Description
A complete meal that just needs water! This pantry-stable soup transforms into curry-spiced comfort in 30 minutes. Perfect for those busy days, or as a gift for new parents or someone recovering from illness.
Ingredients
- 1 teaspoon mild curry powder (or hot and leave out the cayenne pepper)
- 1 teaspoon vegetable stock powder*
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ½ teaspoon cayenne pepper (leave out if using hot curry powder, or leave out)
- ½ teaspoon turmeric powder
- ½ teaspoon salt (or leave out & can be added while cooking)
- 1 cup / 185g dried split red lentils
- ½ cup / 95g dried green lentils*
- ⅓ cup / 35g unsweetened desiccated coconut
Instructions
To assemble the jar:
- Layer in the order that I have listed the ingredients in a 16.9-ounce / 500ml jar. (You can see the reference image earlier in the post.)
- Seal and put a label on it with ingredients and instructions on how to make it. Here is the one I designed.
- Store in a cool, dark place for up to 3-4 months.
To make the soup:
- Pour the jar contents into a medium saucepan, and add 5 cups / 1.2 litres of water. Bring to a boil.
- Reduce to a gentle simmer, cooking for 30 minutes until the green lentils are cooked. Stir occasionally.
Notes
Vegetable stock powder: If you don’t have powder, you can swap it for a stock cube that you can sit in its original individual wrapping on top of the coconut. This way, it can be seen when the jar is opened.
Green lentils: If you can’t source green lentils, use brown instead. They’re slightly smaller, so it might take less time to cook.
