there is something to be said for lentils.
the first time i recall being served lentil soup was during what i can now look back on fondly as my uncle al’s ‘bulk food in ice cream buckets’ phase. this quite literally refers to the sheer proportion of dried legumes al was into at the time, as these were something like twelve litre buckets. in retrospect, the soup was probably delicious- green or brown lentils in a vegetable broth, spiced with the warm flavour of curry. at the time, however, my sister and i couldn’t wrap our heads around the appeal of a meal that looked like regurgitated mud, let alone give our uncle the satisfaction of watching us enjoy his soup. for years, the slightest suggestion of serving a version of al’s soup for dinner -dad loved it so much he went on a lentil kick of his own shortly after his brother- triggered the same kind of panic that brussel’s sprouts once did (though bacon eventually cured that problem).
but i’ve come around. waking up this afternoon nursing a hangover from last night’s festivities, all i could think of was filling up on something warm and comforting. this soup hit the spot.
(adapted from a recipe from 101cookbooks.com)
1.5 cups dried red lentils
4 cups water
2 tablespoons tomato paste
60mL coconut milk
half a small onion
2 tablespoons chopped ginger
one tablespoon curry powder
olive oil for pan
salt to taste
1. put lentils and water to boil, turn down and simmer for half an hour.
2. dice onion, fry with ginger in olive oil. add curry powder.
3. once lentils are cooked through, stir in coconut milk, tomato paste. add onion and ginger mixture.
4. add more coconut milk or water until you reach the desired consistency, salt to taste. i threw on crushed chilies as well.
serve over rice.