Tomato & Red Lentil Curry Soup
In another Zen first, as I sit and type we are working live on our latest photo shoot across three
time zones!
Unusually, I am not on set for this round of production in Meg’s kitchen, where Kerri Sherman our beloved photographer landed at 10am Central Time with all the tools of her trade and her brilliant eye. Our “runners” are Melinda and Peggy, forever solid teammates who always jump in to operate the various technical aspects of the production during a performance.
Meanwhile our expert design team are dialed into the kitchen from Bozeman and Big Fork Montana, and I intermittently connect via a What’s App video link to give my final remote touches to the finished dishes. It is dark outside at home for me right now in Greenwich Mean Time.
It is tricky not being present for the fun stuff, as we muddle things together in our scrappy fashion that only a start-up knows how. So as I impatiently awaited my first call this afternoon as overseas food director (note: not art director) I worked on channeling my inner Kerri to photograph our tomato, red lentil, & coconut soup. I thought about what Kerri would show me so I moved a table here and there to catch the light, chose a decent surface for a background, picked a bowl that didn’t distract from its contents.
In the end, as Kerri always tells me “the food really is the hero of the shot.” But of course it requires a real pro to do all of that properly and to showcase the food magnificently. That’s why Kerri is masterminding the real deal in Chicago as I sit here enjoying my curried tomato, lentil and coconut soup. I can do the cooking part.
Tomato, Red Lentil & Coconut Soup
Ingredients
- 2 tbsp olive oil
- 1 cup / 1 medium onion diced
- 1 tbsp fresh ginger minced
- 1 tsp / 2 cloves garlic minced
- 0.5 tsp salt
- 1 tbsp medium curry powder
- ¾ cup red lentils
- 1 x 14.5 oz can diced tomatoes
- 1 x 13.5 oz can coconut milk
- 4 cups water (use water from rinsing out the cans)
optional
- 1 cup spinach, chopped
- 1/4 cup cilantro
Instructions
Pressure Cooker Method tested in an Instant Pot:
- heat oil in Instant Pot on medium sauté function and add onion, sauté for 2 minutes to soften
- stir in ginger, garlic, salt, and curry powder *Indian Dal blend if using
- turn off sauté function
- stir in the lentils, tomatoes, coconut milk, & water
- secure Instant Pot lid & set pressure valve to Sealing
- cook on Manual / Pressure Cook for 8 minutes
- once cooked turn the dial to Venting to Quick Pressure Release
- stir in chopped spinach & cilantro if using
to serve
- serve with warm flatbreads, or naan bread on the side
Slow Cooker Method tested in a 6 quart Crock Pot:
- heat oil in a sauté pan on medium, add onion, sauté for 2 minutes to soften
- stir in ginger, garlic, salt, and curry powder *Indian Dal blend if using and transfer mixture to the slow cooker
- stir in the lentils, tomatoes, coconut milk, & water
- cover and cook on LOW for 7-8 hrs or HIGH for 3 hrs
- stir in chopped spinach & cilantro, if using
- serve with warm flatbreads, or naan bread on the side
Notes
Notes
- Substitute the medium curry powder with our Multi-Cooker Indian Dal Blend
Zen Moment
“When I’m doing a photo shoot, I’m not playing a part. I’m just trying to be myself.”
– Gaspard Ulliel
