Curried Red Lentil Soup with Dried Cherries and Cilantro
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Soup
- Cuisine: Indian
Spicy vegan soup with bold Indian flavors, including curry powder and coconut milk. Fresh cilantro and tart cherries round out this hearty soup. This soup’s flavor depends on your selected curry powder, so choose one you love! Serve with a side of whole wheat naan, if you’d like.
- 1 tablespoon olive oil
- 1 piece (about 2 inches) fresh ginger, peeled and finely chopped
- 6 garlic cloves, finely chopped (about 2 tablespoons)
- 1 large shallot, finely chopped (1/4 cup)
- 2 large carrots, peeled and finely diced (about 1 cup)
- 1 1/4 teaspoon salt
- 2 teaspoons curry powder
- 3/4 cup unsweetened coconut milk (reduced fat or regular), divided
- 5 cups water
- 1 cup dried red lentils, picked over and rinsed
- 1/3 cup coarsely chopped tart dried cherries or cranberries
- 3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish
- Heat oil in a medium Dutch oven or saucepan over medium heat. Add chopped ginger, garlic, shallot and carrots. Sprinkle a dash of the salt over the vegetables and cook until softened, stirring often, about 7 minutes.
- Add curry powder and cook, stirring continuously, until fragrant, about 1 minute. Add the rest of the salt, 1/2 cup of the coconut milk, the water and lentils, and bring to a boil. Reduce heat, cover and simmer until lentils and carrots are tender, about 8 to 10 minutes.
- Pass 2 cups of soup through a fine sieve into a bowl to separate the solids from the liquids. Reserve the solids for later and return the strained liquid to the pot of soup.
- Let the soup cool slightly, then puree the soup in a blender until smooth. You may need to do this in batches as you do not want to fill the blender jar more than halfway. If necessary, reheat soup after blending, then stir in the reserved solids.
- Reserve some cherries for garnish and stir the remaining into the soup, along with the cilantro stems. Ladle soup into 4 bowls and swirl in remaining 1/4 cup coconut milk (1 tablespoon coconut milk per bowl). Garnish with cherries and cilantro leaves. This soup is great with a side of lightly toasted whole wheat naan.
- Recipe lightly adapted from Meatless: More Than 200 of the Very Best Vegetarian Recipes from Martha Stewart Living.
- On using a Blendtec blender for this recipe: my wildside jar was large enough to accommodate all of the soup that I needed to blend. I used the soup preset, which warmed up the soup as it blended it. So convenient!
- The recipe suggested to serve the soup immediately, but I preferred the next day’s reheated leftovers.