Red Lentil Coconut Curry Soup

A simple and delicious recipe adapted from 101 Cookbooks.

Here’s what you need:

2 cups split red lentils

7 cups water

2-3 medium carrots, peeled and small diced

2 tablespoons minced or grated ginger

1 tablespoon salt

2 tablespoons curry powder

2 tablespoons butter or oil

4 green onions, thinly sliced

3 tablespoons golden raisins

1/3 cup tomato paste

1 can coconut milk

Optional: chopped cilantro for garnish; plain greek yogurt for mixing into the lentils

Here’s what you do:

1. Rinse the lentils until the water runs clear. Place in a large pot with the water and bring to a boil.

2. Once the water is boiling, add the carrots, 1/2 tablespoon ginger, and the salt. Cover and reduce to a simmer, and cook about 30 minutes, stirring occasionally.

3. In the meantime, in a dry pan over low heat, toast your curry powder until it starts to become fragrant. Remove from the pan and set aside.

4. In the same pan, melt the butter over medium high heat. Add the remaining ginger, green onions, and raisins, and stir constantly for about 2 minutes. Add the tomato paste, and stir for another minute. Turn off the heat and stir in the toasted curry powder.

5. After the lentils/carrots have finished softening (see Step 2), add the tomato/curry paste and the coconut milk to the lentils. Stir to combine. Cook, uncovered, at a low simmer, another 30 minutes, stirring occasionally to prevent the lentils from sticking. Season with salt and pepper to your taste as needed.

When serving, I like to mix in some freshly chopped cilantro and a scoop of Greek yogurt.


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