Happy Monday! Happy MLK Day! And Happy Inaugural! We hope everyone enjoys the long weekend (for those who have it). Meanwhile, we always enjoy long weekends as an excuse to cook and visit with friends. Saturday we had a lovely evening with friends and Sunday we got to cook this soup, and we are glad we did. We wanted to play with red lentils for some time and after enjoying this soup, we only wish that we had done it sooner.
We are big fans of lentils, but usually cook with the brown / green French lentils and in more Mediterranean-influenced dishes. But lentils are also a staple of south Asian cuisine, so we bought some red lentils and pulled out this soup recipe with red lentils with a strong dose of curry and ginger. The soup is a real winner, combining earthy flavor from the lentils, the warm and cool notes of the ginger, sweet coconut milk and the deep spice of the curry. Add a little dried fruit and/or nuts and you have a complete, and very satisfying, meal. So good, both our boys liked it the first time out.
The recipe comes from Martha Stewart, but we do add some extra flavor and simplify the process somewhat. Making the soup is as easy as dicing ginger and aromatics, softening them with the curry, adding the lentils and simmering with water and coconut milk. But there is one caveat, you do need to blend this soup. You can use an immersion blender if you have one (this is the easy way), or ladling the soup into a blender, but you must purée the soup. The issue is the use of fresh ginger. It adds flavor, but the fibrous chucks of ginger are very unappealing if you take a bite of one. Puree the soup. It is a bit of a fuss, but very much worth it.