This is time of year when most of us feel guilty, overindulged and a bit slothful. We make a return to work, and the gym, and the grocery store, hoping for a better year. If you are someone who manages to remain virtuous all year, this post is not for you. But if you are someone who lets it all hang out at the holidays, and is now looking for redemption, read on.
It’s really cold out right now, the kind of weather that makes frost on your eyelashes and tests your car battery, and always makes me want soup. I borrowed a friend’s Chez Piggy cookbook a while back, and have been eyeing its soup section ever since. I can’t wait to try more of the recipes, because tonight’s experiment was fantastic.
For those looking to up the taste, but not the calories, this is a great soup; definitely hearty enough to be a meal on its own. Lots of protein and fiber from the lentils, some good fats from the olive oil and coconut milk, and vitamins from the veggies. A perfect winter warm up that leaves you feeling satisfied and maybe even a little self-righteous.
Coconut Curry Lentil Soup
Based on Curry Red Lentil Soup from the Chez Piggy Cookbook
- 2 tbsp. olive oil
- 2 large onions, diced
- 2 carrots, peeled and diced
- 4 cloves of garlic, minced
- 1 inch piece of ginger, minced
- 3 tsp. curry powder
- 1 tsp. ground cumin
- 2 cups red lentils, rinsed
- 6 cups vegetable stock
- 1 can light coconut milk
- Saute the onions, carrots, garlic, and ginger in the olive oil until the onions are translucent.
- Add the spices and cook one more minute. Add the lentils and coat them in the oil.
- Add in the vegetable stock and coconut milk, bring to a simmer.
- Simmer 30 minutes, or until the lentils are soft.