Student recipe series (cont’d)
This is the second instalment in my student recipe series, and I can tell you know it’s a good’un. I made it by chance on my second night back at uni after almost 4 weeks at home, and it got me back on the cooking bandwagon to say the least. Not only is this curried carrot and lentil soup delicious and full of flavour, it’s also packed with protein if you’re worried about protein intake on a plant-based diet. Whether you’re taking part in veganuary, are looking for cosy winter warmers or just love soup, this recipe is for you.
Thick or thin?
I don’t know about you, but I like my soup thick. Just like my smoothiebowls, I tend to steer clear from the watery ones in favour of richer, velvety ones. In French, we have a distinction between thick and thin soups. Potage is the term used for thicker ones, whilst soupe is used for the thin variety. So really, this is a Curried Carrot and Red Lentil Potage. Semantics aside, if you prefer your soup slightly thinner in consistency then just add a touch more water.
Thick, creamy, nourishing and delicious, this recipe really has it all. It’s especially comforting at the moment, as the days remain pretty short and the weather is only due to get colder.
- 500 g carrots (about 2 large), grated (no need to peel)
- 100 g red split lentils, soaked in cold water for 30 minutes (no need to drain afterwards, as they should absorb most of the water)
- 1 small red onion, diced
- 500 ml boiled water
- 2 tsp bouillon powder (vegan)
- 1 tsp miso
- 1 tbsp tomato purée
- 2 tsp curry powder (I used one my Grandma bought me from Cambodia!)
- 3 garlic cloves, crushed or chopped finely
- 50 ml almond milk (or other)
- Other spices: paprika, cumin, chilli flakes, salt and pepper – all to taste
- Coconut oil, for frying
Start by soaking your lentils. While they soak, grate the carrots with a box grater. This is the most time-consuming part, but persevere!
Once you’ve grated your carrot, prep the remaining ingredients. Stir the bouillon powder through the freshly boiled water and set aside.
Start by melting a tsp or so of coconut oil over a medium heat, adding in the onion and garlic once hot and frying off for a minute. Then add the curry powder and continue to fry them off for a few more minutes, until the spices are fragrant and the onion is softened.
Now, add in the miso and tomato purée and stir until evenly distributed, before adding the remaining ingredients (except for the almond milk). Mix it all together, then increase the heat and bring to a boil.
Once boiling, reduce the heat and allow to simmer for 15-20 minutes, stirring occasionally, until the lentils are cooked through. Season with anymore spices plus some salt and pepper, then either using a stick blender or a normal one, whizz up the mixture until smooth, gradually incorporating the almond milk. If you want yours thinner, now is the time to add more water or milk.
Pour into your bowls and enjoy. I like to serve mine with a dollop of coconut yoghurt, some chilli flakes and pumpkin seeds, and a few slices of toasted rye bread.
As always, I hope you enjoyed this post. If you give this recipe a go, I’d love to see your creation and opinion, so don’t forget to tag me on Instagram @fruitsandroutes.