This family favorite British-Indian fusion soup is filled with fragrant curry spices, creamy red lentils, sweet apples, carrots, and rice. It is so satisfying as colder temperatures bring us indoors! I recommend that you double the recipe so you have leftovers to freeze. Serves 6.
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon coriander seeds
1 cup onion, diced
¾ cup of carrot, diced
½ cup celery, diced
3-4 cloves garlic, minced
1 inch ginger root, minced
1 apple, peeled and diced
2 small tomatoes, diced
4 cups water or vegetable stock
1 teaspoon curry powder
¼ teaspoon red chili powder
½ teaspoon black pepper
1 cup red lentils
½ cup light coconut milk (optional)
1½ cup basmati rice, cooked
1 cup water
1 tablespoon lemon juice
½ teaspoon salt-free seasoning
¼ cup cilantro, chopped
¼ cup scallions, chopped
- Place the mustard, cumin, and coriander seeds in a sauté pan. Toast the seeds for 2-3 minutes or until they start to become fragrant. Transfer to a pestle and mortar. Process until fine.
- Add the onion to a soup pot and sauté for 4-5 minutes using a splash of water if the onions start to stick to the pot.
- Add the carrot, celery, garlic, ginger root, and apple to the pot. Sauté for 2-3 minutes.
- Add the tomatoes, vegetable stock, curry powder, chili powder, pepper, red lentils, and the toasted spices from step 1. Bring the pot to a boil, then lower temperature to a simmer. Cover and cook for 15 minutes.
- Add the coconut milk (if using – no need to replace if not), cooked rice, water, lemon juice, and seasoning. Simmer for 3-4 minutes. Adjust the seasoning. Serve with a garnish of cilantro and scallions.
NOTE: For a smoother, creamier soup, you can blend half of it and then return it to the pot. You can also use an immersion blender to blend some of the soup.
Elspeth Feldman, Director of Culinary Arts at Vegan News Daily, is also known as “The Speedy Vegan.” She is an author, educator, and cooking instructor with a dynamic global following dedicated to her online and broadcast work, focusing on a whole-food, plant-based approach to everyday and special-occasion meals that are, in her words, “delicious, nutritious, fresh, and fast.” Her cooking classes are available on her blog, TheSpeedyVegan.com, and her cooking videos are on the Vegan News Daily YouTube channel. She was born and raised on a dairy farm in Zimbabwe and has traveled extensively, having lived in England, Greece, and Australia before settling down in the Mid-Atlantic region of the U.S. with her husband of 31 years, Paul. In her cooking, she brings a distinctively global context to her creations and loves to turn classic meat-based meals into fabulous, whole-food, plant-based vegan creations that are prepared without sugar, salt, or oil. Follow her on Instagram @TheSpeedyVegan.