A couple of years ago, I was on the hunt to expand my recipe collection and include a lentil soup that wasn’t just vegetables, lentils and broth. I went to my local library and scoured through the cookbooks, taking pictures of any recipe that I thought would be good. I found a recipe for lentil curry soup and when I made it, it was so incredible and amazing! The only thing is, my phone suddenly stopped working one day and I was unable to transfer my photos onto my new phone. I lost it all including that wonderful recipe. I don’t remember the name of the cookbook that I found it from so I was devastated, to say the least.
I did my best to recreate this recipe from memory and although it does not at all taste like that one recipe, it’s still really nice and tasty. It’s not overly powerful with flavour, and instead, it offers a nice and light taste which is so satisfying. Here is my recipe:
- 1 TBSP of neutral oil (vegetable, olive etc)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery, chopped
- 4 garlic, minced
- 1 TBSP grated ginger
- 3 tsp cumin seeds
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp curry powder
- 5 cups of vegetable broth
- 3/4 cups of red lentils
- 3 bay leaves
- 141g of coconut cream (I used the Grace brand from Superstore)
- salt to taste (I used about 1 tsp)
Heat the oil in a pan and cook the onion, carrots and celery. Cook until the onions are translucent and then add the garlic and ginger. Sautee for about a minute and add the cumin, garam masala, turmeric and curry powder. Sautee until the spices are fragrant and stir constantly so nothing burns. Then add the vegetable broth, red lentils and bay leaves. Cook on medium-low heat until the lentils and vegetables are fully cooked. Once the lentils and vegetables are fully cooked, then add the coconut cream and some salt to taste. I like to lightly blend my soup to give it a nice smooth consistency however, you can serve the soup as is. This soup will make 3-4 servings.
Let me know if you try out this recipe!