When in doubt, my cold weather dinner go-to has always been a big pot of soup. Working from home most days lends itself particularly well to the art of soup-making, as I can have it simmering away on the stove in the afternoon and ready to go by dinnertime. I’ve been making this particular version of lentil soup for years now, and love the spicy addition of garlic, ginger, and chili to help keep the winter colds at bay. I’ve also doctored this soup up with many different toppings throughout the years, so don’t be afraid to get creative with it or use up whatever is in your fridge. Bon appetit!

 

Red Lentil Coconut Curry Soup

 

Ingredients

2 cups red lentils

1 onion, chopped

1 red pepper, chopped

1 jalapeno or serrano chili, finely chopped (amount according to taste)

1 tablespoon fresh ginger, peeled and minced

3 garlic cloves, finely chopped

1 tablespoon olive oil

1 tablespoon curry powder

½ teaspoon cinnamon

⅓ cup tomato paste

7 cups water

1 can coconut milk, unsweetened

1 can chickpeas

1 tablespoon freshly squeezed lime juice

A few handfuls of spinach or kale

Salt and pepper to taste

For serving: cilantro, lime wedges, plain Greek yogurt

 

Method

Heat the tablespoon of olive oil in a dutch oven or large soup pot. Add the onio, red pepper, and jalapeno and cook for 10 minutes until the veggies have softened and start to take on some color. Season with salt and pepper. Add the ginger, garlic, spices, and tomato paste, and continue to cook for 3-4 minutes until mixture becomes fragrant.

Add the water, coconut milk, lentils, and chickpeas and cook uncovered for 20-25 minutes. Add the lime juice and greens, and season with salt and pepper. Serve the soup topped with fresh chopped cilantro and a dollop of plain Greek yogurt, with additional lime wedges on the side.

 

Adapted from 101 Cookbooks