Spring is officially making its way into Louisville, which means warmer weather and less soup/ stew-making. I don’t usually enjoy eating soup in warm weather, so I thought I would make this curried lentil soup while there is still a chill in the air.
Thanks again to Mark Bittman, this soup is versatile, and with some chopping, pretty easy too.
Curried Lentil Soup, from Food Matters, by Mark Bittman
(Mr. Bittman provides several variations for this soup. Below is what I did)
2 T. peanut oil
1 medium onion, roughly chopped
1 T. minced garlic
1 T. minced and peeled fresh ginger (you can freeze the leftover ginger root if you cover it well)
salt and pepper
3 T. curry powder
1 16 oz. can chopped tomatoes
1 c. dried lentils, washed and picked over
1 qt vegetable stock
1 can coconut milk (I used light)
2 medium russet potatoes, peeled and cut into chunks
1 c. chopped carrots
cilantro (I forgot this. It would have added a nice, fresh flavor.)
Put the oil in a soup pot over medium-high heat. When hot, add the onion and cook, stirring occasionally, until soft and translucent, about three minutes.
Stir in the tomatoes and lentils, then add stock and coconut milk. Bring to a boil. Partially cover and turn the heat down to medium-low so the soup gently bubbles. Cook stirring occasionally until the lentils just become tender. Stir in the potatoes and cook for another ten minutes.
This may be the third or fourth time I’ve made this soup and it turns out differently every time. I use a mix of curry powders. This time, I used about 3/4 T. of mild curry powder (the rest of what I had) and about 1/4 T. hot curry powder. Next time, I will use all hot curry powder.
I love this soup for its complex, spice-filled flavor and for the coconut milk.
It is also completely vegetarian.