In an effort to be healthier and spend a little less on food, I thought we would give this soup a go and see what we all think.
Oh my word it was SO good. It had that Thai curry flavor with the coconut and the jalepeno and of course the curry. I loved it and ate like 4 bowls of it. It’s not a heavy soup so you can do that if you want to. It would be delicious served with some warm fresh pita bread – but it was a hockey practice night so I didn’t have time for that.
For whatever reason, hockey practice always seems to be right at dinner time, which makes it a little tough to eat because the kids aren’t hungry before we leave, but if they don’t eat they’ll be starving halfway through practice. So I tried to get them to eat before but it didn’t go well. Linus at least ate a bowl, he actually really liked this soup and ended up having more after practice and then again for breakfast the next morning.
Yes, my 6 year old ate lentil soup for breakfast.
He’s kinda weird like that though.
I actually made this in the crock pot which worked out deliciously easy, but I’ll include instructions for both crock pot and stove top so you can go either way. I am sure the stove top method would likely deliver more flavor from the spices but the crock pot is so darn easy and it was really great so I have no problem recommending that method.
Serves 8-10
Ingredients
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds (since I was serving kids, I made sure not a single seed went into the pot and it had the delicious flavor of the jalapeño but none of the heat so the kids didn’t even notice it was there)
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
2 cups red split lentils
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving
Preparation Instructions
For the stove top:
1. In a large dutch oven or pot, heat the olive oil over medium heat. Add the onions, bell pepper and jalapeño, cook until the vegetables start to soften and are fragrant.
2. Next add the garlic, ginger, spices and tomato paste. Cook for a couple minutes to toast the spices.
3. Add the water, coconut milk, lentils and chickpeas and cook uncovered about 20-25 minutes. Once cooked, add the lime juice and salt to taste.
4. Serve with cilantro and extra lime wedges.
For the Crock Pot:
1. This is super easy: throw all the ingredients (except lime juice) into the crock pot, turn on high for 3 hours.
2. Serve with lime wedges and cilantro.
Thanks for the recipe: http://scalingbackblog.com
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