I tend to fall into the habit of making the same dishes over and over once I find something I like. However, I know I am not the only one. Dishes we know how to cook, don’t need a recipe for and can bang out in a minute and without needing to think are just the go to for so many people. However, I checked my freezer recently and realised I’d run down my supplies of soup. I tend to make 3 or 4 different ones and then pop a portion in a reusable ziplock bag and then flat freeze them because then I can pull one out the night before or in the morning and I am ready to go for lunchtime. I am terrible at remembering to eat and tend to often survive most of the day on coffee which I know isn’t the healthiest lifestyle. So, I went to make some soups and whilst making two of my standard stock ones, I also fancied trying something a little different. We are huge curry fans in this house and I often pop a slow cooker curry on in the morning ready for dinner and thought I’d give a curried flavour soup a try. I always want my soups to be packed full of flavour but also nutrients and so I came up with my version for a Curried Lentil Soup recipe. It’s easy, all done in one pot and super tasty too!
- 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
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.