Coconut Curry Red Lentil Soup
This flavorful red lentil curry stew is a comforting and cozy dish perfect for chilly days. It combines the earthy taste of lentils with the warmth of curry and the creaminess of coconut milk, all complemented by the sweetness of sweet potatoes and the crunch of diced carrots. The fragrant blend of spices and fresh ginger adds a delicious depth of flavor to this hearty stew, making it a satisfying and nourishing meal. Serve over cooked brown rice for a complete and satisfying dish that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 1 c red lentils
- 3 cups water
- 1 small sweet potato, peeled and ¼” cubed
- 1 carrot, diced
- 1 tablespoon fresh ginger, peeled and minced
- 1 tablespoon good-quality curry powder
- 1 tablespoon olive oil
- 4-6 green onions, diced
- 3 tablespoons tomato paste
- ½ 14 oz can coconut milk
- ¼ teaspoon salt
- Cooked brown rice
Instructions
- In a large stockpot combine lentils and vegetable broth, bring to a boil. Reduce to a simmer and add the sweet potato, carrot, and half the ginger. Continue to simmer until sweet potato is almost tender, about 10 minutes.
- In a small skillet, add curry powder and toast until fragrant. Remove from skillet once toasted. Return skillet to stove and add coconut oil. Next, stir in remaining ginger, garlic, and raisins to skillet over medium low heat. Sauté for one minute, just until the garlic is fragrant. Add tomato paste and continue to cook for 1 to 2 more minutes. Finally, stir in the curry powder.
- Add the tomato paste mixture along with the coconut milk and salt to the lentil base. Stir and let simmer for 15 to 20 minutes. I served this soup more as a hearty thick stew so you may need to play with the consistency by adding more water.
Cook Time
45M
Prep Time
PT15M
Yield
3-4
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