I have an addiction to soup. It doesn't matter what time of year it is, even in the heat of summer, I'll generally make one. When I was younger, every time we went to Nana's we would have pumpkin soup and/or bacon and egg pie. While I can no longer eat the latter, the first is still a firm favourite of mine. Although, this Lentil Curry Soup is a very close second (maybe even tied?).
I never really had an opinion on lentils before I made this. Hadn't tried them, so I really had no reason to hate them. But now I love them, though in this soup they aren't extremely strong. I could guarantee you that even a lentil hater would like this soup, it's proven. This recipe is super simple and quick to make, which makes it even better.
It's pretty easy to change up the ingredients in this though, and to make it more versatile. My friend and I when we made this, added cauliflower, kumara, and carrot. Just make sure to cut them into smallish pieces though, as then the tenderness matches the consistency of the lentils.
I know some people find it quite spicy, but it can easily be changed by adding less chilli flakes, or more coconut cream when it is being served. And if you are one of those types who like the burn the mouth off feeling, just add some more chilli flakes. This soup can be quite good when you've got a cold (like I do at the moment).
Although this is a soup, it is quite thick and filling. My favourite way to eat it is actually as a curry. Serve it on top of jasmine rice and it'll feed even more people (though there still won't be any leftovers).
It can generally be refrigerated for a few days, and also frozen if needed, but in my family it never makes it past about the three day mark at the most.
Lacey xx
Vegan Lentil Curry Soup (serves 4-6 as soup, or 8-10 as curry)
Ingredients:
1 Tbsp of coconut oil
One medium onion, finely chopped
Two crushed garlic cloves, finely diced
1 Tbsp minced ginger
2 Tbsp curry powder
2 Tbsp tomato paste
1/2 tsp hot red chilli flakes (1/4 tsp if you're not a spice fan, or 1 tsp for added heat)
1 litre of vegetable stock (4 cups)
1 400ml container of coconut milk (if I run out of coconut milk, I just water down some coconut cream slightly)
1 400g can of chopped tomatoes
1 1/2 cups of split red lentils
200 g of spinach
Method:
1. Add coconut oil to a large stockpot, and what before stir-frying the onion, garlic, and ginger until the onion is translucent.
2. Add curry powder, tomato paste, and red chilli flakes and stir for one minute. Be careful not to burn it too much as this can easily happen.
3. Add the vegetable stock, chopped tomatoes, coconut cream, and lentils. Stir and then cover to bring it to a boil, before simmering it for approximately 25-30 minutes when the lentils and cooked well.
4. Add the spinach and stir, cooking until the spinach is wilted.
Serve as as a soup or on top of jasmine rice.
