These pictures might not make you want to make it immediately. I know food pictures taken when it’s dark, raining, and storming outside don’t make for the best lighting. What can I say though? I loved this soup and I had to share it. Perhaps with the time change this Sunday, I’ll be able to take some better photos when I make dinner.
I originally made this soup back in January, but I wasn’t able to snap any photos that night, so lucky for you, I made it again and took the time to snap some photos. It’s really nice that I’m thoughtful like that, right?
Let’s see, what can I say about this soup? How about that it’s really easy to make. It takes a little bit of time to get going, but what I do and I’ve said before is that I get the soup started, and while the lentils simmer until their finished is get a workout in. You’ve got a solid 45 minutes to go on a walk, get on the treadmill, or my recent favorite is to fit in a Tone It Up work out. Or use this time to get some chores done around the house. Empty the dishwasher (yuck) or start some laundry (also yuck). If I were to be honest, I’d really like to just open a bottle of wine and have myself a glass in some peace and quiet, but that goes against my not drinking during the week — damn!
The flavor in this soup is so good, too! Especially for being vegetarian. The curry flavor is definitely prominent but it’s not overbearing. I think if you let the tomato paste really cook into the onions and carrots it helps develop the flavors, then you add that creamy coconut milk and it just turns into a curry heaven. I love the use of lentils in this. Mostly just because I love how cheap lentils are and how good they are for you. This soup definitely has plenty of protein between the lentils and garbanzo beans. If you have some extra fresh spinach on hand, that would also be a healthy and tasty addition.
Curry Chickpea Lentil Soup
1 tablespoon coconut oil
1 onion, diced
2 carrots, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 tablespoons tomato paste
5 cups chicken or vegetable broth
1 (14.5 oz) can light coconut milk
1 cup green or brown lentils, rinsed
2 (15 oz) cans garbanzo beans, drained and rinsed
Recommended Garnishments: sour cream, chopped cilantro, and lime slices
1. In a large pot or Dutch oven over medium heat add coconut or preferred oil. Add onions and carrots to the pot and saute for 3-5 minutes or until soft. Stir in garlic, ginger, curry powder, red pepper flakes, and salt. Add tomato paste to the pot and mix it in completely. The bottom of the pot should get a little brown.
2. Pour broth and coconut milk into pot and bring to a boil. Once it comes to a boil reduce heat to a simmer. Add in lentils and place lid on pot and let simmer for about 45 minutes. Add garbanzo beans to the pot and stir. Check to make sure lentils are soft. Turn off heat and serve with garnishments of sour cream and cilantro.