Lovely Lentil Soup

This is such a lovely lentil soup. It’s vegetarian, but doesn’t leave you wanting. Leave off the yogurt and bam it’s even vegan. The little curry and spice gives it a kick without making it strictly Asian, and making it perfect for these cooler temperatures. I have most recently been making a big pot of this and then having a cup for lunch each day of the week.

Lovely Lentil Soup

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Yield: Serves 4-6

Author: Bebe Clement

A lovely lentil soup that you wouldn't even know is vegetarian. The perfect spice and warmth for these cooler temperatures.

Time

• Prep: 15 minutes
• Cook: 1 hour
• Total: 1 hour 15 minutes

Ingredients

• Swizzle of olive oil
• 1 medium onion, diced
• 1 ½ inch knob of ginger, minced
• 4 garlic cloves, minced
• ½-1 tsp (or more!) red pepper flakes (optional)
• 1 ½ cups lentils – I do ¾ cup green/ brown and ¾ cup red
• 1 TB curry powder
• ½ tsp turmeric
• ½ tsp cumin
• 1 15oz can full fat coconut milk
• 5 cups vegetable stock (could also use chicken if you want) (a carton if you’re buying)
• Juice of one lemon
• Salt and Pepper
• For serving: plain yogurt, toasted lavash or pita bread, mixed herbs like basil/ cilantro/ mint – all optional – all very good

Recipe

1. Swizzle your olive oil around in the base of a heavy bottomed pot over medium heat. Add your onions and saute for 3-4 mins until soft. Add ginger, garlic and chili flakes and cook 2 minutes more.
2. Add the lentils and stir to coat in the hot oil, about one minute. Add the curry powder, turmeric, cumin, a generous pinch of salt and some black pepper. Toast for one minute further.
3. Pour in the whole can of coconut milk, let it bubble and scrape up any sticky bits from the bottom with a spatula. Add the vegetable/ chicken stock and bring to a boil then reduce the heat to a lively simmer. Bubble the soup for 30-45 minutes, depending on desired thickness. If it gets too thick, add a little more stock or some water.
4. Once the soup reaches your desired viscosity, turn it off and squeeze one whole lemon into it. Give it a big stir and serve topped with plain yogurt, garnished with fresh herbs and with some toasted lavash alongside.