Curried Lentil Soup In Seven Simple Steps

This recipe sort of comes from Laura B. who seems to have stopped writing and it bugs me because I liked to read what she wrote. Anyway, she put this link for a lentil soup in my comments last week and it looked amazing so I decided to make it since soup is now my go-to food for the #FatBlast50. But the day I made it, I had some sort of aversion to carrots which the original recipe called for. You know that feeling when you think about a food and are all “dry heave.” That’s what I was feeling which is ironic because I’m eating carrots and hummus right now so I guess the aversion is over.

For the record I never have that aversion to wine.

Anyway, I took that recipe and made a few changes due to my temporary carrot aversion and my deep abiding love of curry (red curry FTW!) and it was a hit with our whole family. Such a hit that it’s Tuesday and I’m making the soup again because they all ate it. But this time I’m hiding it so they can’t get their little paws on it.

Curried Lentil Soup In Seven Simple Steps

2 Tbsp Olive Oil
2 garlic cloves, minced
2 Tbsp tomato paste
2 tsp cumin
1 Tbsp red curry paste (or more if you want a stronger flavour – next time I’m adding more)
salt and pepper to taste
8 cups vegetable broth
2 cups of water
2 cups red lentils, rinsed
1 large sweet potato, peeled and diced

1) Heat olive oil in pan over medium-low heat. Saute garlic until soft. Don’t use high heat because the garlic will burn and then it tastes bitter and you’ll just have to start all over again. I know you have shit to do but just be patient with this one little step my kitchen ninja. You can be fast with the rest.

2) Stir in tomato paste, cumin, red curry paste – keep stirring for another couple of minutes. Note: there is no exactness to this recipe because I was practicing math questions with Hockey Playing Son and trying to duck out of the way of Speed Skating Son practicing his unicycling in the kitchen while the cooking was going on.

You know what? Let’s take a break for just a second. That’s what they should have chefs doing on all those Food Network shows. Never mind cooking in a grocery store or giving the chefs secret ingredients. Have them cook while doing homework with kids and answering 50 kajillion questions that have nothing to do with cooking but everything to do with Minecraft, all while cleaning the kitchen and trying to get everyone out the door to make it to extra-curricular activities on time, because that’s what’s happening when moms are trying to replicate recipes at home.

Anyhoo…back to the recipe.

3) Add in the lentils, sweet potato, vegetable broth, and water and cover with a lid.

4) Simmer for approximately 30 minutes-ish or until sweet potato chunks and lentils are soft.

5) Puree soup with an immersion blender (or with a blender). I like a smooth soup so I pureed the crap out of it. If chunks don’t make you gag, puree it less. Make it your own. This isn’t rocket science.

6) Enjoy the soup!

7) Hide what’s left from the rest of your family.

curried lentil soup

I know, WORST FOOD PICTURE EVER. But it tastes awesome. Pinkie swear.


Related posts:

About Sharon

Sharon DeVellis is a mother, wife and writer who can uncork a wine bottle in less than 10 seconds but buys twist-offs for emergencies. She’s currently in therapy to stop talking about herself in third person.
This entry was posted in Speed Skating. Bookmark the permalink.

8 Responses to Curried Lentil Soup In Seven Simple Steps

  1. Peady says:

    I am adding this to this weeks menu. Like, RIGHT now!

    Thanks for sharing!

  2. Laura B. says:

    I read ages ago that “moist” numbers among women’s least favourite words. I mean, what’s wrong with damp?

    I also dislike panties. IT’S UNDERWEAR, PEOPLE.

    We actually had this soup for supper last night. My oldest picked it out of the freezer at 6:37 when I looked at the clock and realized I had to feed *and* bathe the kids before bed. (If you freeze it, leave the cilantro out and add it in before serving. Actually, I keep chopped cilantro in the freezer too, so I’m not sure there’s anything gained by freezing them separately. Know what? Don’t listen to me. All the Sharpie and packing tape fumes are going to my head. Glad you liked the soup.)

  3. I love lentil soup, sadly it is not a favourite among the other people in my household, so I make it just for myself now. I’m glad you tried the recipe and enjoyed it.

  4. I’m going to make this. It looks tasty. Well, maybe not looks…but soup is very hard to photograph. I took 32 photos of my recent mushroom soup recipe and still wasn’t 100% happy with the results. I kept thinking, at least it has a good personality?

    Mmm. Lentils.

  5. Kaari says:

    That sounds good! I’ve just discovered that much of my aversion to vegetables is to the texture rather than the taste, so I, too, have been making pureed soups (just finished some curried sweet potato before I read this). Might have to try this one! I don’t think I’ll have to hide it from hubby, though–when he viewed my first concoction of green beans, asparagus, broccoli and carrots, he said “so you took all those nice vegetables and turned them into…PUS?”

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>