It seems that the Creator has turned the heat up under me lately.
I feel like I’ve been joyfully bubbling away—sputtering, bloop-ing and blipp-ing here and there—with a mild, low flame flickering beneath me, rather contently simmering on the stove very slowly making my way toward what would some day be my completion. But now, it seems that the flame has been increased ever-so-slightly, turned up from a 3 to a 4, and I’m feeling the heat a little bit more.
I feel the contents within me beginning to increasingly come alive, as the various “ingredients” and “spices”—life experiences— begin to tumble and move around, and come to the surface and then fall back down again and find their place. In other words, things are coming up for me, and I’m noticing more clearly now than ever that there are various stages of understanding that we all go through—various stages of “cooking”—which mold us and season us into slowly becoming who we are meant to become, if we allow ourselves to be molded.
You see, in this scenario, I’m the soup, the item in process of being prepared to one day be full-flavored and hearty and to be of sustenance to others around me, and God is the cook. And the more I quest to find understanding and the genuine purpose to my existence, the more I come to see that this is the wonderful reality.
The thing is, I’ve always thought that I was the cook.
The Creator has a way of bringing things to light in my life that cannot be ignored, things that perhaps on the outside appear mostly to have to do with others, though upon closer examination, actually have everything to do with me; and I’m noticing that they’re contributing to my shaping, contributing ultimately to who I will become.
I see God as the cook who longs to prepare the most deliciously divine feast, complete with a myriad of various dishes, each with a specific purpose that aids in a healthy and balanced existence. And I’m beginning to think that we are each a part of that very feast, in a way—a dish that is in-process of being prepared so that one day we can be of use and nourishment to another “partaking” in us.
You see, in cooking, there is a whole process that goes into the preparation of a soup; in the early stages, the pot is placed onto the heat, some silky clarified butter is added to aid in things gliding together smoothly, and aromatic vegetables are added to help create some depth of flavor that will continue to come out even as the process continues.
Seasonings like salt, pepper and spices are then also added to create flavor and additional layering; and then more hearty ingredients, such as lentils, come in to round things out and to create the full-bodied soup. The heat under the pot is tinkered with during the process according to what is happening in that pot, until finally, after the perfect amount of cooking time, the finishing touches that mellow things out and tie everything together, like a splash of coconut cream and a vibrant flourish of chopped herbs, are stirred in just prior to the soup being ladled out into bowls.
Different ingredients at different stages, to create a complex, fully balanced and nourishing dish to be enjoyed by those that are hungry for it.
Though I know it’s one of the most (if not the most) difficult things to do, I desperately long to just step aside and let my Creator prepare the “soup”; to begin, season, simmer and finish me, and trust that He knows the perfect ingredients to add at the perfect time, and when to turn up the heat and when to lower it, so that this meal can be prepared according to what is needed in order to then be placed upon the table of life and be nourishing.
The process may be a bit tumultuous, with things simmering more vigorously at certain points during the cooking than at others, and with ingredients being introduced (perhaps) at unexpected times, but well worth the end result.
It all couldn’t be anything apart from exactly what it was intended to be—perfectly balanced, perfectly flavored; and, as is true of all that God touches, painstakingly and lovingly prepared to perfection.
Taste what’s good and pass it on.
Ingrid
Curried Lentil Soup with a touch of Coconut Cream
by Ingrid Beer
Print RecipeYield: Serves 6-8
Ingredients:
• 2 tablespoons ghee (clarified butter), or coconut oil
• 1 onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, pressed through garlic press
• Salt
• 1 ½ teaspoons curry powder
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 1 pound split red lentils (dried)
• 6 cups chicken stock, hot
• ½ (14 ounce) can coconut cream
• 1 tablespoon chopped cilantro leaves
• Naan bread, for dipping
Preparation:
-Place a pot over medium-high heat, and add in the ghee; once hot, add in the onion, carrot and celery, and saute for about 5-6 minutes, until slightly tender.
-Add in the garlic, curry powder, turmeric, cumin, smoked paprika and black pepper, and stir to combine; once aromatic, add in the lentils and stir to blend, followed by the chicken stock.
-Cover the soup and allow it to gently simmer for about 20 minutes, stirring occasionally, or until lentils are tender and soup is slightly thickened.
-Finish the soup by stirring in the coconut cream and the cilantro, and serve with warm naan bread, if desired.
Liz
April 17, 2014 at 7:10 amNice soup. Thank you.
The Cozy Apron
April 17, 2014 at 2:42 pmThanks so much, Liz!
Carol
April 18, 2014 at 9:23 amOh my gosh, I made this soup in the am for lunch , my kitchen was so fragrant , I tried a bowl and…I had to have a bit more, it’s wonderful , thank you so much for this recipe , my husband and are in our 60s and are changing the bread meat and potatoes in for healthful eating ,this is our go to soup 🙂 Namaste:)
The Cozy Apron
April 18, 2014 at 8:58 pmHi Carol, I’m so exited that you and your husband tried this soup! So comforting and hearty, isn’t it? That’s great that the two of you that you are incorporating healthier eating habits, and that this soup recipe will be one of your go-to’s! 🙂 Namaste to you, too!!
Gail
April 24, 2014 at 6:59 pmI like the imagery of God as the cook! I’ve always like the verses in Jeremiah 18 of God being the potter, and now I can also think of Him as a cook, seasoning us until we’re prepared to perfection. The reminder that, although at times tumultuous, it’s well worth the end result was timely. Thank you!
The Cozy Apron
April 25, 2014 at 4:43 pmGail, very beautiful sentiments. And yes, though times are often challenging for us, the idea of relinquishing ourselves to our “Cook” is comforting; I certainly know that I couldn’t begin to do any better with my life, that’s for sure. His desire is to see His creation—His sons and daughters—reflect His light, and be all that He dreamt up when he brought us into being. Thanks for your comments!
Marina
July 7, 2014 at 5:32 pmAnother great recipe from The Cozy Apron. I’m eating this tonight while I’m writing this comment and it is so delicious. I’m serving it with hot garlic naan bread.
The Cozy Apron
July 7, 2014 at 7:44 pmMarina, how very kind of you to say that! So thrilled that you’re enjoying this soup, and with the garlic naan, to boot! Thanks so much for sharing with me—I’m happy you’re enjoying some of the recipes!
Brittany
December 6, 2014 at 7:29 pmthank you so much-this soup is perfect!!
The Cozy Apron
December 7, 2014 at 5:32 pmThanks so much, Brittany!
Heather
January 22, 2015 at 10:40 amIs coconut cream the same as coconut milk?
The Cozy Apron
January 22, 2015 at 12:29 pmHi Heather, coconut cream is thicker and creamier. Typically, you can find it in the section where the coconut milk is; but if you can’t, you can just add coconut milk, or the thicker, cream-at-the-top found at the top of the can (but don’t shake the can!).
Heather
January 22, 2015 at 7:19 pmThank you! I couldn’t find coconut cream. Lots of varieties of coconut milk though so I just bought one of the full-fat ones and will use the thicker part from the top of the can. I have this soup planned for the weekend!
The Cozy Apron
January 23, 2015 at 3:15 pmPerfect, Heather! Enjoy!
Mel
January 12, 2017 at 9:08 pmHeather…Sometimes found in the supermarket where they sell Liquor.
Holly
March 18, 2015 at 11:46 amWow! Just made this. The only thing I did was double the amount of garlic (because we’re anti social people so it doesn’t matter!) but my husband adored it as well as myself.
My husband loves curry anything but this is SO going on our top soups list. I also love how there is next to little prep work (especially if you have a food processor to chop things up fast) and it doesn’t take that long to cook but the amount of flavour in this is amazing. Thank you so much!
The Cozy Apron
March 18, 2015 at 5:48 pmHi Holly, so glad you guys enjoyed! I think doubling the garlic is great—we actually love a lot in ours, too, but wanted to go “medium” level for others. 🙂 Thank you for your comments!
Joanne Johnson
May 31, 2015 at 7:57 amDid you use red lentils? The bowl of soup is green. Can I use green lentils in your
recipe? I desperately need to eat healthier and the curried vegetables recipe will be my first attempt. Thank you
The Cozy Apron
June 1, 2015 at 4:57 pmHi Joanna! Yes, these are actually the “red” lentils (they look bright orange before they’re cooked). As they cook their color becomes a bit more muted, and pale gold. But you can use the grey/green lentils, instead—sure! Congrats on healthier eating; I think you’ll really enjoy this recipe! 🙂
Cher
February 26, 2016 at 12:56 pmDid you use dried lentils or canned? Sorry, Im no lentil pro 😉
The Cozy Apron
March 4, 2016 at 2:51 pmHi Cher, dried lentils. 🙂
Aneika
May 2, 2016 at 7:28 pmI’m wondering if this will work well in the slow cooker ? Might give it a go 🙂
The Cozy Apron
May 3, 2016 at 12:14 pmHi Aneika, I don’t use a slow cooker and so I’m not certain as to the adjustments needed for the recipe when using one, but if you’re proficient, I’d definitely tell you to try this recipe out! Really comforting.
Aneika
July 5, 2016 at 1:48 amI made this in my slow cooker by basically dumping everything in and having it on high for around 4-6 hours then adding coconut cream. Made it 3 times now it’s currently my favourite soup recipe!
The Cozy Apron
July 6, 2016 at 3:24 pmHi Aneika, thanks for the info! Glad you’re enjoying!
Rebecca Wall
July 1, 2016 at 2:22 amHi Aneika! I made this in the slow cooker on low for 8 hrs and then pureed it and it turned out beautifully. Not sure if it would be overly mushy without pureeing, I generally convert soup recipes to the slow cooker and do 4 hrs high or 8 hrs low. I generally puree them so no worries about mushy veggies. I’m a vegetarian so not sure how to convert soup with meat, but this one worked 😀
Marie
May 3, 2016 at 10:35 amIs it really 1 lb of dried lentils? That seems like a lot when you’re using only 6 cups of broth.
The Cozy Apron
May 3, 2016 at 12:21 pmHi Marie, yes—it really is 1 pound of lentils. Since the soup only simmers for about 20 minutes, the consistency you end up with is what you see in the photos: a nice, hearty, and thicker consistency soup. But if you’re still skeptical, by all means—prepare according to your preference. 😉
Margret
May 4, 2016 at 1:02 pmI’m cooking for a vegetarian friend. Could you sub vegetable broth for the chicken broth?
The Cozy Apron
May 5, 2016 at 4:54 pmHi Margret, yes, of course! Please make according to needs. 🙂
sandy
August 27, 2016 at 9:17 pmHi the soup is delicious but the coconut cream at the end–is it the cream of coconut (looks clear and is very sweet).. My husband said cream of cocnut was the wrong thing that is used for pina coladas and it was too sweet. Thank goodness I didn’t put it in the entire batch!
The Cozy Apron
August 29, 2016 at 10:09 pmHi Sandy, it should not be sweet like that at all! Typically coconut cream is in the section where you find coconut milk, usually in the Asian food section; it’s just a little more concentrated and rich, more like when you find cream at the top of certain types of organic whole milk, etc. Glad you didn’t use the pina colada variety, lol! And if you can’t find it, you can easily just scrape the thick, creamy part from the top of a can of coconut milk, just don’t shake it. 😉
Bev Scott
February 18, 2017 at 3:39 pmExcellent pantry-ingredient soup. I used frozen homemade, salt-free chicken stock, added 1/2 t sweet paprika (only because I like it so much) as well as the hot smoky paprika and used coconut milk (no coconut cream in the pantry). Healthy, quick, flavourful. It checks all the boxes! Thanks!
The Cozy Apron
February 19, 2017 at 9:31 pmHi Bev, that’s wonderful…so glad you found some comfort in the recipe!
Phyllis
March 7, 2017 at 6:49 amThanks for the delicious lentil soup….but what is the dollop of white garnish in the picture? Sour cream or coconut cream? I wonder if coconut milk instead of coconut cream would work in the recipe and use the entire can, rather than half?
Thank you again, really enjoyed the soup!
The Cozy Apron
March 9, 2017 at 11:02 pmHi Phyllis, it was a little extra coconut cream on top- but I’m so glad you enjoyed! Thanks so much for commenting! (And sure- you can certainly use coconut milk if you prefer.)
Summer
March 20, 2017 at 9:12 amHi! Would it be ok to use unsweetened coconut milk from the carton? I am out of canned coconut milk!
The Cozy Apron
March 20, 2017 at 5:12 pmHi Summer, it won’t be the same, but if that’s all you’ve got, feel free to use it! Just know it won’t have that thicker, creamier consistency.
Raina Becker
April 14, 2017 at 6:43 amOne of my girlfriends made this for our soup swap and it was insane. SO good. She pointed me in your direction for the recipe, which I can’t wait to try. But I have a question: Did you soak the lentils first or did you just throw them in dry?
The Cozy Apron
April 14, 2017 at 11:10 amHi Raina, so glad you enjoyed the soup! And no—no pre-soaking required, easy-peasy. Just give the lentils a rinse and a pick-through, and add ’em in. Hope you enjoy preparing the recipe!
Bianca Turner
January 16, 2018 at 10:59 pmWhen you say pick through what do you mean?
The Cozy Apron
January 17, 2018 at 1:00 pmHi Bianca, sometimes a bag of lentils can have little pebbles or debris in with them; so it’s always recommended to “sort through” them with your fingers, just to pick out anything that seems like it doesn’t belong 😉 .
Chelle
August 6, 2017 at 8:00 amHi can you freeze this soup?
The Cozy Apron
August 7, 2017 at 3:02 pmHi Chelle, I haven’t personally tried it, but I don’t see why not! Should be fine!
Margaret Saunders
June 11, 2018 at 4:50 amI have made this wonderful soup many times and it freezes beautifully.
The Cozy Apron
June 11, 2018 at 8:55 pmMargaret, thanks so much for commenting! I’m thrilled you’ve been enjoying the soup, and I’m grateful you passed along the info about freezing it!
Amanda
September 28, 2017 at 2:45 pmThis recipe is our family’s absolute favorite. I add cayenne pepper and a jalapeño because we like HEAT! It is phenomenal and I have impressed many tough critics. Thank you sooo much for sharing, very kind of you.
The Cozy Apron
September 28, 2017 at 3:17 pmHi Amanda, I’m so happy to read that the recipe has impressed some “tough critics”, lol! 😄So glad you’ve been enjoying it. I love that you’re adding extra “heat”—we do that, too, as we also like things spicy in our kitchen. 😉 Thanks for sharing!
bj
November 5, 2017 at 9:31 pmHeading to the grocery store tomorrow. Unfortunately I don’t have all these awesome ingredients on hand. So excited to give this a try🙌
The Cozy Apron
November 6, 2017 at 2:16 pmHi BJ, I’m excited you’re making this, too! Hope you have fun preparing it, and that you get a lot of comfort & enjoyment eating it! 🙌🏻😉
Lauren
December 11, 2017 at 5:06 pmOur family just loves this soup! Our daughter is 3 and has been eating this since she was a baby! I start making it once everyone starts getting colds. Thank you for this easy yummy recipe!
The Cozy Apron
December 11, 2017 at 5:27 pmLauren, that just just made this mommas heart leap! I’m so, so honored that your little one (as well as the rest of the family) enjoys this soup so much! It’s precious to me she’s been eating it since she was a baby ❤️. Thank you so much for sharing that with me, and may you all continue to receive comfort & coziness from this soup for many years to come!
lindsay dwarka
February 7, 2018 at 3:57 pmI tried this today, using green lentils (that’s all I had in the pantry), and it turned out great. Not as pleasing a colour as it would be with the red lentils, I’m sure, but still yummy.
Thanks for a nice recipe!
The Cozy Apron
February 7, 2018 at 4:09 pmHi Lindsay, that’s great that you made good use of those lentils you already had in the pantry—waste not, want not, right? All that matters is that the soup turned out so well for you, and that you were comforted & enjoyed the recipe! Thanks so much for sharing your experience.
Suzie Martin
October 12, 2018 at 5:34 pmHello, Ingrid from Lake Orion–
I loved your beautiful description of this soup. So I will try making it for my erudite French-speaking lunch bunch this coming week. It sound perfect for our very chilly fall here in SE Michigan. I will let you know how it was received!
The Cozy Apron
October 13, 2018 at 1:19 pmHi Suzie from SE Michigan!
Hope you all enjoy the soup—I think it’ll be a really comforting lunch, perfect for a cool fall day!
Lisa
December 9, 2018 at 2:21 pmAwesome! Added extra garlic and some cayenne. Upped the curry. Used the top (thick) half of a can of coconut milk. Will get making this A LOT this winter!!!! Thanks! ♥️🍲
The Cozy Apron
December 9, 2018 at 5:58 pmLisa, extra garlic and cayenne are totally the way to go, as well as that good cream from the top of the can. Lots of extra flavor and spice, my personal favorite!
So glad this is a keeper for you, and I hope you do enjoy it many, many times this winter!
Sandy
February 5, 2019 at 2:30 pmHi there…can you tell me how many cups are equal to a pound of lentils…even an estimate? Thankyou
The Cozy Apron
February 6, 2019 at 8:41 amHi Sandy, about 2 1/3 cups. 😉
Andrea
March 14, 2019 at 7:58 pmI love this soup! I make it a once in awhile. I would love to incorporate into my meal planning. Do you have the nutritional information for the soup. Just basic info like amount of grams for protein, carbs, and fat for 1 1/2 cups. Thank you!
The Cozy Apron
March 20, 2019 at 3:04 pmHi Andrea, I can tell you that the calories are 341 per serving. Hope that helps!