Red Lentil Coconut Curry Soup

Looking for a hearty and delectable soup that will leave you satisfied and craving more? Look no further than my mouthwatering Red Lentil and Coconut Curry Soup. Bursting with incredible flavors and rich textures, this soup is the perfect blend of comfort and exoticism. The marriage of red lentils and coconut milk creates a creamy base that is both satiating and divinely flavorful. The aromatic spices, such as turmeric, cumin, and coriander, infuse the soup with a tantalizing fragrance that will transport you to the streets of India. With every spoonful, you'll experience the velvety smoothness of the lentils, the gentle sweetness of the coconut, and the subtle heat from the curry spices. From its vibrant red color to its delightful fusion of ingredients, this Red Lentil and Coconut Curry Soup is truly a culinary masterpiece that will leave your taste buds dancing and your hunger completely satisfied.

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Red Lentil Coconut Curry Soup

Yield: 8-10

Author: Rachel Berger

This fabulous soup really hits the spot! It's both filling and delicious. Add a hunk of sour dough bread and I'm done!

Ingredients

• 3-4 tablespoons of olive oil OR ghee (clarified butter)
• 2 medium onions, diced
• 3-4 carrots, diced
• 3-4 stalks of celery, diced
• 1/2 teaspoon cardamom
• ½ teaspoon coriander
• ½ teaspoon cumin
• ¼ teaspoon turmeric
• (You can substitute 1 tablespoon of curry for all the above spices)
• 1 tablespoon kosher salt (or to taste)
• ¼ to 1/2 teaspoon red pepper flakes
• 3 cups red lentils (rinse and pick out any foreign objects)
• 1 can diced tomatoes (with the juice) (28 oz.)
• 1 can full fat coconut milk (15 oz.)
• Water, to fill the pot
• 1 small bunch parsley leaves, chopped
• A few handfuls of baby spinach leaves (about 5 oz.)

Instructions

1. In a six quart pot, heat the oil. Add the diced onions, carrots and celery and saute for about 5 minutes until softened. Add the spices and stir for another minute. Add lentils, then tomatoes and coconut milk.
2. Let the mixture heat up, then fill the pot with water (until about 1 inch from the top). Bring soup to a boil, then reduce to a simmer for about 1/2 hour to 45 minutes. Stir in parsley and spinach. Cook until all vegetables are soft. Taste and adjust seasoning as desired.
3. This makes a very large soup, so feel free to halve the recipe, although once you are doing all the work, I say freeze for later!