After making some green curry I had quite a bit of coconut milk left. Coconut milk doesn’t keep long (even in the fridge) so I was looking for a dish to cook that involved coconut milk that didn’t end with ‘curry’.
I found this curried lentil soup that seemed simple enough and I had all the ingredients on hand. Just a note, the soup tasted better overnight.
Curried Lentil Soup
(taken from here)
- 2 tablespoons coconut oil (or unsalted butter) – I just used normal oil
- 1 tablespoon good quality curry powder, freshly ground
- 2 teaspoons minced garlic
- 1 large sweet onion, chopped
- 5 cups of vegetable stock or water – I used turkey stock
- 1 1/2 cups green lentils, rinsed
- 1/2 cup coconut milk
- 1 teaspoon sea salt
- fresh chopped chives
- pinch of curry powder
- Chili flakes (I used this)
- Melt coconut oil in a large stockpot over medium-high heat, then add curry powder, garlic, and onion. Saute for about 3-4 minutes on medium heat, stirring often so the garlic doesn’t burn.
- Add vegetable stock and green lentils. Bring soup to a boil, then partially cover and reduce heat. Simmer for between 20 and 50 minutes (or until lentils are tender; mine typically take about 50 minutes).
- Once the lentils have finished cooking, remove soup from the heat and stir in the coconut milk and salt. Puree the soup using an immersion blender or regular blender (in batches if using regular blender) until it is as smooth or as chunky as you prefer.
- Serve immediately with your choice of garnish. (I had some croutons on hand and also baked some breakfast puffs to go along with the soup.)