Just this last weekend, I was treated to a very nice soup. After biking a 41 miler through Red Rock all the way to Blue Diamond and up the highway, Graeme (Soup Mister himself) decided to make us this very healthy Coconut Curry Lentil Soup. It was very healthy PLUS blog worthy to share. A true road bikers delight to end the day with!
The Verdict of Coconut Curry Lentil Soup
When Graeme said that he was going to make a very simple soup, it sounded like nothing special, but YUM YUM YUM, I was wrong! This soup was buttery without butter and very curry-delicious! I would lap this up again in a heartbeat *hint* *hint*!
This soup is very versatile as a soup or I’d even consider thickening it like a stew. Perhaps scooping papadums in the thicker version to pick up the buttery lentils and tomatoes. or put it over some nice white fluffy rice!
This soup was very good the next day, I had a spoonful right out of the fridge before heating up and it was awesome even cold! I wouldn’t change anything in the recipe.
Graeme used famous Vij’s Masala spice in the soup that I purchased up in Vancouver. Vij’s Restaurant is a must go to restaurant if you are ever in Vancouver, Canada.
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced (I think Graeme may have added a tad more)
- 2 tbsp tomato paste
- 2 tbsp curry powder (Graeme used Viji’s Masala spice (pic above))
- ½ tsp hot red pepper flakes
- 4 cups vegetable broth
- 1 400ml can coconut milk
- 1 400g can diced tomatoes
- 1.5 cups dry red lentils (Graeme used brownish/green lentils)
- 2-3 handfuls of chopped kale or spinach (Oops, this was left off, perhaps next time we will add in)
- salt and pepper, to taste
- Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream (we used my homemade cashew cream)
- In a stockpot, heat the olive oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
- Add the tomato paste, curry powder, and red pepper flakes and cook for another minute.
- Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
- Before serving, stir in the kale/spinach.
- Ladle out in serving bowls.
- Garnish with cilantro and/or cashew cream.
Graeme followed this recipe here from Vegangela’s Blog (Funny just realized Angela is from my hometown Winnipeg as well – nice stuff Angela!): http://vegangela.com/2014/01/