Curried Red Lentil Soup

Adding a tart Granny Smith apple adds just enough sweetness to balance the spiciness of the curry and cumin flavors. Then it’s all topped off with a drizzle of cilantro and garlic-infused olive oil.

Prepare the garnish first so the flavors have plenty of time to infuse:  chop the cilantro and place in a dish with some olive oil. If desired, slice up some garlic and place in the bowl as well (discard the garlic before serving). Be sure not to mince/press the garlic as it will release to much of its aromatics, and overpower the flavor of the oil.

Saute the onions, garlic, and spices in a bit of oil until the onions are softened. This also releases all the natural oils in the curry and cumin, making the spices even more flavorful and robust. Add the tomato paste and cook it for another few minutes before adding in the stock. This will cook the tomato paste and remove its raw flavor.

Once the lentils and stock has been added and the mixture has been brought up to a boil, add the chopped apple, cover and simmer for 20 minutes or until the lentils are tender.

Puree the soup, then stir in the coconut milk and season to taste with salt. To serve, ladle soup into bowls and use a teaspoon to drizzle the cilantro-oil infusion onto the top of each.

Curried Red Lentil Soup

Marla Hingley

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 8

Ingredients

  

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• 3 Tbsp olive oil
• 1 red onion chopped
• 3 cloves garlic chopped
• 2 1/2 tsp curry powder
• 2 tsp cumin
• 1/2 tsp red pepper flakes
• 2 Tbsp tomato paste
• 1 1/2 cups dried red lentils
• 6 1/2 cups GF chicken or veggie stock
• 1 Granny Smith apple cored, chopped
• 3/4 cups canned coconut milk light

Garnish

• 1/4 cup fresh cilantro chopped
• 3 Tbsp olive oil
• 1 garlic clove sliced

Instructions

 

• Prepare the garnish first so the flavors have plenty of time to infuse - chop the cilantro and place in a dish with some olive oil. Slice up garlic and place in the bowl as well (discard the garlic before serving).
• Saute the onions, garlic, and spices in a bit of oil until the onions are softened. This also releases all the natural oils in the curry and cumin, making the spices even more flavorful and robust. Add the tomato paste and cook it for another few minutes before adding in the stock. This will cook the tomato paste and remove its raw flavor.
• Once the lentils and stock has been added and the mixture has been brought up to a boil, add the chopped apple. Cover, reduce temperature and simmer for 20 minutes or until the lentils are tender.
• Puree the soup using a food processor/blender (in batches) or immersion blender, then stir in the coconut milk and season to taste with salt.
• To serve, ladle soup into bowls and use a teaspoon to drizzle the cilantro-oil infusion onto the top of each.

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