I recommend you read the whole recipe through before cooking and making sure your mise en place is set which means "putting in place" or having everything measured out, chopped and ready to go. I've done this too many times where it says to add the ginger and tomato paste to the pan and the ginger is sitting there unpeeled laughing at me. So trust me it'll save you some stress and make the whole cooking experience more fun!
- 2 cups red lentils
- 1 carton of vegetable stock
- 1/2 bag of baby carrots or 2 medium carrots cut into 1/2 inch dice
- 2 tablespoons fresh peeled and minced ginger
- 2 tablespoons curry powder
- 2 tablespoons coconut oil
- 8 green onions thinly sliced
- 1/3 cup tomato paste
- 1 can coconut milk
- 2 teaspoons fine grain sea salt
- one small handful of cilantro, chopped (optional, but delicious)
- Have all of your ingredients prepped and ready to go! You'll thank me later, I promise.
- Give your lentils a few good rinses until the murky water becomes clear (it took me like 3 or 4 times). See pics below.
- Pour the lentils into a large soup pot, pour in the entire carton of veggie stock and bring to a boil.
- Add the carrots and 1/4 of the ginger, cover and simmer for about 30 mins until the lentils and carrots are soft.
- While the lentils are cookin, in a small pan, saute the curry powder until very fragrant. If you have no idea what I'm talking about- trust me you'll know. The warm curry spice will be overwhelming and you'll know when to immediately remove it from the pan. Be careful, though, this can burn very quickly so make sure you keep an eye on it and air on the side of less toasty.
- Set the curry spice into a small bowl to the side.
- Place coconut oil into the same pan on medium heat. Add 1/2 of the green onions and the remaining ginger. Saute for two minutes stirring constantly.
- Add the tomato paste and saute for a minute or two more.
- Add the toasted curry powder to the tomato paste mixture and mix for about a minute until combined.
- Add this to the soup along with the can of coconut milk.
- The texture should thicken up but you can play with this by either adding more stock or more time on the stove to make it thicker. The thicker this soup got, the more I liked it!
- Enjoy over farro, quinoa or brown rice or over some steamed veggies.
- Top with green onions and/or cilantro!