"Lentil Curry in a Hurry"- Quick Red Lentil Curry Soup with Coconut Milk Drizzle
The beauty of having a Trader Joe’s, well three TJ’s locations within walking distance to my apartment is that I have access to quick-fix ingredients that can easily be transformed into a hearty meal.
While at TJ’s this week, I grabbed their ready-made mire poix and a bag of their red lentils and figured I’d make something up while I was in the kitchen. After taking a glance around my pantry and fridge, I was able to concoct this flavorful soup!
What You Need:
2 Tbs. Olive Oil
1 1/4 Cup Red Lentils, picked through for stones and rinsed
4 Cups of Mire Poix (mixture of carrots, celery, onion, chopped)
1 Cup Sliced Cherry Tomatoes
5 1/2 Cups Water
1 1/2 Tbs. Red Curry Paste
Salt to taste
Coconut Milk, optional
1. Set a large pot over medium heat, add olive oil. Toss in the mire poix and saute until the onions become translucent. Add a big pinch of salt.
2. Add in the lentils and stir to coat the lentils in the olive oil and vegetable mixture. Pour in the 5 1/2 cups of water and cherry tomatoes. Bring to a boil then reduce to a simmer for 25 minutes.
3. Stir the pot occasionally to help break down the lentils and keep the bottom from sticking. Spoon a little broth into a small bowl with the curry paste, stir and pour curry mixture into the pot. Stir to combine. Taste for seasoning. If the soup seems a little watery, continue to let it simmer until it reduces to your liking.
4. Before serving, add chopped cilantro and a drizzle of coconut milk on top of each serving.