Lentil Coconut Curry Soup
I have a strong feeling we’re in the thick of winter already, friends. It’s cool though—I’m bringing my A game and battening down the hatches early.
I bought a new winter jacket that’s essentially an arctic parka.
I busted out my trudge-through-the-snow winter boots.
We put up Ben’s bike on the trainer for some indoor cycling.
Also, I’ve altered my grocery shopping game.
'Tis the season for hearty, long lasting ingredients that will stay well past a week. It’s extra awful to go on a mid-blizzard grocery run. Have you ever pushed a shopping cart through 4 inches of parking lot slush? I’d rather ride the bike trainer in my snow boots and arctic parka.
This soup recipe has a lot of ingredients, but most of them are items I regularly have on hand. The directions are simple, too. But to be honest, it had me at lentils. Lentils are my jam, yo. I’m also partial to curry and coconut flavors. They’re tropically soul warming in a way that I won’t be experiencing for a while. A long while.
The first night I made this I poured a small serving into a smaller sauce pan and thickened it slightly with a coconut milk/cornstarch slurry. I poured the stew-like result over a bowl of cold rice and nommed down on it hard.
Now my freezer is full of single serving lentil coconut soup jars, my stomach is full and my heart is happy. As long as I’ve got this meal on hand—let it snow, let it snow, let it snow.
Lentil Coconut Curry Soup
Ingredients
1/2 a medium onion finely chopped
1 red bell pepper finely chopped
1 jalapeño finely chopped
1 tablespoon minced ginger
2 cloves minced garlic
1 tablespoon curry paste (or curry powder)
1/2 teaspoon cinnamon
2 teaspoons salt
1/4 cup tomato paste
7 cups water
1 can lite coconut milk
1 1/2 cups dried green lentils
1 15-oz can of chickpeas—drained and rinsed
1 tablespoon lime juice
cilantro to garnish if you want
Directions
1. Cook the onion, bell pepper and jalapeño in a big stock pot with 1-2 tablespoons of oil (I used coconut) for 5-8 minutes until they’re soft.
2. Add the ginger, garlic, curry paste or powder, cinnamon, salt and tomato paste. Cook for an additional 2-3 minutes.
3. Add the water, coconut milk, lentils and chickpeas. Simmer for 20-25 minutes. Add the lime juice and serve.
Notes
This makes a lot of soup. I got something like 10 servings out of it. You could half it, but why would you want to?
I bought a new winter jacket that’s essentially an arctic parka.
I busted out my trudge-through-the-snow winter boots.
We put up Ben’s bike on the trainer for some indoor cycling.
Also, I’ve altered my grocery shopping game.
'Tis the season for hearty, long lasting ingredients that will stay well past a week. It’s extra awful to go on a mid-blizzard grocery run. Have you ever pushed a shopping cart through 4 inches of parking lot slush? I’d rather ride the bike trainer in my snow boots and arctic parka.
This soup recipe has a lot of ingredients, but most of them are items I regularly have on hand. The directions are simple, too. But to be honest, it had me at lentils. Lentils are my jam, yo. I’m also partial to curry and coconut flavors. They’re tropically soul warming in a way that I won’t be experiencing for a while. A long while.
The first night I made this I poured a small serving into a smaller sauce pan and thickened it slightly with a coconut milk/cornstarch slurry. I poured the stew-like result over a bowl of cold rice and nommed down on it hard.
Now my freezer is full of single serving lentil coconut soup jars, my stomach is full and my heart is happy. As long as I’ve got this meal on hand—let it snow, let it snow, let it snow.
Lentil Coconut Curry Soup
Ingredients
1/2 a medium onion finely chopped
1 red bell pepper finely chopped
1 jalapeño finely chopped
1 tablespoon minced ginger
2 cloves minced garlic
1 tablespoon curry paste (or curry powder)
1/2 teaspoon cinnamon
2 teaspoons salt
1/4 cup tomato paste
7 cups water
1 can lite coconut milk
1 1/2 cups dried green lentils
1 15-oz can of chickpeas—drained and rinsed
1 tablespoon lime juice
cilantro to garnish if you want
Directions
1. Cook the onion, bell pepper and jalapeño in a big stock pot with 1-2 tablespoons of oil (I used coconut) for 5-8 minutes until they’re soft.
2. Add the ginger, garlic, curry paste or powder, cinnamon, salt and tomato paste. Cook for an additional 2-3 minutes.
3. Add the water, coconut milk, lentils and chickpeas. Simmer for 20-25 minutes. Add the lime juice and serve.
Notes
This makes a lot of soup. I got something like 10 servings out of it. You could half it, but why would you want to?