Coconut Curry Lentil Soup

This hearty lentil soup has become a staple in our home. We make it at least every month in the colder season. It’s such a beautiful soup, with warming flavours of curry, coconut and ginger. The hint of sweetness from the raisins makes it extra special. It’s a cozy, super comforting dish you’ll want to make again and again this season.

Notes: You can use water or vegetable stock here for convenience, depending on what you have on hand. I typically use low-sodium vegetable stock. You might need to adjust saltiness depending on what you choose - add a bit less salt if using regular vegetable stock, or a little more if using water.

Coconut Curry Lentil Soup

Makes 6-8 portions

ingredients

• 2 tbsp coconut oil, divided

• 2 carrots, diced

• 3 garlic cloves, minced

• 2 tbsp grated fresh ginger

• 2 cups red lentils

• 7 cups water (or vegetable stock)

• 2 tbsp curry powder

• 4 green onions, thinly sliced (white and green parts separate)

• 1/2 cup raisins (plus more for topping if you’d like)

• 1/3 cup tomato paste

• 1 x 14 oz can coconut milk (regular or low-fat both work)

• 1-2 tsp sea salt (see note above)

• lime (or lemon)

• fresh cilantro, to garnish

To serve: crusty bread (optional) 

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instructions

1. Melt one tablespoon of coconut oil in a very large pot over medium heat. Add the carrots, garlic and half of the ginger and stir well. Cook for 3-4 minutes.

2. Rinse the lentils well under running water. Add to the pot of vegetables and cover with the vegetable stock (or water). Bring to a boil, then reduce to a simmer. Cook for about 20 minutes. 

3. In the meantime, toast the curry powder in a small skillet over low heat, until it becomes fragrant (shake the pan frequently and be careful not to burn it). Transfer to a small bowl and set aside.

4. Place the same skillet back on the heat, and melt the remaining tablespoon of oil. Add the white and pale green parts of the green onions (reserving the top parts for garnish), the remaining ginger and raisins. Cook for two minutes, stirring frequently. Add the tomato paste and cook one more minute. Then add the curry powder and mix well.

5. Add the tomato mixture to the pot of soup. Add the coconut milk and sea salt (start with 1 teaspoon) and simmer, uncovered, for 10-15 minutes, or until completely tender and creamy. The soup will thicken slightly. For a thicker texture, let simmer a bit longer. If you prefer your soup a bit runnier, add a bit more water or vegetable stock. Add a squeeze of lime juice (or lemon) to bring out the flavours. Taste and adjust seasoning by adding more salt, if needed.

6. Pour into bowls and serve with lime wedges. Top with the remaining green onions, fresh cilantro and extra raisins if you’d like. Serve with a piece of crusty bread, if desired. Enjoy!