Curried Coconut Lentil Soup

It's soup weather.

Translation: it's cold and rainy and December, so all you want to eat is something warm and comforting!

This is the kind of weather that makes it tough to get out of bed (especially if you attended KROQ's Almost Acoustic Xmas last night). And unfortunately, it's raining on my farmers market parade. I will probably hit Whole Foods later in the day instead.

The Adorable Monster has the right idea—he's snoozing on the sofa, curled up into a tight bundle of fluffiness.

So I thought I'd write up this recipe that I made the other week for today. It's a Curried Coconut Lentil Soup. Even though this soup is vegan, the curry seasonings, fresh ginger, and coconut milk imbue it with a rich, creamy flavor. I also added quinoa (extra protein and fiber) to the mix.

This soup is sure to spice up any dreary winter day.

Curried Coconut Lentil Soup
Serves 6-8 people
Cooking time: about 50 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 1 cup red split lentils
• 1 cup yellow split peas
• 1/2 cup quinoa
• about 7 cups of filtered water
• 1 medium carrot, peeled and chopped
• 1 medium onion, peeled and chopped
• 1 bell pepper, seeded and chopped
• 2 garlic cloves, peeled and minced
• 2 tablespoons fresh ginger, peeled and minced
• 2 tablespoons curry powder
• 2 tablespoons coconut oil or extra virgin olive oil
• 1 can (14 oz.) light coconut milk
• 1 bay leaf
• fresh chopped cilantro for garnishing
• salt and freshly ground pepper

Directions

1. In a large pot, heat the oil over medium heat. Add the onion, carrot, and bell pepper and saute until beginning to soften (about 5 minutes). Add the garlic, ginger, and curry powder and stir to combine. Cook for one or two more minutes.
2. Rinse the lentils and split peas until the water is no longer murky. Add the lentils, split peas, quinoa, and bay leaf to the pot. Cover with water and bring to boil. Reduce heat to a simmer, cover, and cook for about 30 minutes, or until the split peas are soft.
3. Stir in the coconut milk and bring to a simmer. Cook uncovered for about 20 minutes or so, allowing the soup to thicken to desired consistency. If it becomes too thick, then more water can be added (though I like this soup nice and thick).
4. Season to taste with salt and freshly ground pepper. To serve, ladle the soup into bowls and top with the chopped cilantro. Enjoy!

Curried Lentils with Sweet Potatoes & Kale

Curried Lentils with Sweet Potatoes & Kale

My husband is in Las Vegas for his fantasy football draft (but given how seriously he takes it, I don't think it's much of a fantasy for him).

Consequently, I have a very quiet Saturday planned. I woke and drank a pot of green tea. Then, I prepared and ate my simple, yet perfect breakfast (one egg, one slice of Ezekial toast, sauteed baby bok choy with low sodium tamari and sesame seeds, raspberries). I also did yoga on my porch while the sky thundered and rained a little bit (the first rain we've had in as long as I can remember).

I'll spend the rest of the day doing a little work, writing my recipe column for Patch, and organizing my office. And perhaps I'll come closer to finishing A Dance with Dragons (I've been reading this series for the better part of the last five months, but it's drawing to a close soon). And I'm addicted to Salon's Life Stories, and am reading through the entire archive (I love personal essays).

I also decided to make one of my favorite recipes for dinner tonight: Curried Lentils with Sweet Potatoes & Kale. I threw all of the ingredients into my slow-cooker instead of cooking them conventionally.

I'll let them simmer and stew away all day, and then eat them over brown rice. And perhaps with a side of garlic naan as a special treat (from the freezer section at Trader Joe's). This will be a comforting, healthy dinner.

I love the hearty, earthy combination of lentils, sweet potatoes, and kale.

I also love using my slow-cooker because at the end of the day, it feels like somebody has cooked dinner for me, something that never ever happens in my house...

To a lovely weekend for us all, filled with joy, comfort, and most of all, good food!

Update: I ended up meeting friends last minute at Son of a Gun for delicious cocktails and dinner. But this dish made a fabulous lunch the next day!

Meatless Monday: Lentil and Sweet Potato Dal with Forbidden Rice

Lentil and Sweet Potato Dal

Divas, the holiday rush is upon us!

Kuzak and I are off to Floyd, Virginia this week to visit my parents, The Wine Lover and The Original Diva. I'm looking forward to being back on home turf, cooking and feasting with my family.

Before I sneak off, I wanted to share a great Meatless Monday recipe for Lentil and Sweet Potato Dal with Forbidden Rice. This healthy, tasty recipe is the perfect winter comfort food -- sweet and spicy, full of protein and fiber, in short, delicious! I also sneaked some kale in for a healthy treat.