Curried Red Lentil Soup with Carrots, Kale, and Coconut

And my non-negotiables for soup season!

Happy Fall y’all! I’m in full cozy mode right now over at the grans while they galavant in Puglia. I’m quite happy to live on the other side of the fence in the home that has been a constant since birth. Last night, as I was cooking a chicken for our equinox celebration, I had a de-ja vu of sorts, as the smell of a roasting bird in my grandparents kitchen is so familiar, it felt a bit surreal to be creating the experience for myself. I’ve been having a lot of these moments lately as I settle into life back in the small town where I spent my childhood, on the land that holds some of my fondest memories - I’m deeply grateful for the opportunity to return to myself in this way. Healing journey aside, the next three weeks will include caring for three boston terriers and eight hens, an unfathomable amount of baths in my nana’s clawfoot tub, yoga underneath the maple trees, and running my business from the wicker couch on the back porch – not a bad way to ring in a new season! 

As all of you should know, the beginning of the Fall season also marks the official start of soup season, which is perhaps the longest season of them all. I eat soups from Fall through to Spring, and I know some of you keep the party going year-round. Throughout my years of cooking, I have come up with some non-negotiables when making soups; rules that I will abide by despite what the recipe instructs or measures. If you stick to these principles, your soups will depth, and flavour - no more watery blandness in your bowls! 

Rule #1 Don’t be afraid of fat. Fat carries flavour, your tastebuds will be able to tell if you’re being chintzy. My favourites for soup season are: butter, ghee, coconut oil, and olive oil, all of which carry their weight in nutritional benefits as well. Every soup should begin with *at least* two heaping tablespoons of your fat of choice. 

Rule #2 Cook your aromatics first. Preferably in the following order: onion, carrot, celery, leek, and/or shallot go first until they are soft and translucent (no need to get them brown and caramelized in soups), then add your garlic and ginger cooking and stirring until fragrant, then add your spices.

Rule #3 Season each layer. Salt the aromatics heavily, salt the next round of additions (vegetables, beans, lentils, grains, whatever), add a little bit more when the liquid goes in, and season to taste at the end. 

Curried Red Lentil Soup with Carrots, Kale, and Coconut

This soup carried me through last week and it was a joy to consume! I made it on a Thursday when I was cooking for one. I enjoyed a couple bowls, froze a lunch sized  portion to have in the freezer for a rainy day, and then I tucked the dutch oven straight into the fridge. We warmed it up for a quick dinner on Saturday before catching a movie, and I had the last little bit for an easy lunch yesterday in the garden – this is exactly the kind of romance that soup season allows for! This recipe has all of my favorite things: red lentils which cook quickly and provide a healthy dose of protein, fibre, and folate; carrots which add a subtle sweetness along with vitamin A and potassium; leafy green support from kale which I have an endless supply of in the garden; and coconut in the form of both milk and flakes which add texture and richness to satiate and satisfy. This is my soup of the season, and I hope you love it just as much as I do! 

1 yellow onion, diced

2 large or 4 medium carrots, diced

4 cloves garlic, chopped

1 inch ginger, peeled and chopped

5 tsp curry powder

½ tsp cayenne 

1 can coconut milk

1 cup red lentils

1 cup unsweetened coconut flakes or shreds

1 lime 

1 bunch dino kale, destemmed and torn

coconut oil

salt + pepper

In a large stock pot, melt 2 heaping tablespoons of coconut oil over medium heat. Then add your onion and carrots, and season with 1 tsp salt. Cook until the onion is soft and translucent, then add the garlic and ginger, stirring frequently until fragrant. Add in your spices and stirr to coat the vegetables. Add the coconut milk and scrape up any spices that have caught the bottom of the pot, then add the lentils, coconut flakes, 5 cups of water and another teaspoon of salt. Bring to a boil, and reduce to a simmer for about 20-30 minutes until the lentils have become soft and the soup has become thick. Add in the torn kale, stir and cook until the kale has wilted and broken down a little, about 3-5 minutes. Take the soup off of the heat, and add in the zest and juice of a lime. Season to taste and serve.