vegetarian and tagged , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Made the soup just as you wrote it. It was wonderful. Hearty and warm. Also sauteed the vegetables and bought hearty bread to eat with it. It’s a light curry taste, so next time might add more, and even a cup a little more of the lentils would be fine. We also used regular coconut milk (couldn’t find lite) and it worked fine. Thanks for this recipe Jeff!

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