I’ve been making this soup a lot lately while trying to get used to the cold weather: it uses ingredients I usually have on hand, so I don’t have to go out into the rain to get groceries, and it requires very little chopping and preparing so I can just get everything into the pot and go hide under a blanket near the heater while it cooks. The recipe is pretty budget-friendly (I sometimes leave out the coconut milk, though if you have it definitely put it in!) and you can add extra vegetables if you like. I’ve made it with cauliflower, chickpeas, kale, potatoes—but the basic version is still my favourite.
This is a slightly modified version of a recipe from my Mum’s recipe binder (she also makes it a lot). The original is on a magazine clipping with no other information so unfortunately I can’t tell you who wrote it. Whoever came up with it: thank you! :)
Curry soup with lentils and rice
1 tablespoon olive oil
2 onions, halved and thinly sliced
3 cloves garlic, minced
1 or 2 red chillies, thinly sliced
2 tablespoons curry powder
1 1/2 litres (about 6 cups) vegetable stock
150 grams (3/4 cup) brown rice
150 grams (3/4 cup) red lentils
200 ml (3/4 cup) coconut milk
toasted sliced almonds and fresh coriander/cilantro (optional)
1. Heat the olive oil in a pot over medium heat. Add the onions and garlic and sauté them until they’re translucent (about ten minutes).
2. Stir the red chilli and the curry powder into the onions and sauté for another minute. Add the vegetable stock and the rice. Rinse the red lentils in a sieve under cold water and add them to the pot as well. Cover the pot and turn the heat up to high until the stock comes to the boil, then turn down the heat and let the soup simmer until the rice is cooked and the lentils have fallen apart (about 40 minutes).
3. Mix the coconut milk into the soup and serve it with fresh coriander, almonds and/or bread.