I hate Valentine’s Day. There, I said it.
Yes, I love chocolate, and yes I love my husband, and yes I like to be taken out and lavished with gifts and delicious things. BUT I HATE that America’s decided there’s one day of consumerism painted red, that is handcrafted to make people without a “sweetheart” feel badly about their situation… simply ridiculous I say!
In fact, this year I’m spending Valentine’s Day on Skid Row in Los Angeles with Mama Love Grub passing out food and clothes and art supplies to people on skid row. That’s the most “anti-capitalistic” way I can think of to celebrate a day of love – give everything away instead of buying bad, mass-produced chocolates and cheesy Teddy Bears named after a macho president!
So this Coconut Curry Lentil Soup is for you – the single folks, and the folks who fight against rampant consumerism and capitalism. This is for the counter-cultures, for the adventurous and the lovers of all things homemade.
The warming spices in this recipe are great for creating internal heat and have been used for centuries in Native American, Indian and Chinese medicine systems to combat inflammation and several different cancers. They are easily found in organic form at your local health food and/or grocery stores.
This recipe can be made vegan very easily substituting oil or butter substitute for the ghee and seek out your vegan solution for sour cream, store-bought or homemade using tofu or cashew nuts. Also, feel free to add your favorite meats should you be so inclined… I will not be mad at ya!
Curries are often served atop rice, but not this time! This time I’m suggesting you be bold! I used herbed spaghetti squash to cool the heat and crunch out this recipe’s creamy demeanor. In case you are curious how to make one, check out my microwave spaghetti squash recipe.
While this recipe purposefully makes 6 servings, I always cook for an army and pass it on. I don’t like to waste ingredients – so give some of this love away to your family, friends and neighbors to celebrate community THE DAY AFTER VALENTINE’S DAY. Haa! On V day, this is just for you!
Cooking is my art, and each day I accept the “artists challenge” using whatever I have in the fridge to make something beautiful! Because of the turmeric and curry in this recipe, it’s quite yellow-ish brown, so feel free to paint with whatever colors you have in your art box—the fridge! Switch up the veggies per your palette and your possessions and get wild, be free and most of all make it with love and gratitude for yourself!
Feeding a bigger crowd, but still want to bring curry to the party? Try our Slow Cooker Chicken Curry recipe.
Coconut Curry Lentil Soup Recipe
- 4 Garlic chopped chunky
- 1 White Onion small, chopped
- 0.5 Rainbow Radishes
- 0.5 Fingerling Potatoes (Trader Joe’s) chopped
- 1 Celery
- 0.5 Carrot chopped
- 2 Ghee
- 1 Celery Seed
- 0.5 Cumin
- 2 Curry Powder
- 2 red hawaiian sea salt
- 1 Turmeric
- 0.25 Black Pepper
- 0.25 Crushed Red Pepper
- Lemon Juice fresh, to taste
- 13 Cream of Coconut 1 can
- 1 Steamed Lentils (Trader Joe’s) 17.6 oz
- 2 Sour Cream
- Organic Blue Agave Sweetener (Trader Joe’s) to taste
- Chop all veggies, keep ‘em separate from one another and set aside.
- Heat ghee in caste iron skillet on medium heat.
- Throw in onion, celery and ½ of the garlic and sauté until onion is tender (about 7 minutes).
- Add 1/2 of the can of coconut cream and rest of veggies, turn down heat to a low simmer and cover (open and stir regularly… you don’t wanna burn the cream) for another 7 minutes.
- Add the lentils and stir.
- Add the sour cream and agave to taste