With ginger and garlic, this vegan curried lentil tomato coconut soup is hot and spicy and has enough flavor to keep you warm and your belly full.
When the temperature hit 30 degrees yesterday, it felt borderline tropical. I was so excited that I almost walked out of the house in shoes with no socks and a light jacket.
Hello, Spring, but not so fast!
You would have thought I had lost my mind! It’s still winter.
I was really leaning into the mini-break from the punishingly cold weather. Call it total desperation.
We’ve been in such a deep freeze in Chicago, like lots of other places, that I felt incredibly grateful to be able to go outside without my face hurting after a few minutes in the elements.
Remind me about this when I complain about the hot, humid 90-degree days in August.
I have been debating what I prefer: bundling up head to toe or slathering myself (and my squirmy son) in sunscreen. Please pass the SPF!
I’ve been eating soups and stews, but the extreme cold has had me looking for things that were hot & spicy, too. Yes, I want it all.
After a couple weeks cooped up, cabin fever really set in, and I was craving food with extra flavor. I decided to make a batch of curried lentil tomato coconut soup.
I started by sautéing onions, garlic and ginger in coconut oil. Then I added fragrant curry powder and red pepper flakes.
After that, I stirred in red lentils, tomatoes, cilantro, water, salt, pepper and coconut milk. The mixture simmered until the lentils were cooked.
The most wonderful aroma took over the kitchen and beyond.
Before serving I drizzled each bowl with a little coconut milk and lots of cilantro leaves.
Each spoonful of this curried lentil soup did not disappoint with all those spices.
It had been a while since I cooked with red lentils, and I had forgotten how they melt into the most cozy, creamy, thick soup.
With ginger and garlic, this vegan curried lentil tomato coconut soup is hot and spicy and has enough flavor to keep you warm and your belly full.
Adapted from Bon Appetit December 2017
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