Red Lentil Coconut Curry Soup
So guys, you may not believe that I don’t like to brag because I HAVE done it before once or twice! I don’t know if I’d call it bragging anyway. I just really love this soup and I’m excited for you to try it and I’m hoping you will like it too!
Red lentils are some of the quickest cooking legumes because they’re small, thin and already split. This Red Lentil Coconut Curry Soup comes together very quickly and can be served as a soup or stew or over a bowl of brown rice or another grain for a hearty and nutritious lunch or dinner meal.
Not only are red lentils quick cooking, but they’re high in fiber and protein and minerals like potassium, folate, iron, phosphorus and magnesium. They break down and don’t stay whole like other beans and legumes when they cook. That’s how they add such a “creamy” comfort food type texture to a soup or stew.
They also have the prettiest orange color that you don’t see in any other lentil! Eye appeal is really an important part of enjoying your food, right?
This recipe was really fun to make and I did it in one pot. I love meals like that because it’s so much easier to serve and clean up after.
And guys, I have to say, this soup is very tasty and flavorful. I really hope you like it!
Here is the recipe:
- 1 1/2 Tablespoons olive oil
- 1 large onion diced
- 2 - 3 cloves large garlic diced
- 1 Tablespoon fresh ginger diced
- 1 large carrot diced
- 2 large celery stalks diced
- 1/2 teaspoon salt plus more later to taste
- 2 1/2 teaspoons curry powder
- 1 1/2 teaspoons turmeric
- 3 - 4 teaspoons red curry paste
- 1 15 oz . can diced tomatoes and juice
- 1 can full-fat coconut milk (reserve a small amount to drizzle on top when serving optional)
- 4 cups low sodium vegetable broth
- 3/4 - 1 cup red lentils rinsed and drained
- 2 leaves bay
- Salt to taste
- A few grinds of black pepper
- 2 - 4 Tablespoons fresh lime juice
- Parsley or cilantro minced for garnish
In a heavy bottom 3 quart pot add the olive oil
Saute the onion, celery and carrots in the oil with a few pinches of salt for about 2 - 3 minutes, stirring constantly
Add the garlic and ginger and saute for another 2 minutes or so
Stir in the curry powder, turmeric and red curry paste and mix together
Add the can of diced tomatoes, coconut milk (reserve a little for a drizzle when serving - optional)
Add the vegetable broth, the lentils, bay leaves and stir - adjust for salt and add a few grinds of black pepper
Bring this mixture to a boil and then reduce the heat to a high simmer
Cook uncovered for about 20 - 25 minutes until lentils are tender and stirring occasionally
When the lentils are cooked, turn off the heat and stir in the fresh lime juice
When serving, drizzle a small amount of coconut milk on each portion and garnish with chopped fresh cilantro or parsley
PS – Over the weekend, my husband and I went for a day trip up the coast to Mendocino and Ft Bragg, CA as a belated anniversary adventure. It was one of those beautiful April days with warm temps, a light breeze and blue skies. I wanted to share this pic with you of the area called the Mendocino Headlands. This is just one perspective of this large and amazing area. There is a path that winds above the Headlands with magnificent ocean views, rock formations and beautiful pink ice plant blooms, and other yellow and pink flowers lining the path. It’s spectacular! It’s located just outside the cute little coastal town of Mendocino, CA