Victoria’s Quick Coconut Curry Lentil Soup Recipe

This quick coconut curry lentil soup makes a satisfying 30-minute meal. Made with red and green lentils.

 

Cold days are soup days

After a good rain, the little brook through our yard becomes a rushing stream. It was always great fun for our kids when they were little. They could race plastic boats down to the woods and from time to time long lost balls and other floating toys would emerge from the neighbourhood drainage pipe into the stream.

November rain has kept the stream high, and the damp, chilly weather has us craving soup, especially this speedy coconut curry lentil soup.

Red and green lentils add nice texture

This quick coconut curry lentil soup is easy, satisfying and gets terrific texture from coconut milk and red and green lentils. The red lentils thicken the soup and the green lentils keep it from being too brothy.

The recipe came from my nephew Bob and his girlfriend Victoria so in our house we call it Victoria’s Lentil Soup. One Christmas they packaged up the ingredients in large mason jars and gave it as gifts, along with the recipe. Instructions for the gift version are below.

Coconut milk makes a delicious addition to soups. Try my recipe for Creamy Squash + Red Pepper Lentil Soup

Lentil Soup in a Jar (gift version)

Combine ingredients in a mason jar and fasten the recipe to the lid.

Ingredients:

• 2/3 cup dried red lentils
• 2/3 cup dried green lentils
• 1 Tbsp. curry powder
• 1 Tbsp. dried chopped onions
• 1 Tbsp. dried minced garlic
• 2 vegetable bouillon cubes
• 1 chili pepper or a pinch of red pepper flakes

Instructions:  Combine jar ingredients in a large pot with four cups of water. Bring to a simmer and cook until lentils are tender. Add one can of coconut milk,, stir to combine and serve. (Don’t let it come to a boil with the coconut milk.)