• 1 onion minced
  • 1/2 small head of cabbage
  • 3 cloves of garlic
  • 2 carrots chopped
  • 1 1/2 tsp grated ginger
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 2 cups stock
  • 2 cups water
  • 1 can of light coconut milk
  • 1 cup of red lentils

i crave coconut sometimes. not real coconut, the milk…

craving coconut milk as in soup. as in curry, as in something warm and spicy. as in wow i have lentils and i am adding that too.

this is the kind of soup you throw together. this is the kind of soup that was inspired by my boy asking me what curry was (i am really not sure why he asked me that by the way). this is the kind of soup my kids both had 2 bowls of and complained when i said i needed to save some for daddy.

i love that my kids like curry. to bad i can sell them on hot chili peppers yet.

coconut curry red lentil soup

  1. saute onion in a tbl of canola oil for 3-5 minutes till softened.
  2. to the pot add carrots, garlic, ginger and cabbage, saute until carrot soften and cabbage wilts. about 5-7 minutes.
  3. add curry powder, turmeric and a pinch of salt (to start), mix, and then add coconut milk, mix, add stock, water and lentils.
  4. bring to a boil and then simmer for about an hour until lentils are softened and blends in with the soup (this happens naturally with out blending).
  5. taste soup and add salt as needed, i found i added a couple of pinches and it really brought out the flavor.

squeeze a lime wedge into your soup bowl and sprinkle some fresh chopped hot chili pepper over (if you like it spicy). serve with a warm piece of crusty bread some salad and enjoy.

happy monday! stay tuned, i am baking this week.


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