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This soup is full of flavor and just a tad spicy. I made this for my family when I was visiting in Michigan and they loved it. Some of them are vegetarian so I modified another soup recipe. This soup would serve well with shrimp or chicken on the side for those that want to add a protein to the soup.
Red Curry Lentil Soup
- Olive Oil
- 1 small Onion, finely chopped
- 2 large Carrots, finely chopped
- 4 Garlic cloves, finely chopped
- 2 Tbsp Tomato Paste
- 2-4 tsp Cumin
- 2 tsp Red Curry Powder
- 1 tsp Garam Masala
- 2 tsp Thyme
- 2 tsp Oregano
- 1 14.5 oz can Fire Roasted Tomatoes
- 1 1/3 cup Red, Green or Brown Lentils (each will give a slightly different color to the soup)
- 4-6 cups Vegetable Broth (start with 4 and add more if needed)
- Salt and Pepper
- Dash Red Pepper Flakes
- 1 small bunch Kale, chopped (about 2 cups), you can use spinach if desired
- 1 tsp Lemon Juice and Zest
- Parsley for garnish
- Optional –
- 1 14.5 oz can Coconut Milk, unsweetened and full fat or 1 cup of Cream
- In a large pot, on medium high heat, drizzle a little olive oil and add the onions and carrots. Cook until slightly soft. Add in the garlic and cook until aromatic. Add in the tomato paste and the spices – cumin, curry, garam masala and salt and pepper and stir and cook for a few minutes.
- Add the thyme, oregano, fire roasted tomatoes, lentils, broth, lemon juice and zest. Stir and cook on low heat for about 45 minutes to 1 hour until lentils are soft but still hold a little of their shape. If desired, use an immersion blender to blend a portion of the soup. Taste and add any additional spices and/or salt if needed. Add the cream and continue to cook for another 15 minutes.
- Serve with naan, preferred protein on the side, salad or good bread.
Enjoy … gathering around the table with family and friends