Curried Coconut Lentil Soup In A Jar For Gifts Recipes

COCONUT CURRY LENTIL SOUP

Coconut Curry Lentil Soup image

The combination of spices, along with the lentils and robust broth makes this soup so delicious!

Provided by Elaine Benoit

Categories Soup

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion
1 tablespoon ginger root ((minced))
2 teaspoons garlic paste ((or 2 cloves, crushed))
.25 cups curry paste ((Pinch of Yum's recipe))
1 teaspoon garam masala ((or more to your taste))
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
4 cups chicken broth ((or vegetable broth))
1.75 cups red lentils ((rinsed and picked over)(or any colored lentils))
1 can coconut milk

Steps:

Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up
Add onions and sauté for 8 minutes. Add ginger and garlic and sauté for an additional 2 minutes
Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined
Add chicken broth and lentils and bring to a boil. Once it boils, turn it down to a simmer and cook for 20 minutes
Add coconut milk, stir and bring back to a simmer. Once it does, take off heat
Serve
Eat
Enjoy

Nutrition Facts : ServingSize 1.5 cups, Calories 398 kcal, Carbohydrate 39 g, Protein 17 g, Fat 20 g, SaturatedFat 13 g, Sodium 974 mg, Fiber 18 g, Sugar 2 g

CURRIED LENTIL, TOMATO, AND COCONUT SOUP

Curried Lentil, Tomato, and Coconut Soup image

This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Provided by Yotam Ottolenghi

Categories Bon Appétit Soup/Stew Winter Lentil Curry Ginger Coconut Tomato Cilantro Quick and Healthy Quick & Easy Healthy Wheat/Gluten-Free Vegetarian

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Steps:

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Do Ahead
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

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