Creamy Coconut Curry and Lentil Soup (dairy-free)

coconut curry red lentil soup


This is one of those recipes that I bookmarked ages ago, but didn’t get around to making it until [insert date/special occasion]. I am assuming that we’ve all done it, bookmark something that looks incredibly awesome, forget about it, then revisit it many times before making it. We then kick ourselves because we should have made it earlier… much much earlier! Yes, this soup is one of them. I am obsessed with this soup. It’s dairy-free, vegan and packed of protein, flavor and nutrition. It’s thick, rich, satisfying, creamy, spicy, warming and you would never guess it is vegan. It might even be better than dhal, if possible! {filing under Indian because it’s closer to Indian food than Oriental}.

I requested this soup for my birthday, ok, I requested it off myself, and it was for my birthday dinner. I know, I know, some may want something really lavish on their birthday, but I am a simple person with simple tastes!


CREAMY COCONUT CURRY AND LENTIL SOUP

serves 4-6

adapted from 101 cookbooks: coconut red lentil soup


Ingredients

  • 200 g (7 oz, 1 c) yellow split peas, rinsed well until water runs clear
  • 200 g (7 oz, 1 c) red split lentils, rinsed well until water runs clear
  • 1.7 liters (7 c) filtered water
  • 1 large carrot, diced into 1.25 cm (1 inch) cubes
  • 3 tablespoons finely chopped fresh ginger root
  • 3 tablespoons curry powder
  • 1 tablespoon coconut oil
  • 1 bunch spring/green onions, tops removed and thinly sliced
  • 70 g (1/2 c) raisins
  • 1 – 170 g (6 oz, 2/3 c) tin tomato paste (or use tomato puree)
  • 2 – 400 ml (14 oz) tins full-fat coconut milk
  • salt, pepper and garlic flakes to taste
  • 1 handful chopped coriander/cilantro


Method

1. Place split peas and lentils in an extra-large soup pot and cover with water. Bring to the boil. Reduce heat to simmer and add the carrot and quarter of the ginger. Cover and simmer for 30 minutes, or until the split peas are soft.

2. Meanwhile, toast the curry powder in a dry frying pan over low heat until fragrant (be careful not to burn it). Set aside.

3. Heat coconut oil in frying pan until hot, add half of the spring/green onions and raisins. Saute for 1-2 minutes, stirring constantly, then stir in the tomato paste/puree and curry powder. Heat for 2 minutes.

4. Add the tomato paste mixture and coconut milk to the lentils. Simmer, uncovered for 20 minutes. The soup will thicken as it continues to cook. If you like a thinner soup, add a little more water. Season to taste with salt, pepper and garlic flakes. To serve, spoon into bowls, and sprinkle over some chopped coriander/cilantro and spring/green onions. Enjoy!

[note: this soup freezes really well, and tastes better the longer you leave it]

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