Coconut Red Lentil Soup

I love lentils and better yet I was able to use up more of my coconut milk in making this third dish with it! I just have a little bit left – so might be able to find one more awesome recipe to use it up in.

I had most of the stuff on hand to make this soup, but had to make a few tweaks, so the original recipe is linked below. I was cold all day and this warmed me right up. The curry flavor was just the right amount too! Definitely a recipe worth trying and remembering (:

This recipe was adapted from Kitchen Konfidence

1 cup red split lentils
3 1/2 cups water
7 baby carrots,  cut into a ½ inch dice
1 Tbsp. fresh ginger, peeled and minced
1 Tbsp. curry powder
1 Tbsp. butter
2 scallions, thinly sliced
1/8 cup golden raisins
1/8 cup tomato paste
7 oz. can coconut milk
1 tsp. fine grain sea salt

(brown rice to eat with – this helps thicken it up a bit and makes it that much more filling (:


Thoroughly lentils in a mesh basket under cold, running water.  You will know they are well rinsed when the water draining from the bottom of the basket no longer looks cloudy.  Place the split peas and lentils in a large soup pot with the 3 1/2 cups of water and bring to a boil.  Reduce heat to a simmer and add the carrot and  ginger.  Cover and simmer for 30 minutes (or until the split peas are soft).

Meanwhile, in a small dry skillet, toast the curry powder over low heat.  You will know the curry powder is toasted when it becomes very fragrant.  Make sure you watch the skillet though.  If left too long, the curry powder will start to burn.  Set aside.

Heat butter in a saucepan over a medium flame, add half of the green onions, remaining ginger and golden raisins.  Saute for two minutes, stirring constantly.  Add the tomato paste and saute for another two minutes.  Add the toasted curry powder and stir to combine.

Add the tomato-curry mixture, coconut milk and salt to the soup pot and continue to simmer, uncovered, for 20 minutes to an hour.  If you like your soup thinner, you can stop simmering after 20 minutes.  If you like a thicker soup, simmer until you reach your desired consistency.

Place a heaping spoonful of cooked brown rice at the bottom of your bowl.  Ladle over some of the Coconut Red Lentil Soup.  Finish with a dollop of plain yogurt and a sprinkling of chopped cilantro and sliced green onions.

Cheers to a nice warm winter meal


To Sweet Potato Soup

I think it is fair to say that sometimes sweet potato can be out shined by the other orange fall veggies – butternut squash and pumpkin. But, sweet potato can yield just as awesome of a fall inspiring dish and that is exactly what this soup did!

3 sweet potatoes (washed, peeled and cubed)
1 small onion
celery stalks (chopped, 2-3, optional if you have on hand)
garlic clove(s) – (I think I used two)
2 to 3 cups vegetable stock (depending on preferred thickness)
some other miscellaneous spices (cayenne, paprika, pepper, etc – whatever you are feeing like at the time)
milk or cream (optional)
dash of cinnamon

Saute the onions and the garlic until a nice golden brown
Add the sweet potato and celery, cook for about 5 minutes
Add the vegetable stock and cover and simmer for 30 minutes.
Remove from heat and use a submersion or hand blender to make into a puree form.
Add spices to taste. You can add milk or cream if you want – I added this to one bowl but felt that the flavor was full enough without it!
Top with a dash of cinnamon and serve (this brings out the sweet flavor more)

Gobble up!