Coconut Red Lentil Soup

September 28, 2012 • Alaska from Scratch, Autumn, Main Dishes, Recipes, Seasons, Soups, Vegetarian

Coconut Red Lentil Soup via Alaska from Scratch

Weather: highs in the 40’s, enjoying a hot mug of mint tea.
What I’m listening to: I just heard an owl outside in the darkness.

Here is the curried Coconut Red Lentil recipe I promised you when I posted the Homemade Naan with Garlic and Cilantro earlier this week. And I guarantee that it was worth the wait.

Coconut Red Lentil Soup via Alaska from Scratch

Coconut Red Lentil Soup via Alaska from Scratch

This is exactly the kind of hot, hearty bowl of fall goodness I want this time of year. I love the vibrant color and the rich depth of flavor. It’s warm and comforting, filling and satisfying. Get a really good curry powder for this, if you can. I’ve tried several different brands and varieties and I promise, a good curry powder does make a huge difference. Have a curry powder that you love? Recommend it to me and my readers in the comments section. I love to hear what products you enjoy.

Coconut Red Lentil Soup

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Adapted from [101 Cookbooks|http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html] via [Scaling Back|http://scalingbackblog.com/post/16117996741/red-lentil-coconut-soup]

Yields: 6 servings

  • 1T olive oil
  • 1T curry powder (or up to 2T if you are a big curry fan)
  • 1/2t cinnamon
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2t fresh ginger, grated
  • 2 garlic cloves, chopped
  • 2t salt
  • 1t sugar
  • 1/3c tomato paste
  • 7c water
  • 1 (15oz) can coconut milk
  • 2c red lentils
  • 1 (15oz) can garbanzo beans (chickpeas), drained
  • 1T freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving

To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.

Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.

Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.

At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.