Coconut curry red lentil soup

Coconut curry red lentil soup

Red lentils are both quick and easy to cook as well as a great source of protein and fiber. Their advantage is also their disadvantage: it only takes 15 minutes to become mushy and tender. For people who love a good creamy meal like spicy dal, red lentils are a perfect food. But for those who prefer a little more texture in their bite, red lentils can seem monotonous and boring to eat.

With this curry-red lentil soup recipe, there‚Äôs something here for everyone: thick vegetables in all that creaminess, plus a super spicy, crispy nut topping that adds a bump of excitement. Top it all off with fresh herbs (mint and thyme are my favorites, but everyone will be good enough!) And a touch of fresh lemon peel, and you’ve got a taste of taste after taste.

This soup can also accommodate any leftovers you want to throw in: roasted vegetables, roasted chickens or baked tofu will all work fine if you need it to be even more solid from a bowl.

If you made this recipe, drop us a comment below and tell us your thoughts! If you have customized it, then definitely share your variations and results!

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Yields:

6 – 8


portions

Preparation time:

0

timer

25

mine

Total time:

1

hour

0

mine

For the soup

6


clove garlic, crushed

1


large reddish-brown potato, peeled and cut into cubes

3/4 tsp.

freshly ground black pepper

1 tsp.

gochugaru (optional)

1


(14.5 oz.) Can coconut milk

For the spicy cashews

1 tsp.

cumin seeds or fennel seeds

1/2 tsp.

crushed red pepper flakes (optional)

1/2 tsp.

freshly ground black pepper

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  1. Add oil, onion, ginger and garlic in a large saucepan over medium heat. Boil, stirring occasionally, until onions are soft, about 7 minutes. Add the carrots, potatoes, kale, curry powder, salt, pepper and gochugaru, and cook, stirring frequently, until the kale withers, about 3 minutes.
  2. Add lentils, coconut milk and water. Bring to a boil and reduce to medium-low heat. Cook covered, but stirring occasionally, until the lentils are creamy and the potatoes are tender, 17 to 20 minutes.
  3. Meanwhile, make spicy cashews: Add oil, cashews and pepitas in a frying pan over medium-low heat and grate, stirring constantly, until cashews are lightly golden, 6 to 8 minutes. Add all the remaining ingredients and stir until fragrant, 2 minutes more.
  4. Garnish the soup with spicy cashews, mint, thyme and lemon zest before serving.

curry red lentil soup delishcom

June Xie

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