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Most weeks, I batch cook a pot of soup in an effort to do some meal prep, and a my current obsession is this coconut lentil curry-flavoured hug in a bowl.
Coconut Curry Soup
This soup is quick, easy, and satisfying, and one of those dishes that tastes even better the day after you've made it, once the flavours have had some time to develop.
Ingredients
- 1 cup red lentils thoroughly rinsed
- 1 medium onion
- 2 stalks celery
- 2 medium carrots
- 1 Tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 1/2 Tbsp yellow curry powder
- 1 400g can of light coconut milk
- 1 cube vegetable stock diluted in 400ml of hot water
- 200 g fine green beans chopped into ~1 inch pieces
- black pepper to taste
- 3-4 Tbsp chopped coriander
Instructions
- Soak the lentils in water for 10 minutes while you dice the onion, celery and carrot
- Heat the oil in a large sauce pan and sautee the diced veggies over a medium heat for five minutes, or until the onion is translucent
- Add the minced garlic and cook for one minute
- Add the curry powder and stir through until it becomes fragrant
- Now add the coconut milk and stock, and bring the pan to a gentle simmer
- Pop a lid on the pan and cook for 15 minutes
- Give everything a stir and then add the green beans - at this point, check the liquid level, it shouldn't be watery, but if it's very thick, add another splash of water - cook for a further five minutes or until the beans are tender
- Season with black pepper to taste, garnish with the coriander and serve with a chunk of crusty bread
