A gorgeous soup to enjoy in the cooler months! This soup is a staple in our home with endless variations to keep things interesting. You can switch up the vegetables and try other spices. This one uses warm spices with Indian influences, but I also have one here on the blog that uses curry and another that uses smoked paprika.
The red lentils really thicken up the soup and make it quite hardy, adding rice or a grain as a finish is really not necessary, but I had some left over quinoa so I used it as an after thought. Sometimes I’ll finish it off with roasted vegetables, such as cauliflower or carrots if I haven’t used them in the soup. But honestly, this soup is great on it’s own and quite filling.
Thanks to Flatbrook Gardens for the gift of vegetables which I used in this soup!
Notes: as the red lentils cook the soup becomes thick and more flavorful. The tomatoes I use, whether canned or fresh get crushed in a blender before adding to the soup. maple syrup rounds out the acidity from the tomatoes if you don’t have syrup a little brown sugar 1 Tbsp
- 1 medium onion chopped
- ¼ tsp red pepper flakes
- 2-3 clove garlic minced
- 2 heaping Tbsp fresh ginger minced
- 3 medium carrots sliced into rounds
- ½ a medium eggplant cubed
- ¾ cup red lentils rinsed
- 1 can full fat coconut milk
- 1 tsp cardamom powder
- ½ tsp clove powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 14 oz fire roasted tomatoes or tomatoes in their juice, or fresh tomatoes crushed in blender
- 2 cups veggie broth
- 1 Tbsp pure maple syrup
- Season generously with sea salt
- Sauté the onion with the cracked red pepper and large pinch of sea salt on medium heat for 3-4 minutes, add the ginger and garlic and stir one minute. Add the carrots and eggplant along with the cardamom, clove, turmeric, coriander, and stir to combine, about a minute. Add in the red lentils and stir in the coconut milk followed by the tomatoes, then the veggie broth. Add the maple syrup, bring to a boil then simmer on low heat covered until carrot and red lentil is tender about 15-20 minutes. Taste for doneness and add more salt to taste.
- Serve in a bowl and top with fresh herbs such as mint and cilantro