Lentils are an excellent source of plant-based protein.  They cook quickly and are wonderful for soups.  This Curried Red lentil soup is creamy with a hint of coconut and light curry flavor.  If you love curry feel free to add more curry powder for a stronger flavor.  I like to puree most of my soups so I did with this one too.  You can skip that step if you prefer.  It tastes great either way.  This is a large recipe that will serve about 8.  I like to go big when I make soup.  That way I can freeze some to have on hand for a quick lunch for myself. This recipe can easily be cut in half.

Place 4 Tablespoons of olive oil in a large pot over medium heat.

When hot add 4 onions chopped and cook for 5 minutes.

Add 4 carrots chopped and cook for 10 minutes or until carrots are tender.

Add 1 Tablespoon salt, 2 Tablespoons curry powder, 2 teaspoons cumin, and 1/4 teaspoon cayenne.

Stir well and cook for 2 minutes.

Add 2 cups of rinsed red lentils.

Add 2 quarts of vegetable stock and bring to a boil.

Simmer for 25-30 minutes or until lentils are tender stirring occasionally.

Lentils are fully cooked.

Add 1 15 oz. can of coconut milk.

Stir the coconut milk into the soup and return to a boil.

Turn off heat and puree with a hand blender or standing blender if desired.

Add 1 Tablespoon fo fresh lime juice and adjust seasoning to taste.

Server with a dollop of yogurt and pepitas.


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