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Red Lentil and Coconut Curry Soup

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 350 kcal

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 batch Garam Masala see recipe below
  • 1 tsp dried lemongrass ground
  • 2 tsp heaping turmeric ground
  • 1 large yellow onion chopped
  • 1 large red bell pepper diced
  • 3 cups red lentils
  • 30 oz chickpeas
  • 1/4 cup ginger minced
  • 1 jalapeno or serrano pepper minced including seeds
  • 30 oz unsweetened coconut milk
  • 1 tbsp honey
  • 2 tsp salt
  • 2 cloves garlic minced
  • 9 cups water or vegetable stock
  • 12 oz tomato paste
  • 1 lime zest
  • coconut milk for garnish (optional)
  • cilantro chopped for garnish
  • 1 jalapeno sliced for garnish
  • sliced limes for garnish
  • yogurt for garnish (optional)
  • leaves thai basil for garnish (optional)

Instructions

  1. In a large 10 qt. sauce pot, melt the butter and olive oil and add the onions, bell pepper, and jalapenos. Cook for 10 minutes until soft.
  2. Add the garlic, ginger, and tomato paste and cook for another 5 minutes until the garlic smells fragrant and the paste has caramelized slightly.
  3. Add the water, garam masala, ground turmeric, lemongrass, lime zest, coconut milk, salt, honey, lentils and chickpeas and cook uncovered on very low heat for 2 1/2 - 3 hours. Stir every 20 minutes to prevent burning. Add more honey, spices, or salt to taste.
  4. Serve with lime, cilantro, coconut milk and jalapeno slices.