Curried Lentil Soup
This may come as a shock to you, but we don’t have an Indian restaurant here in Cody, Wyoming. I wish we did, it’s one of my favorite cuisines. There’s something about the warmth of the spices that just makes me so happy. Whenever we’re back in Denver, we stop by our favorite Indian restaurant…sometimes more than once. When we need an Indian food fix here, I like to make curried lentil soup. It’s so easy and is filled with lots of spices so it tastes like it’s been cooking all day.
- 1 tablespoon coconut oil
- 1 tablespoon unsalted butter
- 1 yellow onion, diced
- 2 inches fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 2 heaping teaspoons yellow curry powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon cinnamon
- 1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like it
- 1/2 teaspoon kosher salt
- 1 cup red lentils, rinsed
- 1 tablespoon tomato paste
- 1 – 14.5 oz can crushed tomatoes
- 1 1/2 cups chicken or vegetable stock
- 1 – 13.66 oz can unsweetened coconut milk
- Parsley for serving
Melt the coconut oil and butter in a large pot over medium heat. Add the onions and ginger and cook until the onions are softened and lightly browned, about 5 minutes.
Add the garlic, all of the spices and the lentils and cook for 1 minute.
Stir in the tomato paste and tomatoes and cook for another minute.
Add the stock and coconut milk, bring to a boil, reduce to a simmer, cover the pot and cook, stirring every so often for 25-30 minutes until lentils are soft.
Serve with a sprinkle of fresh chopped parsley and enjoy!