Green lentil curry soup is a simple, filling, creamy, and flavor-packed soup that you will want to make year round! A sneak peek recipe from the Real Food First program – starts Jan 20th!
It’s snowing outside. I still can’t believe I live somewhere that it snows. I can’t say I like trudging around the city in it, but I sure as heck like looking out my window watching the snowfall.
There’s something so cozy about it, so comforting. Something that makes me so content to be inside, cuddled on the couch, with my tea, hot chocolate, or a hot bowl of soup.
I like the winter for this reason – simple times, less things to do, more time to just be and not have to feel like you should be out and about, taking advantage of the nice weather.
I have a new favorite soup to go along with this snowy weather. It’s comforting, cozy, and makes me happy to be inside, eating soup on a Friday night instead of going out to dinner. It’s a green lentil curry soup and you are going to love it.
Whether it’s snowing or not where you live, make this soup. You won’t regret it.
- 1 cup // 200g green or brown lentils, cleaned thoroughly
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 teaspoon fresh ginger, minced
- 4 green onions, thinly sliced
- 3 cups // 750mL chicken or veg broth
- 1 cup // 250mL Thai coconut milk
- 2 tablespoons green curry paste
- ½ teaspoon salt
- A handful of fresh cilantro, chopped
- Sauté the carrots, celery, and yellow onions in a medium pot until the onions are translucent, about 5-7 minutes. Add the ginger and most of the green onions (saving a little for garnish) and sauté for one minute more. Add the lentils, broth, and curry paste and bring to a boil. Reduce to a simmer, cover, and simmer for about 15 minutes, or until the lentils are almost completely softened. Stir in the coconut milk and simmer for 5 minutes more, or until the lentils are softened to your liking.
- Serve with fresh cilantro and green onions.