Soup is an easy way to turn inexpensive ingredients into a filling meal for the whole family. I tasted this Indian-spiced soup during a Saturday sample-day visit to Whole Foods, and I liked it so much that I got the young guy serving it to write down the ingredients.
Both gluten-free and high in fiber, the soup gets its protein from dry red lentils, a tiny humble-looking legume that becomes creamy and salmon pink when simmered in broth. I added spinach, but you could also use chopped or shredded chard or kale. It’s terrific with hot crusty bread for dipping.
Note: No one wants to chip a tooth, so before cooking, rinse lentils under running water and pick through them to remove any bits of stone that may have gotten mixed in.
Coconut Curry Lentil Soup
Serves 8 to 10.
1 tablespoon coconut or olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons tomato paste
2 tablespoons curry powder
1/2 teaspoon red pepper flakes (or more to taste)
4 cups vegetable broth
1 can coconut milk
15-ounce can diced tomatoes
1 1/2 cups dry petite red lentils, rinsed and sorted
2 to 3 handfuls chopped spinach, kale or other green
Salt and pepper to taste
Chopped cilantro, chopped green onion and/or vegan sour cream for garnish
In stockpot, heat coconut oil over medium heat and stir-fry onion, garlic and ginger a couple of minutes until onion is translucent. Add tomato paste, curry powder and red pepper flakes and cook for another minute.
