SOUP. I could eat it every day for both lunch and dinner – and I often DO eat soup for lunch every day at work, but never for dinner because J doesn’t think soup constitutes enough of a meal. (I’m working on that one, trust me!)
This soup has all kinds of good-for-you veggies in it: sweet potato, carrots, and red lentils.
Wait a sec, lentils are actually part of a category called “pulses.” (I just learned about pulses the other day because Pulses are now the food trend of the year. Seriously.) Pulses are lentils, beans and chickpeas – they are high in protein and fibre and low in cost! Seriously, trade in pulses for meat a couple of nights a week for a significant slash on your grocery bill.
Also, this soup has no dairy! The vegetables, lentils, and curry paste are sauteed in coconut oil, boiled with vegetable broth, and then pureed with coconut milk for creaminess. Of course you could substitute regular cream for the coconut milk if you wanted.
This soup is one of my favourites to ladle out on a cool winter day – the flavours are so fragrant while it’s simmering (thanks to the curry!) and combine wonderfully together. Serve a bowl for dinner (if your partner will let you) or take to work for a really satisfying vegetarian lunch that sticks with you.
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 carrots, peeled and diced
- 1 sweet potato, peeled and diced
- ½ cup red lentils, rinsed
- 1 tablespoon red curry paste
- 4 cups vegetable stock
- 1 cup water
- ½ cup coconut milk
- freshly ground salt and pepper
- In a large pot over medium heat, melt the coconut oil and saute the onion, garlic, and ginger until soft.
- Stir in the carrots, sweet potato, lentils, and curry paste.
- Add the stock and 1 cup water. Bring to a boil over high heat, then reduce to a simmer. Simmer about 35 minutes.
- Puree until smooth. Add the coconut milk and reheat.
- Season to taste with freshly ground salt and pepper.