Hot diggity damn. FALL IS HERE (i.e. a 3 degree weather change in Los Angeles) but also, cold-season (ugh). Unfortunately, after swearing "I will not get sick. I will not get sick. I will not get sick"... I did.
This past week my body system was less than ideal and I went home with my head feeling like a balloon. All I wanted was some substance that was going to warm my soul, soothe my sore throat and take the least amount of effort.
Alas, coconut lentil soup. I find that lentils are the ultimate comfort food. They are loaded with protein, generally served with warming ingredients and give you all the comfort without the dreaded "comfort food" nutritional heartaches. They are also super fast and easy to cook. Win. Win. Win.
If you give me anything in a bowl, served warm, and packed with nutrition I'm a happy camper. And in this particular instance I was comforted quickly and was on my way to a horizontal position to regain my energy in no time.
This soup is great the moment you eat it, but also keeps well as leftovers. I'm always into the dinner-into-lunch situation.
- 1 tbsp coconut oil
- 1 tbsp grated minced ginger
- 2 garlic cloves, minced
- 2 cups red lentils
- 4 cups water (or vegetable broth)
- 3 tbsp red curry paste
- 1 tbsp garam marsala
- 2 tbsp curry powder
- 2 tsp tummeric
- salt to taste
- 1/2 can (14 ounce can) of coconut milk
- cilantro to garnish
- optional: avocado, curry tumeric cashews, nigella seeds and lemon for topping
- In a pot on medium high heat add the coconut oil and saute ginger and garlic for a couple of minutes until it's fragrant (about 3 mins).
- Add lentils and water (or broth), bring to a boil.
- Once it's boiling, reduce heat to medium and add red curry paste, garam masala, curry powder and tumeric.
- Let simmer until the lentils are nice and soft (so mushy that you can easily smush them with a spoon.
- Add coconut milk and stir until it's nice and creamy. You can add more or less depending on how thick/thin you like it.
- Sever immediately with fresh cilantro as garnish.
- Add sliced avocado and curried tumeric cashews on top for some added texture and nutrition.