The following recipe has wound up being one of my most beloved soups. Thick, flavorful, and always a healthy option, it's perfect for both meat eaters and vegetarians. This is one of those "stick to your ribs" kind of soups that keeps you filled up for hours. Sometimes, I'll use this soup as a base for roasted chicken or grilled seafood like scallops or shrimp. I love making this curry in the early fall when fresh tomatoes can be picked from the garden. If you're using canned tomatoes, which I often do, be sure to do your research and purchase from companies who use BPA free containers.
Red Lentil & Coconut Curry
- 2 Tbsp Coconut Oil
- 1 large Onion, small dice
- 2 Garlic cloves, minced
- 3 Tbsp fresh Ginger, minced
- 1 Tbsp ground Cumin
- 1 Tbsp ground Coriander Seed
- 1 tsp Red Curry Paste
- 2 cups Whole Peeled Tomato, slightly pureed (Bionaturae)
- 1 (14-16 oz)can Coconut Milk
- 2 cups Red Lentils
- 3 cups Homemade Vegetable or Chicken Stock
- Heat a large heavy bottom pan on medium-high heat, melt the coconut oil, then stir in the onions. Allow them to cook slowly without coloring the onions.
- When the only are beginning to look translucent, stir in the ginger and garlic. Cook until fragrant, then add in the spices and curry paste. Stir well to incorporate into the vegetables.
- Add tomato puree and bring sauce to a boil.
- Reduce heat and add coconut milk. Let cook for 5 minutes before adding lentils and stock. Be sure to stir often to prevent lentils from sticking.
- Lower heat and cook for 30-45 minutes. The soup will begin to thicken as lentils cook.
- If needed, add more liquid to prevent curry from becoming too thick.
- When lentils are tender, season with sea salt and fresh black pepper. Garnish with chopped cilantro and a squeeze of lime.