Lentil soups are very hit or miss in my experience. They are often too watery, lack flavor, or get too complex where the soup has too much going on to enjoy it. Fortunately, this evening was a hit or as my wife said “this one’s a keeper.”
I love coconut milk based curry and with this recipe you could go 5 cups vegetable broth to 1 cup coconut milk, just make sure you eliminate the tomatoes.
The richness of flavor starts early. Using coconut oil the onion, garlic and ginger are cooked for a few minutes to give the soup a strong, flavorful base. Combining the curry powder, tomato paste for some additional time before adding the liquid helps make this soup deep in its flavor profile. I only added 1 tablespoon of curry powder, the recipe calls for 2 tablespoons. I also used a yellow curry powder that is of medium spice.
The lentils are added with the carrots. Everything cooks for only 20 minutes once all is combined. This time is recommended as you do not want the lentils to get too mushy. Plus the flavors combine plenty in this short simmer. I added some cilantro near the end and then topped each bowl with bean sprouts and chopped cilantro.
Full Recipe: [Coconut Curry Lentil Soup]