Spiced lentil soup
May 13, 2011 § 5 Comments
If you’re cooking for one, making an entire meal can seem pretty daunting. Oftentimes people suggest making soup, but frankly, I’ve never been that wild about most soups. They’re generally overwhelmingly bland and taste like someone just floated some vegetables in some water and called it a day.
However, this spiced lentil soup mocks all those pots of bobbing, overcooked veggies daring to call themselves soup. It’s swooningly smooth with a creamy texture, combined with a bit of Thai curry heat and spice. It actually tastes better made in advance and reheated, unlike many other soups suggested for the solo cook. An overnight rest in the refrigerator allows the flavors to deepen and meld together, which I discovered a few weeks back when I reheated some leftover soup to enjoy during a Netflix marathon of Top Gear. I’ve been making a batch of this soup every week since.
So not only does it taste divine, lentil soup is also easy to make from standby pantry ingredients. If you don’t have shallots (my preferred allium for this soup), it’s also excellent with a few spring onions chopped in instead, or even the onion suggested in the original recipe. It’s also filling, nutritious, and cheap as chips to cook to boot.
The BBC weren’t kidding when they called the magazine from which I got the recipe Good Food. So a big “thank you” to the BBC, for bringing me this soup…and Top Gear!
Spiced lentil soup
Adapted from Good Food
Serves four to six
- Two shallots (or one small onion, or five spring onions), chopped
- One tablespoon olive oil
- Two to three tablespoons Thai red curry paste
- One and 2/3 cups (300 grams) red lentils, picked over and rinsed
- One quart (946 mL) vegetable stock
- 1/2 cup (125 mL) water
- 1/2 can coconut milk (6.8 fluid ounces/400 mL)
- Salt and freshly ground pepper, to taste
- A few leaves of Thai basil and/or cilantro, to serve (optional)
1. Chop shallots and fry over medium heat for about two to three minutes, or until soft.
2. Stir in red curry paste. Pour in lentils and stir until curry paste is distributed.
3. Pour in vegetable stock and water. Simmer for about twenty minutes, or until lentils are tender and fully cooked.
4. Pour in coconut milk. Blend thoroughly (I used an immersion blender). If making in advance, let cool before storing in the refrigerator. Or, freeze in individual servings for up to three months.
5. (Reheat if necessary.) Serve warm, with Thai basil and/or cilantro sprinkled over top, if you like. Enjoy!
–. “Spiced red lentil soup” from “Five Great-Value Lunches.” Good Food. March 2011: 33. Print.