Soups (say that 10 times fast without sounding like you’re trying to get someone’s attention in church – as in pssssssst!) must find a way to sneak to the front of the line. It’s not just for lunch, in a little bowl, whose sole purpose is to validate the sandwich. Soup can stand alone, it’s time for soup to step out of the shadow of a big bun, show up a little later in the day and be renamed dinner – yes, I said it – soup’s on, soup is sooo on!
Just like vegetable chowder with herbs or lemon summer squash soup can become the main attraction, so can any soup, especially with lentils – especially the red ones, that go weak in the knees, and bring the creamy, dreamy to the party without a vat of fat. And if you’re a diligent label reader, coconut milk can be as innocent as missing your first make-out moment or it can be a heart attack in a can. So with that in mind, read the label and lose your fear of all things coconut, especially the milk – you’ll soon discover it’s another must-have pantry item that brings that certain something to the table. Now, dig out your a slow cooker and start putting this one together – I’ve made it more times than I can say – probably dozens, and have taken my own creative advice on many occasions. Do it for breakfast (yeah, breakfast), do it for lunch, do it for dinner – do it as is, do it stripped down, do it souped up (I couldn’t resist) – my point? Just do it – and then do it again!
click here to jump down to the red lentil carrot coconut soup recipe
1. Grab your red lentils.
2. Gather the rest of the players.
3. Start with the onions.
4. Get chopping.
5. Prep the carrots – peel & slice.
6. Oil goes down. My slow cooker has a browning feature so I can sauté directly in the one pot. You will prep this in a pot/pan on the stove and then transfer the works to your slow cooker.
7. Onions go in.
8. This is what sizzling looks like.
9. Add the flavourings – garlic, turmeric, cumin seeds & salt.
10. Stir it all around to toast ’em up.
11. Add the can of diced tomatoes.
12. And work it in.
13. The red lentils & sliced carrots are next.
14. Stir in the vegetable broth.
15. Add the lemon juice.
16. After a good stir, that’s it. Put on the lid and forget it.
17. For 4, 5, 6 hours.
18. Some 4, 5, 6 hours later.
19. Stir in the coconut milk.
20. Now that’s what I’m talkin’ about – creamy, dreamy coconut milk magic.
21. Personally, I can’t eat this soup without cilantro.
22. And there you have it – red lentil carrot coconut soup. Enjoy!
red lentil carrot coconut soup
yield serves 8-10 as a side or 6-8 as a main
INGREDIENTS & METHOD
1. Prep the following, heat up a large pan and sauté 5-8 minutes:
- 2 tbsps. olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
2. Meanwhile, peel, cut in half lengthways, slice thinly and set aside:
- 3-4 carrots
3. To the onion mixture add the following until fragrant and toasted, 2-3 minutes:
- 2-3 tsps. turmeric
- 2-3 tsps. cumin seeds
- 1 tsp. salt
- ½ tsp. cracked black pepper
4. Add the following and bring to a boil before transferring to your slow cooker:
- 1-28 ozs. can diced tomatoes
- the sliced carrots
- 2 cups red lentils, rinsed
- 6-7 cups broth, vegetable or chicken
- 1 tbsp. freshly squeezed lemon juice
5. Cook on high for 4-5 hours or low for 6-7 hours. 1/2 hour before serving stir in:
- 1-14 ozs. can of coconut milk
6. When ready to serve, ladle into bowls and top with any combination of the following, or not:
- thin slices of lemon
- chopped cilantro
- diced red onion
- a shot or 2 or 3 or more of hot sauce
- red pepper flakes
get creative
- purée vaguely with a couple of turns with an immersion blender for a thicker soup
- stir in 1/2 tsp. smoked paprika
- add a thinly sliced red chile or 2 to the onions
- toast the cumin seeds and crush with the back of a spoon or use cumin powder instead
- roast the onions & carrots and stir in with the coconut milk at the end for a deeper richer flavor
- chop and stir-fry chorizo or pancetta before adding to the soup
- stir in a dollop of light sour cream or plain yogurt before serving
- put a mound of brown rice in the bowl before ladling the soup on top
- add cubed and seared chicken, pork or tofu for a more substantial meal
- add chunky shrimp, bay scallops, clams or mussels along with the coconut milk a half hour before serving
red lentil soup mania
- well-stocked kitchen
- curried red lentil soup with spinach
- easy red lentil soup
- spicy red lentil, chickpea chili soup
- marrakesh express red lentil soup
- basic red lentil soup
- spicy red lentils & barley soup
- red lentil, beet leaf & mushroom soup
- red lentil soup with a hint of fruit
- curried red lentil soup
- mexican red lentil soup
- morrocan red lentil soup
- red lentil soup 2 ways
- red lentil, chickpea & tomato soup
chicken cooked whole in a crockpot
chocolate almond bacon bark
cake with olive oil, almonds & citrus
roasted red pepper purée
baked beans with mesquite
Can’t wait to try this one!