As the air turns cool and the leaves transition to vibrant hues, it signals the arrival of autumn, beckoning the creation of a variety of comforting soups. I’ve always had a soft spot for soup, relishing it year-round. Even on a summer getaway in Barcelona, amidst the sweltering heat, my standout culinary delight was a refreshing tomato and garlic cold soup from a local tapas spot.
Back in the UK, lentil soup holds a special place, and the reasons are clear. This wholesome dish typically demands just a handful of simple ingredients that you chop, simmer, blend, and serve.
Yet, after preparing numerous batches of lentil soup over time, it can start to feel monotonous without some variation.
I’ve recently upgraded my recipe by incorporating a common pantry staple – curry paste. While some may consider this a shortcut ingredient, I find it to be a game-changer, swiftly imparting a burst of flavor to various dishes, including soup.
This autumn, I’ve whipped up this recipe multiple times and don’t plan on stopping anytime soon. It’s highly adaptable, and although I used shallots, carrots, potatoes, and leeks in mine, you can easily swap them out with onions, celery, or sweet potatoes for equally delightful results.
Here’s a simple guide to making this at home:
**Ingredients (serves four)**
**Method:**
Commence by heating a tablespoon of olive oil in a large pan. Add the shallots and sauté until fragrant.
Next, mix in your preferred curry paste – I opted for tikka masala as a nod to my Scottish roots. Cook it with the shallots until aromatic.
Add the remaining chopped vegetables and lentils, ensuring they are rinsed thoroughly. Stir well and pour in the vegetable or chicken stock.
For a thicker consistency, use a liter of stock, but adjust to your preference. You can also sprinkle in additional spices like garam masala, turmeric, and chili flakes for extra flavor.
Season lightly with salt, considering the saltiness of the curry paste.
Bring the mixture to a boil, then simmer with the lid on for 30-40 minutes, stirring occasionally and adding more stock if needed.
Serve chunky or blend for a smoother texture. Garnish with cream, coriander, or olive oil, and enjoy with buttered bread.
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