This warm and hearty soup came together out of my pantry on a cold evening. It’s super easy to make, and is enough for several meals. Red lentils do not require pre-soaking, making things even simpler. Goes great with warm braised green.
Prep time: 15m | Cook time: 35m | Total time: 50m | Serves 4
2 tsp. olive oil
1 medium yellow onion, diced
1.5 c. red lentils, rinsed
2 medium potatoes, peeled and cubed*
2 Tbsp. curry powder
3 c. veggie broth or water
1 can coconut milk
1.5 tsp. salt
In a medium stockpot, heat olive oil over medium heat, then add onion and cook until translucent.
Add lentils, potatoes and curry powder, and cook 1-2 minutes stirring often.
Add veggie broth/water and bring to a boil. Then reduce heat, and cook (stirring occasionally) for 15-20 minutes, or until potatoes can be pierced easily with a fork and lentils are soft but not mushy (note: add a little water during cooking process if too much broth/water evaporates and lentils begin sticking to bottom of pot).
Add coconut milk and salt. Stir well and cook another 3-4 minutes. Taste, and adjust seasonings, adding more curry powder or salt as you like.
* A non-waxy potato, like a russet, works best for this recipe.