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!
- 1 c red lentils
- 3 cups vegetable broth
- 1 small sweet potato, peeled and ¼" cubed
- 1 carrot, diced
- 1 tablespoon fresh ginger, peeled and minced
- 2 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
- 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.
- 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.
- 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.
- Serve over brown rice if desired.