When the going gets tough, the tough make soup for dinner.
It’s been a long week for a variety of reasons, but a definite plus is that the weather is finally getting cooler and marginally resembles fall. I enjoy the warm weather, but I am decidedly weary of summertime-style eating. So, to make the week lighter and lovelier, I made a spicy, carrot and lentil soup. For the record, I also ate heaps of bread (specifically naan) alongside. Because the tough also eat bread :).
If you’ve made lentil soup with traditional brown lentils from the supermarket, you know that it will take at least twice the amount of time that this soup requires. Here I’ve used red lentils, which are typically sold split, instead. They are more common in Southeast Asian cooking and turn to velvet in no time at all.
- 1 pound coarsely grated carrots
- 3/4 cup split red lentils
- 4 cups vegetable broth
- 2 cups water
- 1 tablespoon medium or mild curry powder
- 3/4 cup (well-stirred) canned coconut milk
- juice and finely grated zest of 2 medium limes
- 2 teaspoons Sriracha
- 1 cup chopped fresh cilantro leaves
- In a large saucepan combine the carrots, lentils, broth, water and curry powder. Bring to a boil over medium high heat; reduce to a simmer, partially covered, for 20 to 25 minutes until carrots and lentils are falling apart.
- Using an immersion blender, puree the soup slightly (not completely smooth). Stir in the coconut milk, lime juice and lime zest. Simmer for 5 minutes. Stir in cilantro and season to taste with salt & pepper.
- Category: soup, lunch, dinner
- Serving Size: About 1generous cup
- Calories: 153
- Sugar: 4.3 g
- Sodium: 201 mg
- Fat: 6.2 g
- Saturated Fat: 5 g
- Carbohydrates: 18.2 g
- Fiber: 7.4 g
- Protein: 8.1 g
- Cholesterol: 0 mg