- 3 T. olive oil, bacon fat, or butter -- choose your favorite or what you have on hand
- 1 large sweet onion -- peeled and cut into very thin wedges
- 3 c. dried lentils -- I prefer red, but you can use any variety
- 2 c. coconut milk -- canned works fine, but I used the last of my coconut powder to mix up what I needed
- 2-4 c. water -- you may need to add water as the soup cooks
- 1 tsp. ground ginger
- 1 T. Thai red curry paste
- Salt, to taste
In a large skillet, heat the fat of your choice and add the prepared onion. Cook for 5 minutes, stirring often, until the onion is softened but not browned. Add the lentils and stir briefly to coat with the pan juices. Add the coconut milk and stir to combine. Remove from the heat.
Carefully pour the lentil mixture into a slow cooker. Add 2 cups of water or just enough to cover the lentils. You should check the soup several times and add more water if needed. Add the ginger, curry paste, and salt. Set the crockpot on LOW and cook for 4 hours.
Before serving, blend the soup using an immersion blender or by transferring to a blender or food processor. I like using the immersion blender because you can blend the soup in the crockpot and serve it from there. If desired, serve with a dollop of plain yogurt and a drizzle of chili oil.
- Yields: 4-6 servings
- Preparation Time: 20 minutes, plus slow cooking time