Red Lentil Coconut Curry Soup

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So, I tried this soup a few months ago at my dad’s birthday party and liked it and ended up putting in the cookbook I print for myself each year. However, today was the first time I made it myself, so I’m blogging it for the benefit of the rest of you who might not have this recipe. I got this from a lady named Marie. I know that’s vague, but that’s all the info I have. It’s good—I give it an 8. Keep in mind though that I love curry and I love lentils. I modified to be a slow cooker recipe by combining everything but the coconut milk and lemon, which I added in at the end. I put it on high for about 6 hours.

 

Red Lentil Coconut Curry Soup

Saute 2 onions, 2 large carrots, and celery with 2 tsp. turmeric, 4 cloves garlic, 1 T. cumin seeds, 1 tsp. salt. Add some coriander (I did 1/2 tsp), 1 – 1 1/2 tsp. curry, smoked paprika (I did about 1/4 tsp.) and 1/2 tsp. of garam masala (2 chopped chilies are also optional). Add 6-8 cups of vegetable broth (I did 6), 28 oz. diced tomatoes with juice, and 2 cups red lentils. Boil. Once the lentils are soft, add 1 can coconut milk and some lemon juice. Garnish with cilantro.

Comments

  1. thejohnmfamilyMarch 23, 2021 at 12:07 PM

    So, you do need diced tomatoes instead of crushed, don't use low fat coconut milk, go easy on the lemons, and measure the lentils.

    ReplyDelete

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