I’ve become soft. That’s what my East Coast family and friends tell me. LA has had an unusally cold and rainy winter and I can’t get warm. By “cold,” I mean below 60 degrees, but above 40 degrees. I know my friends in the midwest have NO sympathy for me. I wouldn’t either. But what to do if you feel cold? Make a warming soup.
I can’t stop making this winner from Bon Appetit and I thought it would be easier for all of us if the recipe had a permanent place on my website. If I didn’t have to recipe-test all the time, I would make this soup more often! It is everything I love: comforting, easy, flavorful, nutritious, inexpensive and makes use of pantry staples. I mean, what more could you ask for? The dominant flavor here is the curry powder, but it’s not overwhelming. My family liked it the way it’s written, I would not have minded a little more or even a little more heat because I really like spicy food. Red lentils have become a regular ingredient around here and they’re easy to find. I love the way they turn into mush when they’re cooked – pure comfort! Plus they have loads of fiber and protein making this an excellent meatless meal or weekend lunch. My son takes leftovers in his thermos with a few whole grain crackers!
Back to warming foods for a minute. If you are trying to stay warm, please do not drink cold drinks, smoothies, and raw foods/salads. These all have a cooling thermal nature and will work against your desire to feel warm. Warm soups and cooked foods, ginger and spices, black pepper and broths are where it’s at. I hope you all have a wonderful President’s Weekend! Check back for my dinner planner which I always post on Friday nights. If you are participating in my online cooking classes, the February class is UP!
Please tag me on Instagram @pamelasalzman #pamelasalzman so I can see all your creations. I love seeing what you are cooking up!!
You can shop the tools I used for this recipe by clicking on the images below:
- 2 tablespoons virgin coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 2½-inch piece ginger, peeled, finely grated
- 1 tablespoon medium curry powder (such as S&B)
- ¼ teaspoon crushed red pepper flakes
- ¾ cup red lentils
- 1 14.5-ounce can crushed tomatoes
- ½ cup finely chopped cilantro, plus leaves with tender stems for serving
- Kosher salt, freshly ground pepper
- 1 13.5-ounce can unsweetened coconut milk, shaken well
- Lime wedges (for serving)
- Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
- Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add lentils and cook, stirring, 1 minute.
- Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan.
- Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.