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Sometimes I feel like the luckiest girl the world.

See, almost everyday I get to see my mom for lunch.  I live five minutes away from where she works (compared to 20 she lives to her work.). So to get out of the office, she comes to my house for lunch. I love having my mom so close!

She also happens to like almost everything I like and eats to a very similar style as myself. Therefore, when I make something super delicious, I always have an appreciative dining partner.

I knew with the recent arrival of winter that I wanted to make something warm and delicious for lunch. I found this great coconut lentil soup on Heidi’s site that looked amazing. However, I made this when the snow was falling hard so I had to make do with what I had in the house.

This came out delicious and I’m sure I will make this again and again!  The lentils make this dish hearty while the curry and coconut milk add amazing flavor.  Plus the whole thing is vegan!

Alright, I’m off to go paint and sand. (my cousin bought a super cute slight fixer-upper in Chicago!) Happy weekend!

Y Coconut Curry Red Lentil Soup
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Vegetarian main course
Serves: 3-4

Ingredients
  • 1 c red lentils
  • 3 cups water
  • 1 small sweet potato, peeled and ¼” cubed
  • 1 carrot, diced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon good-quality curry powder
  • 1 tablespoon olive oil
  • 4-6 green onions, diced
  • 3 tablespoons tomato paste
  • ½ 14 oz can coconut milk
  • ¼ teaspoon salt
  • Cooked brown rice

Instructions
  1. In a large stockpot combine lentils and water, bring to a boil. Reduce to a simmer and add the sweet potato, carrot, and half the ginger. Continue to simmer until sweet potato is almost tender.
  2. In a small skillet, add curry powder and toast until fragrant. Remove from skillet once toasted. Return skillet to stove and add olive oil. Next, stir in remaining ginger and half the green onions to skillet over medium low heat. Sauté until onions are softened, 3-4 minutes. Add tomato paste and continue to cook for 1-2 more minutes. Finally, stir in toasted curry powder and stir, making sure everything is mixed well.
  3. Add the tomato paste mixture along with the coconut milk to the lentil base. Stir and let simmer for 15-20 minutes. I served this soup more as a hearty thick stew so you may need to play with the consistancy by adding more water.
  4. Serve over brown rice if desired.

Notes
For good quality curry powder you can either make your own or finds nice spice shop (there’s a nice one in Evanston, il but that’s obviously not the only one!)

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  • http://www.healthyfoodforliving.com Lauren @ Healthy Food For Living

    I had every intention of making your Sweet Potato and Gorgonzola Farro Risotto later next week when my hubs is out of town, but now you go ahead and post this soup recipe… argh! Now I don’t know which one to make ;) . I LOVE curry and have recently become rather enamored with red lentils. Plus, sweet potatoes and coconut are two of my favorite foods. I have to make this soup soon!

  • http://warmvanillasugar.wordpress.com/ Katrina @ Warm Vanilla Sugar

    This might just be my new favorite! Can’t wait to try!

  • http://www.carascravings.com Cara

    I’ve made this recipe too. A definite winner!

  • http://freshandfoodie.com Fresh and Foodie

    Beautiful! All these flavors sound great together. I love lentils, too.

  • Laurie

    I just discovered your blog and I love love love everything here and I can’t wait to try your recipes!! And I love how everything’s vegetarian and seasonal…just what I need!!

  • Melissa

    I cannot wait to make this recipe! I will be making it early next week! Thanks for sharing the recipe! It sounds just ohhh so yummy….and probably perfect with my new favorite easy crusty bread recipe!

  • http://Brewyourownium Christie

    Made this for dinner tonight with a scoop of sour cream on top – delicious!! I am loving all the recipes you have that combine root vegetables and curry spices :)

  • Cabagepch1

    Very envious, my Mum, now 88 years old lives 5,000 miles away, yes you are so fortunate~enjoy. I am going to make this recipe , it sounds absolutely yummy! Thank you for sharing it.

  • Aedavis4

    I made this tonight for dinner — it is excellent. Thanks for another great recipe!

  • Sandramhagan

    Looking forward to gathering the goodies to prepare this curry..