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Our Curry Lentil Soup Recipe And Sutter Home Chardonnay is Perfect for Sharing  ​

Our Curry Lentil Soup Recipe And Sutter Home Chardonnay is Perfect for Sharing ​

Prep Time | 30 Minutes

Servings: 4 Servings

Wine Varietal: Chardonnay

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This classic lentil soup recipe is not only hearty, it’s also heartfelt. Pair with Sutter Home Chardonnay and experience what could easily pass for a big warm hug on a winter’s day. 

Curry Lentil Soup​ Ingredients​:

  • 1/4  cup vegetable oil
  • 1/4 cup thinly sliced white onion
  • 3 cloves garlic, minced
  • 1 Tbsp. ginger, minced
  • 1 small serrano pepper (seeds removed, minced)
  • 2 cups thinly sliced carrots 
  • 1 healthy pinch sea salt
  • 3 cups vegetable broth
  • 3/4 cup coconut milk 
  • 1 cup uncooked golden lentils
  • 2 Tbsp. coconut aminos 
  • 1 Tbsp. curry powder 

For Serving (optional)​

  • Fresh limes
  • Fresh cilantro
  • Coconut cream

Curry Lentil Soup​ Instructions​:

  1. Heat a large rimmed skillet over medium heat. Once hot, add oil and onion. Sauté for 3 minutes, stirring frequently until softened and slightly browned.
  2. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and salt. Cook for 1-2 minutes more, stirring occasionally. 
  3. Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Bring mixture to a low boil then reduce heat to low and gently simmer.
  4. Stir in coconut aminos and curry powder. Simmer the soup uncovered, stirring occasionally for 12-16 minutes or until the carrots and lentils are tender or to your desired thickness.
  5. Add salt or coconut aminos for saltiness or more curry powder for desired flavor.
  6. Divide between serving bowls and garnish with fresh cilantro, limes and/or a dollop of fresh coconut cream. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop until hot, adding more vegetable broth to thin as needed. 

Make Breakfast Dinner with Banana Eggnog Pancakes and Our Sutter Home Chardonnay

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