Lentil soup with Coconut milk and curry

Good morning!

Photo by Calum Lewis on Unsplash

Today is the day! I am finally publishing a recipe. This is my first one and I decided to write it down how I am making it.

This is for 4 portions – 2 meals for a family of two

Ingredients : 1 medium onion, 1 carrot, 1 canned lentil – medium size, 300 g Coconut milk, 1.5 l of water or enough to cover the vegetables, celery, garlic, parsley, curry, salt, pepper and garlic powder, any type of oil where there is no measure, you can add it in the soup according to your preference. If you have fresh lentil, leave it in water over night.

How I do this soup:

Step 1: I clean all the vegetables, I cut the garlic and the onion small. In the soup pot, put a little oil, put all vegetables and just mix fast in order not to get the vegetables stuck. The lentil I usually add it later, because is canned but if you have fresh lentil, after leave it over night in the water, you can add it together with the other vegetables. I also add here the parsley.

Step 2: Add water – depending on the pot – you have to keep in mind that the soup will be put inn a blender so you don’t want to make it too watery, I just put 4 cm of water over the level of vegetables – leave it boil until the carrots and celery are done.

Step 3: Add the coconut milk, salt, pepper, curry and leave it boil a little bit.

Step 4: Taste the soup and trust your instinct. If it needs salt, add salt, add garlic powder, you will feel what is missing.

Step 5: I use a vertical blender so I usually blend it as soon as I take it from the stove. If you have other kitchen equipment, please see the recommended way. I leave it just blended, but you can also use a strainer to make creamy.

My lentil soup

Extra: I love making croutons for soups so I take bread, cut it in squares, add olive oil, salt and thyme leaves. Leave it in the oven until it gets golden and crispy and this is it!

I hope someone will understand the way I cook 🙂 Thank you!

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