Gosh, I really love Pinterest. I really want to say I unapologetically love Pinterest but I guess I feel maybe a little ashamed that I’m so into it.
But hey … better to pin Pure Deliciousness rather than eat it, right? At least, calorie-wise??
Awhile back I pinned this gorgeous image of Red Lentil Coconut Soup from a wonderful blog called Scaling Back. I love the soup pot. I love the bowls. I love the lentils scattered about. Wonderful photo, and the soup? Yum.
My photo? A little less awesome in almost every sense. But this wonderful soup, which I adapted for my beloved Crock Pot, was making the very quick transition from Crock Pot to table to our bellies, with only a second or two in between to actually snap a picture.
This vegetarian soup is so, so good. With lentils, chickpeas, carrots, and coconut milk, it’s hearty without being heavy. My photo is a bit bland compared to my inspiration, but the soup? Oh, it is not. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top …
Okay, that settles it. I’m making this soup again for dinner tonight.
- 2 tablespoons butter
- 1 medium yellow onion, diced (about 1½ cups diced)
- ¾ cup diced carrots
- 2 teaspoons minced garlic
- 1 tablespoon curry powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 cup dried red lentils, rinsed
- 2 15.5-ounce cans chickpeas, drained
- 1 14-ounce can light coconut milk
- Fresh cilantro and lime wedges for serving
- In a medium saute pan over medium-low heat, melt the butter.
- Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
- Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
- Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
- Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
- Cook on low for about 8 hours.
- Taste and add additional salt if necessary.
- Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.