Lately I have been trying some new recipes. My husband loves curry and anything Indian. I don’t really love it, but I’m trying! I’ve made a few different Indian dishes, and they’ve been pretty successful. I find that when I cook something, I have more appreciation for it and usually end up liking it more. I’m beginning to love the flavors that curry has to offer.
Today, I was experimenting with soup. I made a split pea soup and this curried lentil soup. Both turned out fantastic, but this lentil soup really stood out for its unique flavor. I loved it, and the best part is the drizzle of coconut milk on the top right before serving! This was a hit, and we’ll definitely be making this again.
I made this with ham stock because I had a big ham bone from Thanksgiving calling my name. Ham stock is not always readily available, so feel free to substitute chicken stock or even vegetable stock for a vegetarian soup option.
Prep time: 2-3 hours
Ingredients
- 1/2 lb dry lentils
- 1/2 lb 16 bean soup dry beans
- 4 cups ham stock (depending on how thick you want it)
- 1/2 cup diced green pepper
- 2 tbsp curry
- 1/2 tsp cinnamon
- 1/4 tsp cayenne
- 1 1/2 tsp paprika
- 1/4 tsp onion powder
- 1 tsp ground ginger
- 1/2 tsp tumeric
- 3 tbsp tomato paste
- Salt and pepper to taste
- 1 can coconut milk