Coconut Curry Lentil Soup

Coconut Curry Lentil Soup - Seriously Soupy

Lentil soup is one of my all-time favorite soup recipes. Despite the thousands of soups I want to create (and hopefully will) sometimes only this classic and comforting bowl of soup will do. After a frigid day at the zoo with my family, I decided to make lentil soup but wanted to vary the recipe a bit. I decided to add coconut milk and some curry for a slight nutty taste. I also added some mint, lime, and ginger to balance out the flavors. Since Mr. Soupy aka My Income Lab is my official taste-tester, he gave me some critic to the recipe. He didn't think the mint was needed since it overpowered the other flavors - so keep that in mind if you choose to use that herb. Overall, this is a very easy soup recipe (for a bean-based soup can) that can be whipped up in less than two hours. Enjoy!

Coconut Curry Lentil Soup
Ingredients:
Serves 4
4-6 cups of water
2 cups of dry lentils
1 yellow onion, cut up 
1 teaspoon of ginger, minced and shredded
2-3 cloves of garlic, minced
1/2 zucchini, cut up
1 rib of celery, cut up
2-3 carrots, cut up 
3-5 bay leaves
Bunch of fresh mint
1/2 lime, cut up
salt
pepper
1/2 teaspoon curry powder
1/2 teaspoon rosemary
1 cup of coconut milk


Directions:
Add water to a pot and let boil on a medium heat. As the water starts to boil, cut up the ginger, onions, and garlic and place them into the pot, along with the bay leaves. mint and rosemary. Cover and lower flame. Let cook for 10 minutes. Add the lentils and let cook for about an hour. Cut up the celery, carrots, zucchini, and add them to the pot, along with the curry powder, salt, pepper, lime and coconut milk. Cover and let cook for another 10-15 minutes. Taste and drizzle with some lime - you may need to add more salt and pepper. 


What is your favorite recipe for lentil soup?


Seriously Soupy Serena

Thai Coconut Curry Chicken Soup

Thai Coconut Curry Chicken Soup - By Dari Litchman

Crafty mama Dari Litchman recently shared this quick and delicious meal-to-table soup that takes less than a 1/2 hour to cook that is a excellent dinner option as well as a delicious comfort food for the colder months ahead. As Dari stated, "Hands down, this one of my all time go-to comfort meals." Quick + delicious = I'm sold and can't wait to try this savory/sour/spicy chicken soup.

Thai Coconut Curry Chicken Soup by Dari Litchman

Ingredients:

2 boxes of chicken broth
1 can of unsweetened coconut milk (you can use lite)
1 tbsp curry powder
1 jalapeno pepper - diced (toss seeds out or add for extra zip)
4 chicken breasts
1 lime
scallions - about 1 cup chopped
cilantro - about 1 cup chopped
2 cups cooked white rice
salt and pepper
squirt of sriracha (hot chili sauce)

Directions:
Cook rice by itself. Add chicken broth and coconut milk to a pot and bring to a boil, add jalapeno and curry powder. Add chicken breasts and cook until done, then take out, chop into chunks and put back into the soup. Put some rice into a bowl, ladle soup on top. Garnish with cilantro, scallions, and a squeeze of lime. Taste with some salt and pepper and for an extra added zip add a squirt of sriracha.

To learn more about Dari, check out her websites www.papismami.etsy.com and www.darilitchman.carbonmade.com.

Do you have a soup that you would like to contribute to Seriously Soupy? Email me at seriouslysoupy@gmail.com for more details!