Fall and winter season equals soup season in our home. There’s not much more comforting than a big bowl of hot soup when it’s cold and grey outside. Especially when you get to snuggle up on the couch under a wool blanket while you eat it.
This soup is just perfect for this time of the year. It’s easy and quick to make, leaving you more time for the more important December chores (like walking around the neighbourhood to look at the lights or watching your fave Christmas movie). It’s nourishing & warming and will keep you satisfied for a while. That bit of spice will make the coldest nights a little warmer. It’s a cost-effective yet nutritious meal, making it perfect to feed a crowd – or hungry kids!You can use your favourite curry spice for this recipe, either store bought or homemade. Curry paste is also works well, go with what you like and what you have on hand. You can add some chilli if you like some extra heat. For vegetables, I used some carrots, but you could also use other hearty vegetables like pumpkin or (sweet) potatoes.
I like to soak my lentils for a couple of hours before cooking (for easier digestion and quicker cooking time). It’s not necessary though, but make sure you rinse your lentils well before adding them to the pot.
This soup is a favourite to come home to after a busy weekend day away. Make an extra big batch for weekday lunches to keep you going strong.
Ready to try it out? Let’s make some soup!
Prep: 5 min, Cook: 30 min – Yield: 4 main servings
- Coconut oil
- 2 onions, roughly chopped
- 4 cloves garlic, crushed
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry spice
- 1 chilli, thinly sliced (optional)
- 2 carrots, sliced
- 1 cup red lentils
- 3 cups water
- 1 can (14 oz/400gr) crushed tomatoes
- 1 cup coconut milk
- salt to taste
- To serve: coriander, spring onion and lime
- Heat a large pan on medium heat. Once hot, add the oil and onions and cook until soft and browned (about 6-8 minutes)
- Add garlic, ginger, chilli (if using) and curry spice and cook for another 2-3 minutes while stirring.
- Add lentils, water, coconut milk and crushed tomatoes and bring to a soft boil. Let simmer on low heat, stirring occasionally, for about 20 minutes or until the lentils are soft.
- Take the pan off the heat and use an immersion blender to blend to a smooth consistency.
- Put back on the stove and add salt to taste. Add more coconut milk or water to adjust the consistency.
- Serve in deep bowls topped with coriander, spring onions and/or lime!
This soup freezes well – perfect to make ahead or keep any leftovers.
You can use other lentils for this soup – adjust the cooking times as needed.