A while ago I made my own massaman curry from Connoisseurus Veg and it made a large amount. Not sure how long it would last, I froze the whole jar which has such a large fat content, it is still pliable. This makes it easy to save, and easy to use in a flash. You can just scoop and use right out of the freezer.
So I wanted a super quick dinner to make with the leftover curry paste. I wanted a recipe that used up staples I always have around carrots and lentils. Prep work is easy since everything is being blended together. And if possible, grab a loaf a bread to dunk in.
I know many people are starting to get sick of soup, since it is becoming spring, but I say this soup is perfect for the spring. Some days you are going to have hot days, and some days will be really cold. And that is when you make this soup. For those spur of the moment cold days.
As for the massaman curry, you can use homemade or store bought. I used the recipe from Connoisseurus Veg. There are many different brands on amazon that you can buy but maesri is the only brand I can verify as vegan. I would recommend checking out different brands in store so you can read the labels to make sure there aren’t fish sauce or shrimp paste in the curry.
- 2 lb carrots, 1/4 inch rounds
- 6 cloves garlic
- 1 tbsp olive oil
- 1/3 cup massaman curry
- 3/4 cup red lentils
- 6 cups vegetable stock
1Heat the oil in a pot, and add the garlic and carrots. Cook for about 2-4 minutes to help soften the carrots. 2Add the massaman curry and stir fry for another minute or so, coating the carrots with the curry paste. 3Add the lentils and stock, and bring to a boil. Lower the heat and simmer with lid on for 20-40 minutes, until the carrots are tender. Turn heat off. 4Carefully puree the soup with either an emulsifier or blender. If using a blender you will have to puree the soup in batches. 5Once pureed, serve the soup with some bread to dip in.