Skip to main content

curried red lentil soup


I had some red lentils left from when I made a stew and seeing as we don't exactly have a pantry, similar to how we don't have a laundry room, I needed to use them up.  Our 'pantry' is really just a cabinet and our 'laundry room' is a closet where the washer and dryer are housed.  I'm not complaining though- life without a washer and dryer is a rough one and one I once led.



Apparently Martha Stewart knew my pantry situation as she decided to feature a bunch of recipes with red lentils in her magazine the other month.  I was happy to come across them at my Mom's and then tear the recipes out as I knew my Mom wasn't rushing out to make curried red lentil soup.



The soup came together quite quickly and I think aided us in this time of runny noses.  I was happy to toss in all the fresh ginger, garlic, and curry knowing they were great for us in the world of health.  Specifically how I'm not sure but I know Daphne Oz would approve.

{Recipe thanks to and adapted from Martha Stewart}

{Ingredients You'll Need}

  • 2 teaspoons olive oil
  • 3 tablespoons chopped and peeled fresh ginger
  • 6 garlic cloves, chopped
  • 1 large shallot, chopped
  • 2 carrots, diced
  • coarse salt
  • 2 teaspoons curry powder
  • 3/4 cup unsweetened coconut milk
  • 1 cup red lentils
  • chopped fresh cilantro, for garnish
  1. Heat the oil in a saucepan then add the ginger, garlic, shallot, and carrots and cook for about 7 minutes until their softened.  Add the curry powder and cook for just a minute more.
  2. Add 1 1/4 teaspoons coarse salt, 1/2 cup coconut milk, 4 cups water, and the lentils then bring to a boil.  Reduce the heat and simmer for about 8-10 minutes so the lentils can cook and the carrots can get tender.  
  3. Pour 2-4 ladels of the soup through a sieve, reserving the solids.  Pour the liquid back into the pot and blend it with an immersion blender.  Once it's the consistency you like return the solids back to the soup.
  4. Stir in the remaining coconut milk and top with cilantro!

Comments

  1. I think I might be buying some unsweetened coconut milk (special ingredient around these parts) to make this and use up our red lentils too! Wish it was a slow cooker though - I'm not so reliable at cooking anything otherwise. But this sounds too good to pass up.

    ReplyDelete

Post a Comment

Popular posts from this blog

Guest Post: New Mom (Anytime) Gift Guide

Today's Guest Post is from Michelle Perez of Simply Complicated.  I met Michelle in college and since then she has gotten hitched, had a baby, and lives in Guatemala where her family are doing some great work.  Read more on her blog and until then, check out her gift guide for new moms!  Thanks, Michelle!



I am a new mom to and am still very much in the ups and downs of learning how to how to take care of a very small human and myself. Even though I think all new moms would be happy with a nap, a long shower and a meal on their doorstep I have put together a gift guide that stretches a bit beyond the basic. You could say this is just in time for the holidays, but the truth is, this is an anytime of year gift guide. Enjoy.

1. Sugar & Spice Kitchen Towels We all know new moms like and appreciate home cooked meals. But I was surprised as a nursing mom, how hungry I was all. the. time. Friends of mine were so sweet, because they brought over a meal AND muffins or bread or baked goods …

quesadilla pie

This is a dinner I've been thinking about and trying to figure out when I'll make it next.  It'll probably happen sometime this weekend because it was simple and oh-so-satisfying.  It was a perfect new-mom meal. New-Mom as in I had time to make it, and I'd like to bring it to new mom's too.



I'm tempted to even make a few and stock my freezer with them for when we're hungry or when I need to bring someone a meal, a task I think I'm finally now up for seeing as I've been able to figure out our schedule more and get back in the kitchen.

Apart from pulling apart the chicken this dish comes together really quickly.  The original recipe calls for 1/3 cup chopped pickled jalapenos, an item I thought we had in our fridge but it turns out what I thought were pickled jalapenos were actually molding olives.  Not so great.  Next time I'll add in the jalapenos but they're definitely optional.


So this weekend, you should make this.  Dare I say my mouth i…

canned tomato sauce with basil and garlic

When I think about canning I want to make things that I'll use year round.  I want staples that I can go to that'll make pasta sauce, chili and stuffed peppers that much more delicious.  I want to make a recipe that tastes amazing in large part because the tomatoes used in it were fresh in the summer then preserved.
Although I did can some tomatoes last summer I ended up not using them as often as I thought I would.  I still found myself going to the store for diced tomatoes here and there when I should have been in the mindset to use my canned tomatoes and just crush them into the recipe.  Canning fail.

So, this year I decided to make some sauce.  It was an all day affair, let me tell you, but worth it in the end.  I looked to the Ball website for canning recipes and used their recipe for tomato sauce with basil and garlic.  You can see the original recipe here.  
I did tweak it some.  I didn't strain the sauce but rather pureed it in the Vitamix which really did away wi…