As soon as I saw this recipe from Delight Gluten-Free Magazine, I knew I had to try it! (I changed it up a little to suit what I had in my pantry).
I added a little more potato to compensate for the fact that I only had 1 cup of lentils on hand, and then used leeks instead of yellow onion because I had a cup of chopped leeks left over from making a batch of my spring risotto. I also made sure to use light coconut milk to keep all the flavor without quite so many calories.
This turned out really well, and we had tons of leftovers to eat for lunch all week. I served it with my Kale Salad — which is made with a simple avocado-lemon dressing — since I had half a bunch of kale leftover from making the soup, plus two avocados left from making some Lemon Pappardelle.
Coconut Curry Lentil Soup
Serves 8 Hands-on time 20 minutes Slow cooks for 4 hours
- 1 cup dried lentils, rinsed
- 1 cup sliced carrots
- 2 good sized potatoes, diced (skin on)
- 1 cup chopped leeks (white parts only) or use a yellow onion
- 3 cloves garlic, minced
- 1 bunch kale, or use spinach/collard greens, stems removed
- 2 TBSP tomato paste
- 3 cups vegetable stock, plus 1/2 cup at the end (two 14.5 oz cans total)
- 1 can of light coconut milk (14 oz.)
- 2 TBSP EVOO
- 2 TBSP fresh lemon juice, to use at the end
- 1 TBSP fresh ginger, or 1 teaspoon dried
- 1/2 to 1 jalapeno, seeded (or use jarred slices)
- 2 TBSP curry powder
- salt to taste (about 1/2 tsp)
This looks like a long list of ingredients, but I actually didn’t have to buy anything besides the fresh kale. I think you’ll find that you have most if not all of these ingredients already on hand.
In a skillet over medium, heat the olive oil, then saute the garlic, leeks, ginger and jalapeno for 5 minutes. Turn off heat. (note: if you have someone who really doesn’t like heat, just leave these out. It will taste subtle to people who like a kick, but in a slow cooker peppers can really broaden their spice).
Stir into the pan the tomato paste, coconut milk, vegetable stock and curry; stir together.
Pour into slow cooker and add carrots, potatoes, lentils and salt. Set on low heat for four hours. After four hours, stir in the kale or other greens and squeeze in the lemon juice, adding the rest of the vegetable stock and any additional water that looks necessary for desired texture. Let heat for another 15 minutes, then add salt and pepper to taste.
This dish freezes well and is very filling. It’s probably most suitable for fall, but I made it during a cold snap the East Coast weathered in between some summer heat, and it really hit the spot. Enjoy!