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Coconut Curry Lentil Soup

Just one more thing to add to the “I miss ___ because of the pandemic” or better “I’m grateful we could do ___ before the pandemic” is my agency’s in-person Soup for the Group. BC (Before COVID) this meant one person was in charge of bringing soup one day a week during the winter months to feed us all. We’ve continued this tradition while working from home but instead of one soup by one person, each person prepares a soup so you go home with a ton of options. I figured since we received so many fresh soups (and some people may have limited fridge or freezer room), why not make a dry mix that my coworkers can put in their pantry and enjoy at their leisure.

A few of my coworkers have dietary restrictions so I searched for a vegan and gluten-free friendly option and found a lentil coconut curry soup. I had never made a dry mix soup before so I first tried this for myself to see if it would work and taste good. I was surprised at how well it came out. If you aren’t vegan and want to add some protein I suggest shredded chicken. But, if you want to keep in the vegan theme, you could add tofu. Another tip, don’t skimp and substitute the full-fat coconut milk! It really makes a difference. 

Besides a Soup for the Group, this would also be a good gift to give! I’m already thinking of what my next dry mix soup will be that I can give during the 2021 holidays. (But let’s take our time getting through this year!)

Ingredients: (for one mix)

  • 2/3 cup orange lentils
  • 2/3 cup green lentils
  • 1 tablespoon curry powder
  • 1 tablespoon dried chopped onions
  • 1 tablespoon dried minced garlic
  • 2 veggie bouillon cubes
  • 1 small dried chile pepper (suggested: arbol, guajillo or a pepper of your choice)
  • 1 14-ounce can of full-fat coconut milk, reserving 2 TSP  

If gifting dry mix:

  • In a jar or plastic bag scoop orange lentils, top with curry powder, dried onions, dried garlic, green lentils, veggie cubes (in wrappers!) and pepper
  • Secure with lid or tie (be careful not to jostle too much or the ingredients will mix together

Instructions:

  • Remove wrappers from bouillon cubes
  • Open and stir coconut milk (I used coconut cream and it worked the same)
  • Add the cubes, all ingredients in the container, four cups of water and coconut milk to a saucepan
  • Bring to a boil over high heat
  • Reduce heat to low and simmer until the lentils are tender (15-20 minutes)
  • Add salt, pepper, onion powder, garlic salt and/or cayenne pepper to taste, if needed
  • Remove and discard the chile pepper before serving
  • Drizzle each bowl with about 1 TSP reserved coconut milk

Coconut Curry Lentil Soup

Prep Time 10 mins
Cook Time 35 mins
Course Main Course, Soup
Servings 2 servings

Ingredients
  

  • 2/3 cup orange lentils
  • 2/3   cup green lentils
  • 1 tbsp curry powder
  • 1 tbsp dried chopped onions
  • 1 tbsp dried minced garlic
  • 2 veggie bouillon cubes
  • 1 small dried chile pepper (suggested: arbol, guajillo or a pepper of your choice)
  • 1 14-ounce can of full-fat coconut milk, reserving 2 TSP   

Instructions
 

If making dry mix

  • In a jar or plastic bag scoop orange lentils, top with curry powder, dried onions, dried garlic, green lentils, veggie cubes (in wrappers!) and pepper
  • Secure with lid or tie (be careful not to jostle too much or the ingredients will mix together

Instructions

  • Remove wrappers from bouillon cubes
  • Open and stir coconut milk (I used coconut cream and it worked the same)
  • Add the cubes, all ingredients in the container, four cups of water and coconut milk to a saucepan
  • Bring to a boil over high heat
  • Reduce heat to low and simmer until the lentils are tender (15-20 minutes)
  • Add salt, pepper, onion powder, garlic salt and/or cayenne pepper to taste, if needed
  • Remove and discard the chile pepper before serving
  • Drizzle each bowl with about 1 TSP reserved coconut milk

Stay hungry…

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