Red Lentil Coconut Curry Soup

As the leaves turn glorious shades of red and yellow, boots emerge from closet hibernation, and vast varieties of squash grace farmers markets and stores, we recognize that the beautiful fall season is upon us. How I welcome the change of seasons we are blessed to enjoy! Concur?

Ironically the arrival of the first day of fall stirred in me a desire to make a large pot of Red Lentil Coconut Curry and whole wheat sourdough bread. Unfortunately the homemade sourdough craving could not be satisfied on a whim, but I began a starter and look forward to fresh, tangy, soft, warm deliciousness in approximately one week.

Inspired by my recent working experience at Julia's Kitchen, this soup is a staple in high demand at this gluten-free, vegan, organic café in Boulder. If you appreciate organic, seasonal, unrefined ingredients, then you need to check out this quaint little spot. Julia goes the extra mile as she sprouts her grains and legumes.

Additionally, my parents declared this to be the best soup they have ever eaten, and it was a star success at a recent cooking class I taught.

Enough said? You must add this into your fall soup repertoire.  

1/4 cup coconut oil

1 medium onion, small dice

5 garlic cloves

1/2 cup water

1 Tbs curry powder

2 cups red lentils, soaked overnight

4 carrots, medium dice

4 celery stalks, medium dice

1/2 cauliflower, roughly chopped

6 oz. tomato paste

7 oz. package creamed coconut

1 Tbs salt

juice of 2 lemons or limes

1/2 cup cilantro, roughly chopped

In a large soup pot, heat coconut oil over medium heat. Add onion and sauté for several minutes until soft and translucent. 

In a blender, purée garlic with 1/2 cup water. Add mixture to onion along with curry powder. Savory Spice Shop in Boulder (there are also two locations in Denver) is forever my top store to purchase spices. They have many varieties of curry blends, the Madras is my choice for this soup- a blend of coriander, cumin, black pepper, yellow mustard, turmeric, ginger and curry leaves. 

Strain and rinse lentils. If you forget to soak them, or urgently get a yearning for this soup with no time to soak, it will be ok...soaking is preferable for ease of digestion. Add to soup with 10 cups water. I love that this soup achieves a rich, complex flavor profile, all without using stock. Sooo nice when you are looking for a quick dinner option. Cover and simmer on medium low for 20 minutes.

Add carrots, celery, cauliflower, tomato paste, creamed coconut and salt. 

Enter one of my favorite unique ingredients. Creamed coconut.

At about $2.69 per box (the same price as a can of coconut milk), this little product adds a deep flavor element, typically achieved by adding a fat. Don't be fooled. Coconut is a medium-chain fatty acid which your body burns as energy, actually helping to increase your metabolism. Creamed coconut is also delicious stirred into hot cereal.

Simmer your lovely concoction for an additional 20 minutes until vegetables are soft and lentils have broken into a coarse puree. If you would like to increase the nutrient content, add thinly sliced kale or spinach at this point and cook just until wilted. 

Finish with lemon or lime juice and cilantro. Adjust salt, curry & citrus to your taste preference.

This recipe makes approximately 14 cups and will freeze well, if you don't consume it all! 

Now all you need is a cool, cloudy day and about one hour of time. Welcome to fall!