Curried Lentil Soup Recipe

• • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped

• 1 large carrot, finely chopped
• 1 rib celery, finely chopped
• 3 cloves garlic, minced
• 2-4 tablespoons curry powder
• 1.5L vegetable stock
• 300g dried lentils, washed and picked over
• Salt and pepper
• 1 13.6-oz. can coconut milk

Method

In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.

Stir in stock, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly.

Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper.

If you like a thicker soup then simply increase the amount of lentils you add to the pot and if you like things a little spicy, when you add the curry powder, add some chilli powder too or use a hotter curry powder.

I always eat some fresh and then freeze some in bags when cool and flat lay them once labelled. They will keep fine in the freezer for up to 3 months, just make sure you reheat thoroughly after thawing and don’t re-freeze. There you have it; simple, easy and delicious Curried Lentil Soup recipe.