Curried Lentil Soup with Potatoes

You can use any small beans you like in this soup, which has a variety of flavors and textures. Red lentils will cook even faster; others (whole peas, mung beans, or small navy beans) might take up to 15 minutes more.

I’ve offered a couple of different vegetable options, but feel free to add on. You can also use turnips, carrots, parsnips, or other root vegetables in place of some or all of the potatoes. Shredded cabbage and sliced okra are good choices. A bit of chicken is also nice: if you have some already cooked, chop or shred it and add it to the pot at the last minute. (To cook chicken along with the lentils, see the variation.)

2 tablespoons peanut or grape seed oil

1 medium onion, roughly chopped

1 tablespoon minced garlic

1 tablespoon minced peeled fresh ginger

Salt and freshly ground black pepper

3 tablespoons curry powder (to make your own, see Hot Curry Powder and Fragrant Curry Powder,

2 medium tomatoes, peeled and seeded if you like, and chopped (or use 4 canned tomatoes)

1 cup dried lentils, washed and picked over

1 quart vegetable stock or water, plus more as needed

1 can coconut milk, or another 1½ cups of stock or water

2 medium russet or sweet potatoes, peeled and cut into chunks

1 small zucchini, roughly chopped; or 1 cup chopped green beans or carrots

½ cup chopped fresh cilantro or mint leaves

1 Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the garlic and ginger and cook for another minute. Sprinkle with salt and pepper and stir in the curry powder. Cook, stirring frequently, until darkened and fragrant, another minute or two.

2 Stir in the tomato and lentils, then add the stock and coconut milk or water. Bring to a boil; partially cover, and turn the heat down to medium-low so that the soup bubbles gently.

3 Cook, stirring occasionally, until the lentils are just becoming tender; stir in the potatoes and more stock or water if needed. Cover again and cook for about 10 minutes, then stir in the remaining vegetables, adding a little more water if needed to keep everything brothy. Cover one more time and cook until the potatoes and vegetables are all tender, another 5 to 10 minutes more. Stir in the cilantro or mint, taste and adjust the seasoning, and serve.

Curried Lentils with Potatoes (Dal): Thicker, less soupy, and excellent over rice or to serve with Easy Whole Grain Flatbread: Omit the tomatoes and zucchini, green beans, or carrots. Reduce the stock to 2 cups. Proceed with the recipe, garnishing with chopped unsweetened coconut if you like.

Curried Lentil Stew with Chicken and Potatoes: Reduce the stock to 2 cups. Sprinkle 4 chicken thighs with salt and pepper. In Step 1, after you heat the oil, add the chicken to the pan and cook, turning once, until both sides are nicely browned. Remove the chicken from the pan and proceed with the recipe through cooking the lentils in Step 3. When you add the potatoes, return the chicken to the pot and finish the stew as directed.