Yesterday we ate a late lunch, so I scrapped my planned dinner menu and searched around for something lighter. I looked around my pantry for what I already had and decided to make lentil something. Using vegan lentil soup as my search term, I came across this recipe. I didn’t have greens of any sort and made the soup without them. The soup fragranced my house with exotic curry and in short order, we were enjoying little bowls of this soup. The original recipe says it freezes well, so if you’re making soup for one, this is a winner!
I had most everything on hand–subbing ground ginger for fresh.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced, or 1 tsp ground ginger
- 2 TBSP tomato paste
- 2 TBSP curry powder
- ½ tsp hot red pepper flakes
- 4 cups No Chicken broth
- 1 (140z) can light coconut milk
- 1 (14 oz) diced tomatoes
- 1 1/2 cups dry lentils
- salt and pepper, to taste
- cilantro for garnish
- rice for serving
Add a splash of No Chicken broth to a large stock pot and saute the onion and garlic until the onion is translucent–about 2-3 minutes.
Add ground ginger, tomato paste, curry powder, and red pepper flakes. Stir to combine and cook for another minute.
Add broth, coconut milk, lentils and diced tomatoes. Stir to combine.
Cover and bring to a boil. Reduce heat to a simmer and cook for 30-35 minutes, until lentils are tender and soup is thick.
Taste the soup and adjust seasonings (add salt and pepper) to your taste.
Spoon prepared rice into bowls and add the lentil curry. Garnish with cilantro.
Quick and easy enough for a weeknight, yummy and comforting. I think we’ll have the leftovers tonight rather than freezing them. Mmmm-mmmm-mmm!
