A new year and some new plans for me and what food I’m going to make!
My intention for this year is to try some new-to-me ingredients, make some food from different countries than usual and to finally try making some recipes that I’ve had my eye on for a while. This soup is one of those recipes that I’ve been thinking about making for quite a while… ever since I read about it nearly seven years ago.
Eating lentils could bring you luck in the form of money (if you believe in that sort of thing). Why do people think this will happen? Because lentils are shaped like coins. Cookies are also sometimes shaped like coins but you never hear about them bringing luck. I think there is something wrong with that.
Here’s what happens.
Start with onions.
Add the onions to the oil.
While the onions are cooking, continue chopping.
Still have time to get the apricots…
…and chop them.
Just enough time left to chop the tomato…
…and to measure the lentils.
Onions are golden. Add the garlic and ginger to the pot.
After a couple of minutes of cooking, add the curry powder.
After a minute of cooking and stirring.
Time to add the water,
and the lentils.
The apricots and tomato can get into the pot too.
Bring all that to a boil, reduce the heat to simmer and cook for 30 minutes.
After some quality time with an immersion blender, this is a silky-smooth liquid.
Add the coconut milk.
Curried Red Lentil and Apricot Soup, served with a dollop of yogurt.
I am very glad I gave this soup a whirl. It is delicious!
From the Toronto Star Cookbook published in 2013, a great compilation of recipes from the newspaper.
Curried Red Lentil and Apricot Soup
2 tbsp (30 mL) vegetable oil
2 onions, chopped
1/4 cup (60 mL) finely chopped garlic
1/4 cup (60 mL) finely chopped, peeled ginger
2 Tbsp (30 mL) mild curry powder
1 plum tomato, cored, chopped
1 cup (250 mL) diced dried apricots
2 cups (500 mL) red lentils, rinsed
8 cups (2 L) water
3/4 cup (185 mL) coconut milk
Salt + ground black pepper to taste
In large pot, heat oil over medium. Add onions. Cook, stirring, until lightly golden, 10 minutes. Reduce heat to medium-low. Add garlic and ginger. Cook, stirring, 2 minutes. Add curry powder; cook 1 minute. Add tomato, apricots, lentils and water. Raise heat to high. When mixture starts boiling, reduce to simmer. Cook, stirring occasionally, until apricots are very soft, 30 minutes. Using handheld immersion blender or in food processor, purée soup. Return soup to pot over low heat. Stir in coconut milk. Season with salt and pepper.
Ladle soup into warmed bowls. Garnish with dollop of yogurt and sprinkle of cilantro.
Makes 6 to 8 servings.