Warming Red Lentil Soup
This soup is an essential part of the story of Laine. One could say that Laine was born while stirring a big pot of steaming hot red lentil soup. It was at a stove in a wooden cabin in the Finnish woods one autumn evening in 2015 when the two of us first got the idea to work together, to publish something. Laine wasn’t born that evening but the seed was definitely planted. If only we knew what the future had in store for us.
We make this cosy and warming soup on a regular basis. As the soup is easy and quick to make, it makes the perfect weekday meal or one to enjoy at a larger get-together. Especially on weekends we often make some bread or soft rolls to enjoy with the soup.
I hope many of you will give this recipe a try, possibly give it your own twist and make it your own weeknight staple.
Red Lentil Soup
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, thinly sliced
1 tbsp red curry paste
1 tin (400 g) crushed tomatoes
5 dl (2 cups) vegetable broth
1 ½ dl (⅔ cup) dried red lentils, picked over and rinsed
2 dl (¾ cup) coconut milk
fine sea salt
1. Heat the olive oil in a medium sized pot over medium heat. Add the onion and garlic. Sauté until soft and translucent.
2. Add the curry paste. Fry for a couple of minutes until fragrant, stirring frequently.
3. Add the crushed tomatoes, vegetable broth and lentils. Bring to a boil. Lower heat to low. Cook for about 30 minutes, or until the lentils are tender. Stir every now and then. Add more vegetable broth or water, if necessary.
4. Add the coconut milk. Season to taste. Optionally, blend the soup before serving.