Enough to feed an army (..of 10) and not so bad with buttered bread. Hearty, spicy, filling and creamy. Let this simmer for at least 25 minutes for the lentils and beans to taste extra buttery and smooth.
Loosely inspired by ScalingBack.
2 tbsp olive oil
1 large red onion, finely chopped
1 large red bell pepper, finely chopped
3 cloves garlic, minced
2 tbsp curry powder (I used India Spice House house brand)
2 tbsp powdered vegetable stock
1 small can tomato paste or 3 diced roma tomatoes
8 cups water
1 can premium coconut milk
3 cups red lentils
1 can white navy beans
2 tbsp white sugar
In a large soup pot, pour in your oil. Once hot, add in the remainder of Ingredients I. Cook for 3-4 minutes. Add in Ingredients II, and bring to a boil for a few minutes. Stir to ensure lentils do not stick to the bottom of the pan, then bring down to a gentle simmer. Simmer for 25 minutes, stirring every 5-10 minutes. Taste for seasoning, adding salt and pepper as needed. Should the soup come off as too spicy, add in white sugar or lime juice to tame the spiciness.