THIS CAFE LIFE

Red Lentil Soup (GF)

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

This red lentil soup is gently spiced with curry and simmered in coconut milk for a dish that is both comforting and deeply nourishing. The lentils break down as they cook, creating a naturally creamy texture without heaviness, while warm spices add depth and balance. Finished with coconut milk, the soup is rich but clean, cozy without feeling overly indulgent.

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Yield:

Serves 6 - 8

Ingredients

1 Large onion, diced

3 Celery stalks, diced

2 Carrots, diced

2 T. Avocado or Olive oil

1 T. Garam Masala

1 Knob Ginger, minced (2-inch piece)

3 Garlic cloves, minced

2 T. Tomato Paste

1.5 C. Red lentils, rinsed

1 Can Coconut milk

3 C. Vegetable or chicken stock

1 T. Cilantro, minced (garnish)

Chili crunch (garnish, optional)

What we reach for →

Momofuku Chili Crunch

A spoonful of chili crunch adds heat, texture, and umami to the finished soup. The blend of chili, garlic, and crispy aromatics brings contrast and depth, turning a simple lentil soup into a layered, modern dish.

Immersion Blender

An immersion blender allows you to control the final texture of the soup directly in the pot, from rustic and lightly blended to completely smooth. It’s faster, cleaner, and safer than transferring hot soup to a countertop blender.

Fine Mesh Strainer

For a refined finish, a fine mesh strainer creates an ultra-smooth texture by removing fibrous solids. This step elevates a simple lentil soup into a restaurant-style purée.

Step 1 — Build the Aromatic Base

In a large stockpot or Dutch oven over medium heat, add olive oil followed by onion, carrot, celery, ginger, and garlic. Cook gently for about 5 minutes, until the vegetables begin to soften and release their ароматics.

Step 2 — Bloom the Spices

Add the garam masala and cook for another 5 minutes, stirring frequently, until the spices are fragrant and lightly toasted.

Stir in the tomato paste and cook for 2 to 3 minutes, allowing it to caramelize slightly and coat the vegetables.

Step 3 — Simmer the Soup

Add the coconut milk (reserving 1 tablespoon for garnish) and vegetable stock. Increase heat and bring to a boil, then reduce to a gentle simmer.

Add the lentils and cook for about 20 minutes, until completely tender. Add additional stock if needed to adjust consistency.

Step 4 — Blend to Texture

For a rustic soup, blend partially, leaving some vegetables intact.

For a smooth soup, blend fully until silky, then pass through a fine mesh strainer for a refined finish.

Step 5 — Finish & Garnish

Season with salt to taste. Serve hot, garnished with fresh cilantro, a drizzle of coconut milk, and sliced chili.

Serving Notes

Serve with warm flatbread, toasted sourdough, or jasmine rice. This soup improves with time and is even better the next day.

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THIS CAFE LIFE

Red Lentil Soup (GF)

Ingredients

Preparation