Cooking food recipes

Red Lentil Curry Soup

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Words cannot describe how much I love this soup! I love soup. I love all soup. Except mushroom. I don’t like mushrooms. I think they taste like slugs. Well, what I imagine slugs to taste like. I’ve never eaten slugs. Maybe they taste much nicer than mushrooms. I’ll update you if I ever find out.

At work, I eat soup almost daily. I have a 15 minute break at 11:30am so I always heat up 2 cups of soup and bask in the warming goodness. There’s a problem with the air conditioning at work whereby in the mornings it hot and then it cools down and then it’s freezing…and then you go outside and it’s super-hot. It’s a conundrum. Plus, talking on the phones all day can leave your throat a little dry so I find a little spot of soup for my midday break is just what I need.

Red Lentil Curry Soup

2 cups of red lentils, washed and picked over

2 cups of chopped tomatoes and juice. (I usually just dump an entire can in, I’m lazy)

3 cloves of garlic, crushed

3 cups of chicken broth

2 carrots, chopped (technically I just threw these in because I had them in the fridge and needed to use them up but they worked)

1 onion, diced

2 tbs of tomato puree

1 tbs of butter

2 1/2 to 3 tbs of curry powder (or less if you don’t like hot curries). I used Yellow Curry Powder – Medium by The Silk Road Spice Merchant.

1/2 tsp ginger

1/2 tsp ground coriander

1/2 tsp turmeric

A pinch of cayenne pepper (or to taste)

1 can of light coconut milk

Ground cilantro for garnish

Salt and pepper to taste

1. Melt butter in a pot. Add onions and garlic and saute until translucent, maybe three minutes.

2. Add all other ingredients except coconut milk to pot. Bring to boil, turn to low and simmer with lid on for 40 minutes.

3. Stir in coconut milk keeping heat at low. Allow to simmer for 20 minutes. Stirring every so often.

4. Serve garnished with cilantro and enjoy the yumminess.

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3 replies on “Red Lentil Curry Soup”

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