As we move beyond January, the chilly weather persists, making it the perfect time to embrace soup season. Among the many varieties, lentil soup stands out as a popular and comforting choice for home cooks. Typically made with basic ingredients like vegetables and stock, it's a simple dish that can sometimes feel repetitive. However, a clever tweak using a common cupboard staple can transform it into a culinary delight.
The Secret Ingredient: Curry Paste
After years of preparing lentil soup, I've found that adding curry paste is the ultimate game-changer. This affordable ingredient, available in every supermarket, instantly boosts the flavour profile, taking your soup to the next level. While some might view it as a shortcut, it's a brilliant way to infuse depth and warmth into the dish, as highlighted in various cooking reports.
Versatility in Preparation
The beauty of this recipe lies in its adaptability. You can use a variety of vegetables such as shallots, carrots, potatoes, leeks, onions, celery, or sweet potatoes, allowing for personalisation based on what you have on hand. This flexibility ensures that the soup remains exciting and never boring, even after multiple batches.
How to Make Curried Lentil Soup
Here is a step-by-step guide to recreating this enhanced lentil soup in your own kitchen, perfect for serving four people.
Ingredients
- Two shallots, finely diced
- Two carrots, finely diced
- One leek, washed and thinly sliced
- Three to four medium potatoes, peeled and cut into chunks
- 175g red lentils, washed until water runs clear
- 1L vegetable or chicken stock (add 500ml more if preferred)
- Two tablespoons of curry paste (any type, such as tikka masala)
- Optional spices: one teaspoon each of turmeric, garam masala, and chilli flakes
- Pinch of salt and pepper
- Optional toppings: chopped coriander, cream, or olive oil
Method
- Heat a tablespoon of olive oil in a large saucepan over medium heat.
- Add the diced shallots and cook for a few minutes until they become aromatic.
- Stir in the curry paste, mixing well with the shallots until everything is bubbling nicely.
- Add the remaining chopped vegetables and rinsed lentils, giving everything a good stir.
- Pour in the vegetable or chicken stock, and if using, incorporate optional spices like turmeric, garam masala, and chilli flakes. Be cautious with salt, as the curry paste already contains plenty.
- Bring the mixture to a boil, then reduce to a gentle simmer. Cover with a lid and let it bubble away for 30 to 40 minutes, stirring occasionally and adding more stock if needed.
- For a chunky texture, serve immediately. For a smoother consistency, transfer the soup to a blender and process until completely smooth.
- Ladle into bowls, garnish with optional toppings like cream, fresh coriander, or a drizzle of olive oil, and enjoy with buttered bread for dipping.
This recipe not only delivers a hearty and warming meal but also offers health benefits, such as the anti-inflammatory properties of turmeric. Whether you're looking to spice up your routine or impress guests, this curried lentil soup is a surefire way to make the most of soup season.
