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!

1 comment

  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.