By Chef Linda
Coconut seems to be the yin to curry’s yang. Thick, rich and full of soothing creaminess, coconut milk balances the heady spiciness and heat of the curry flavors. You can use individual spices listed below or buy a curry mix instead: Start with one tablespoon of pre-mixed curry powder and add more if you choose. Full of protein from quick-cooking red lentils, this soup can make for a complete dinner that leaves you satisfied, not stuffed. Not only a feast for the appetite, Coconut Curry Red Lentil Soup is also appealing to the eye. The rich golden-orange lentils are a gorgeous backdrop to the bright red pepper and deep green spinach. A nourishing and unusually delicious soup.
Coconut Curry Red Lentil Soup
Soup is always in season. Thick, hearty, stick-to-your-ribs versions in the colder months and light, garden-fresh ones when the weather is warm.
Ingredients
- 1 tbsp coconut oil (or other oil if you prefer)
- 2 large garlic cloves, minced
- 1 medium onion, chopped
- 1 tsp salt
- 1 red bell pepper, chopped in 1/4-inch pieces
- 1 (2-inch piece) fresh ginger, peeled and grated
- 2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dry mustard
- 1/2 tsp fresh ground black pepper
- 1/8 tsp cayenne pepper
- 1 (15-ounce) can diced tomatoes
- 4 cup vegetable broth, more to thin if desired
- 1 1/2 cup red lentils, rinsed and drained
- 1 (13.5-ounce) can full fat coconut milk
- 2 handfuls baby spinach
- A dash of maple syrup
- A few sprigs of cilantro, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add garlic, onion, and salt. Cook, while stirring frequently, for about 8 minutes, until onion begins to turn translucent. Add in the pepper, ginger, turmeric, cumin, coriander, mustard, black pepper, and cayenne. Cook for a few minutes more, until pepper softens and spices become fragrant. Stir in the can of tomatoes, broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for 20 to 25 minutes, until lentils are tender. Add coconut milk and stir, then add spinach and a dash of maple syrup. Cook for several minutes, then remove from heat. Serve garnished with cilantro.
