A Red Lentil Curry Soup Recipe Test
This week I decided to test a vegetarian curry recipe and I soon found the red lentil curry soup recipe. One thing that I need to confess from the outset is that the word “soup” totally passed me by – I more or less stopped at the word “curry” and a quick look at the recipe had me thinking that this was a type of dal recipe.
I bought the ingredients that I needed (the lentils, vegetable stock, carrots and coconut milk) when I was doing my usual Saturday shop. The ingredients needed for this recipe are not hard to find.
Making the Red Lentil Curry Soup
I remembered that the lentils needed to soak for an hour and did the rest of the preparation while the soaking was happening. The rest of the preparation did not take long so I had plenty of time to make myself a lovely gin and tonic to accompany the cooking.
I drained the lentils and started the cooking an hour before the scheduled eating time.
And everything went to plan. There are no tricky steps or processes to trip you up. Yes, this is an extremely easy recipe to follow.
As usual, I started to cook the basmati rice about 15 minutes before it would be needed and it was at this point that I realised that I was making a soup. Why? Because the curry had a lot of liquid – far too much for a curry but just right for a soup. I didn’t have any naan breads or roti handy that could be eaten with the soup so I decided to blunder onwards.
The curry tasting team arrived on time, as usual, but I did not tell them about the soup mix up having decided to surprise them.
Tasting and Rating the Red Lentil Curry Soup
I served up the red lentil curry soup on basmati rice and got a few funny looks from the tasting team. And I told them what had happened. But, underneath it all, they were still going to eat a curry even though it was a lot runnier than expected. And we all like soup.
Even though it was a weird concoction, everyone got stuck into the soup. And, really, this was a great runny dal curry. It may not have been the meal that I anticipated but everyone seemed to enjoy it. We ended up eating a tasty, healthy, curry that was cheap and easy to make.
The curry soup received a taste score of 7.5 out of 10 with a spice/heat level of “Medium”.
And this is a big curry soup so there was leftovers the next day which I had as a cup of soup with some bread to dunk. Lovely.
Make the Red Lentil Curry Soup Again?
You know, I think that I just might make this soup again but in the depths of winter with some roti. This is a lovely dal-like curry that should be a must for vegetarians to try.