This soup is wonderfully easy and healthy.  It also has the benefit of amazing flavor from the ginger and curry.  I topped the soup off with a bit of roasted cauliflower and black sesame gomasio, mostly because I had some in the fridge and it end d up being perfect with the soup. Sometimes a little experimentation yields a great surprise. The lentils are a wonderful staple product as they have a cooking time of about 20 minutes and do not require any prior soaking. They are also packed with protein and delicious!

Serves 4 hearty bowls of soup


  • 1 1/2 cups red lentils
  • 1 medium onion, rough chop
  • 1 red bell pepper, seeded and rough chop
  • 1 1/2 inch ginger root, peeled and thinly sliced
  • 2 cloves smashed garlic
  • 2 tablespoons ghee, or unsalted butter
  • 4 cups vegetable stock
  • 1 tablespoon Penzeys new curry (or favorite curry)
  • 2 teaspoons smoked paprika
  • kosher salt and pepper
  • 1 cup unsweetened coconut milk, plus more for garnish
  • 1-2 tablespoons fresh squeezed lime
  • cilantro for garnish, optional
  • roasted cauliflower, for garnish
  • black sesame gomasio, for garnish


In a 5 qt stock pot or enamel bottom pot, heat ghee or butter on medium heat.  Add onions, ginger, garlic and red pepper to pot and stir frequently until vegetables are fragrant and wilting and releasing their juices (about 5 minutes). Season with salt and pepper.  Add lentils, curry and smoked paprika to pot followed by vegetable stock.  Bring the vegetables and stock to a boil, cover pot and reduce heat to simmer.  Simmer for about 25 minutes until vegetables are quite tender.  Transfer soup to blender or food processor and purée until very smooth.  Transfer back to pot and stir in coconut milk (make sure can contents are well mixed).  Adjust seasonings to taste and add lime juice just before serving.  Ladle soup in bowls.  Top with some roasted cauliflower, gomasio and cilantro and an extra dollop of coconut milk if using.  Serve immediately and enjoy!