I’m not sure exactly why, but on snowy days I seem to create red lentil dishes! I guess it’s because I find them comforting or something… 🙂
You know when you’re craving comfort?
Last night I was craving a lentil soup, but I didn’t feel like the lemony one that I often make — I was looking for something with more of a tomato base and I had a bit of a curry hankering. I didn’t have a lot of time to make dinner, so I knew it had to be quick (another thing lentils are great for). I got out my soup pot and took a look in my pantry and fridge, and this is what happened: a simple but out-of-this-world creamy curried lentil tomato soup…truly comfort in a bowl! It’s fast, easy, and uses ingredients that you most likely already have in your kitchen (this is important when they roads are snowy and you don’t want to have to drive to the store!)
More than flavour…
Besides flavour, this soup is PACKED with good nutrition. Fun fact! Did you know that eating lentils (or any legumes for that matter) actually blunts the rise in blood sugar that may occur when we eat refined carbohydrates for hours afterwards? (It’s a thing! It’s called The Lentil Effect…) Tomatoes (especially cooked ones) are a potent anti-inflammatory food, and onions and garlic are powerful immune-system boosters…just to name a few of the ingredients used here. Without further adieu…the recipe:
Curried Lentil Tomato Soup
Recipe serves 4-6
- 1 large onion, diced
- 6 cloves garlic, crushed or minced
- 1 tbsp madras curry powder
- 1 cup red lentils, washed and drained
- 3 cups of vegetable stock
- 1 can diced tomatoes, with juice (496 ml)
- 1 can coconut milk (400 ml)
- 2 large handfuls baby spinach
- Fresh cherry/grape tomatoes to garnish
- Salt/alternative and pepper to taste
- Heat a soup pot over medium heat, and when it’s hot add the onions. Saute until they are translucent, then add garlic and cook for another minutes, stirring constantly. (If it starts to stick at any point, just add a tbsp or so of water/stock.)
- Add curry powder and stir to distribute evenly.
- Add red lentils, stock and tomatoes and bring everything to a low boil. Turn the heat down and simmer for about 15 minutes, until the lentils are falling apart.
- Add the coconut milk and heat the soup through thoroughly again.
- Just before serving add the spinach, salt/alternative and pepper to taste and garnish with fresh cherry tomatoes.
To lower the fat content you can use additional stock or water instead of the coconut milk. Or, if you don’t like coconut but you’d still like the creamy texture/flavour, you can make a cashew milk out of 1 ½ cups water and ¼ cup cashews, blended in a high-speed blender, and use that instead of the coconut milk.
Did you make it? Let me know how it went in the comments below!