Red Lentil Coconut Soup
Red lentils, coconut milk and curry spices in one pot over the coals: about 30 minutes and the lentils collapse into the broth on their own. A thermos variation finishes itself while you travel.
Equipment
- 1 saucepan or small Dutch oven
- 1 insulated steel thermos (1 litre) — for the thermos variation only preheated
Ingredients
For the soup
- 1/2 cup onion chopped
- 2 tsp ginger grated
- 1 tbsp olive oil or coconut oil
- 1 tbsp curry powder
- 1 can (398 mL) crushed tomatoes
- 1 cup vegetable broth or chicken broth
- 1 small can (161 mL) coconut milk
- 1/2 cup dried red lentils
To serve
- lime juice to taste
- salt and pepper to taste
- chili flakes to taste, optional
- fresh cilantro optional
- cashews optional
Instructions
Over the fire
- Set a pot over medium coals and warm the olive oil. Add the onion and ginger and cook gently, without letting them brown, about 3 minutes, until softened.
- Stir in the curry powder and cook about 1 minute, until fragrant.
- Add the crushed tomatoes, the broth, the coconut milk and the dried red lentils.
- Bring to a boil, then pull the pot to a cooler spot and simmer for about 30 minutes, stirring now and then, until the lentils have broken down.
Or let a thermos do it
- Fill the empty thermos with boiling water and let it sit for at least 10 minutes to preheat the steel.
- In a saucepan over medium heat, warm the olive oil. Add the chopped onion and grated ginger and cook gently, without browning, for a few minutes until softened.
- Stir in the curry powder and cook for about 30 seconds, until fragrant.
- Add the crushed tomatoes, vegetable broth, and coconut milk. Bring to a boil.
- Reduce the heat and let simmer for about 10 minutes.
- Stir in the dried red lentils, uncooked, and simmer for 1 more minute.
- Empty the boiling water out of the thermos, then immediately pour in the hot soup. Seal the lid tightly.
- Let the sealed thermos sit undisturbed for about 4 hours: the retained heat finishes cooking the lentils through.
To serve
- Stir well, then serve topped with lime juice, salt, pepper, chili flakes, fresh cilantro, and cashews if you’re feeling fancy.
Notes
For a creamier soup. Blend it with an immersion blender at the very end, until it is as smooth as you like.
About curry powder. It's a spice blend that varies a lot from one kitchen and one brand to the next. Grinding your own gives the best flavor, though good pre-ground blends exist too — watch the heat level, since true Indian curry powders can be quite spicy while Americanized versions tend to be milder.
Don't skip the preheat. Ten minutes of boiling water in the thermos before you fill it keeps that heat working for the soup instead of warming cold steel.
Red lentils only. They break down and cook through on retained heat alone; green or brown lentils will still be firm after 4 hours.
Plan around the 4-hour window. Pack the thermos before leaving and time your departure so the soup is ready when you want to eat.
Scaling up. This makes two generous portions; double it for a larger thermos or split between two smaller ones.
See the frequently asked questions
- Using green or brown lentils instead
- How long it needs in the thermos
- Whether the thermos needs to be a specific kind
- Making it vegan
- Why you preheat the thermos with boiling water
- Doubling the recipe
- Substitutes if you can’t find red lentils