No doubt about it – soup weather is upon us. And every winter I get a quite obsessed with this particular soup. If there is only one soup you make in your whole life, let it be this one. I promise you will not be disappointed.
I first discovered the amazing soup here at 101 Cookbooks – my first stop when in need of food inspiration. And me being me, have simplified/bastardized this recipe over the years to suit the ingredients in my pantry, plus I hate unnecessary dirty dishes. So by popular demand I give you my version. Now get cooking!
Coconut Red Lentil Soup
- 2 cups RED LENTILS, rinsed
- 2 Tbsp COCONUT OIL (or olive oil)
- 1 bunch of SPRING ONIONS, thinly sliced
- 1 CARROT, peeled and cut into small dice
- 2 Tbsp fresh peeled and minced GINGER
- 4 Tbsp CURRY POWDER
- 1 tin DICED TOMATOES
- 1 litre WATER
- 1/2 cup SULTANAS
- 1 tin ORGANIC COCONUT CREAM
- bunch of CORIANDER, chopped
Put an extra large pot over medium heat. Place coconut oil, spring onions and carrot in the pot and saute gently for about 10 mins. Add the curry powder and ginger and stir for a couple of minutes so they don’t burn – lower the heat if necessary. Add your tinned tomatoes, a few big pinches of salt, a litre of water and the red lentils. Bring to the boil and reduce the heat to low. Let it simmer together until lentils are cooked and soup has thickened, about 30 – 40 mins. Add more water if you feel the soup is become too thick. Stir in sultanas and coconut cream and let it cook for another 5 – 10 mins. Have a taste and check for seasoning, make sure you do not skimp on the salt, you need it to balance out the sweet coconut cream and sultanas. Stir through the chopped coriander and ladle into bowls. This soup is wonderful the following day.