Red Lentil Coconut Curry Soup with Slow Roasted Vegetables (Vegan)
 
Prep time
Cook time
Total time
 
A cozy and comforting red lentil curry soup featuring delicious slow roasted vegetables, perfect for the seasonal transition.
Author:
Recipe type: Soup
Cuisine: Thai Inspired
Serves: Serves 4
Ingredients
  • 170 g (about 1 cup) dry (uncooked) red lentils
  • 1 13.5 fl oz (400 mL) can coconut milk (I like full fat)
  • 2 Tbsp red curry paste or substitute (see post)
  • large knob of ginger, peeled and chopped (about 1 Tbsp)
  • ⅓ tsp sea salt
  • ⅛ tsp cayenne, optional (for additional heat/spiciness)
  • 1 red bell pepper, sliced
  • 3 large garlic cloves, peeled and sliced
  • ½ red onion, peeled and chunky sliced
Instructions
  1. Heat oven to 300 F
  2. Prepare lentils according to package directions (I make mine in the rice cooker; it will produce about 3 cups cooked lentils)
  3. Place sliced bell pepper, onion and garlic on a baking sheet (I'm using my miniature baking sheet in photos) drizzle about 1 Tbsp oil and add some salt, mix together & cook for 45 minutes to 1 hour until vegetables have softened and become jammy.
  4. In a mixing bowl, combine: coconut milk, curry paste, cayenne (if using) and salt, whisking to combine. You will be using this coconut milk mixture to help purée the soup in 3 batches.
  5. Once lentils are cooked - add half or so to a small blender with a couple scoops coconut milk mixture and the ginger. Blitz until smooth and transfer the purée into a pot on stove (big enough to accommodate entire soup in the end).
  6. Place remaining lentils in blender with another couple scoops coconut milk mixture and blend until smooth, transferring to same pot on stove.
  7. When roasted veggies are ready, carefully transfer to blender along with remaining coconut milk mixture and blitz until smooth -- add to pot on stove.
  8. Mix soup ingredients together and heat as required -- if consistency is thicker than desired, simply add a touch of water. Adjust seasonings to taste and serve with fresh herbs and/or nuts seeds, a dollop of yogurt/cream or as you wish!
  9. The color and flavor intensity of this soup deepens with time. Stores and freezes well.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2020/04/roasted-red-lentil-curry-soup.html