The many Indian restaurants on Rue Jean-Talon and Boulevard de l’Acadie in Montreal are brimming with the most delectable stews and soups. For this soup, we combined some of our favourite inspirations from places like Bombay Mahal Express, Pushap, Atma, Chand Palace, Malhi Sweets and Le 409. Some people may have had lacklustre experiences with lentil soup before, but this one has so many vibrant pops of flavour – between the ginger, spicy cayenne, lime juice and tomatoes – that it will brighten your palate even on the dreariest of days. And it’s vegan, to boot. – Rebecca and Mandy Wolfe
Curried Lentil Soup
Ingredients
- 3 tbsp coconut oil
- 1 onion diced
- 2 cloves garlic minced
- 3 tbsp minced ginger
- 1 tbsp ground cumin
- pinch cayenne
- pinch salt and freshly ground black pepper
- 1½ cups dried green lentils
- 1 L sodium-reduced vegetable broth
- 398 mL can crushed tomatoes
- 1 tbsp maple syrup
- 1 tbsp lime juice approx
- cilantro for garnish
Instructions
- In large Dutch oven, melt coconut oil over medium-low heat. Add onion, garlic and ginger, and cook, stirring occasionally, until onion softens and becomes translucent, about 5 minutes. Add cumin and cayenne, and season lightly with salt and pepper; cook, stirring frequently, until spices are fragrant, about 2 minutes.
- Add lentils and broth; bring to boil. Reduce heat and simmer, covered, until lentils are tender but not mushy, about 25 to 30 minutes.
- Stir in crushed tomatoes, maple syrup and lime juice. Check seasoning and adjust with salt, pepper and more lime juice. Garnish with cilantro before serving.
Notes
This soup can be kept in an airtight container in the fridge for up to seven days or in the freezer for up to six months.
