I fully plan to have a pot of this warming soup in my fridge all season long.
You’ve got the usual soup suspects in the form of lentils, peppers, and onion, but then there’s a hint of cinnamon, warmth from the jalapeno and ginger, and the smooth creaminess from the coconut milk..
It has dimension friends.
Plus, it’s warming and satisfying but not the least bit heavy. Plus, you just throw everything in a pot, simmer it for a half hour or so, and that’s it. This soup keeps really well in the fridge and tastes even more unbelievable the next day, so feel free to make a pot and eat leftovers for a quick & easy dinner throughout the week.
Curried Red Lentil Coconut Soup
1 tbsp. unrefined coconut oil
2 cups red split lentils, uncooked
1 onion, finely chopped
1 red bell pepper cut into ½ inch dice
1 fresh jalapeno, seeds removed, finely chopped,
1 tablespoon fresh peeled and minced ginger
1 tablespoon curry powder
½ teaspoon cinnamon
1/3 cup tomato paste
6 cups vegetable broth
1 can unsweetened coconut milk
1 15-ounce can of chickpeas, rinsed and drained
fresh cilantro and lime wedges for serving
Heat the tablespoon of coconut oil in a large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened. Add the ginger, spices and continue to cook for several more minutes until the mixture is fragrant. Add the tomato paste, vegetable broth, coconut milk, lentils and chickpeas, bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered for 25-30 minutes. Taste and adjust with salt if desired. Serve the soup topped with a sprinkling of fresh cilantro and a lime wedge on the side.