Snowstorm Preparedness: Curried Lentil, Tomato, and Coconut Soup

Note: a big hats off to Chef Pauline Garza and her team at Drumheller's for hosting Team Fidelitas’ holiday party this year.  This restaurant, found in the Lodge in Columbia Point in Richland, is awesome. However, of the amazing dishes we enjoyed that night, the one that stood out to me most was Chef Pauline’s showstopping Curried Lentil, Tomato and Coconut Soup.  She was kind enough to share the recipe with us, since the whole team wanted more.  I did make some minor adjustments to bring it down to family sized (versus restaurant sized) cooking portions.  This also errs on the side of caution with the ginger because I was serving it to small children but I’d say the more the merrier! Chef Pauline had some chunks in hers that made the dish. 

Thank you, Chef, for sharing!

I’ve never been a huge fan of New Year’s Resolutions. Mostly because I don’t like to fail, and setting something like that for myself is pretty much guaranteed failure. Also, I love the concept of some healthy eating after the holidays but most of my Januarys involve playoff football and a trip to Napa, and that’s just not the time to limit yourself. To those who can…kudos.

So – post Superbowl resolutions tend to be more my thing. Add in this snowstorm we’re experiencing in Seattle, and it make it the perfect time to reshare this tasty, and healthy lentil soup. For those who just can’t say no to wine with dinner (🙋‍♀️), the Optu White Wine is pretty much a perfect pairing. The rich body tampers the heat, while the bright acidity lifts the fresh ginger and cilantro tones. As a bonus, if you didn’t make it to strip the grocery shelves bare, many of these ingredients are things you may have on hand around the house.

Curried Lentil, Tomato, and Coconut Soup

• 2 tbsp Canola oil
• 1 White Onion, finely chopped
• 2 Garlic, finely chopped
• 1 tbsp Ginger, peeled, finely grated
• 1 tbsp Curry Powder
• pinch Crushed Red Pepper Flakes
• 1 c Lentils (red or green)
• 1 - 28 oz Crushed tomatoes, with juice in can
• ½ c Cilantro, finely chopped, plus leaves with stems for garnish
• Kosher Salt
• 2 c Water
• Black Pepper
• 1 – 13.5 oz Unsweetened Coconut Milk
• Lime wedges for serving

• Heat oil in sauce pan over medium heat
• Cook onion, stirring often (about 8-10 min)
• Add garlic, ginger, curry, red pepper flakes (about 2 min)
• Add lentils and cook, stirring often (2 min)
• Add tomatoes, cilantro, and salt
• Add water and season with black pepper
• Add coconut milk to soup
• Bring to a boil, reduce heat and simmer about 20 min
• Ladle in to bowls and garnish with a cilantro sprig and a lime wedge

 I am in no way a chef, food stylist, or photographer. I just like to cook it and eat it. And drink wine with it.  I hope you do to!