Red curry vegetable stirfry with cashews and Nepalese red lentil soup

red curry stir fryWe didn’t eat until late last night, even for us, so I heated up some soup from the freezer. The Nepalese red lentil soup is rich and salty. I thought I had already blogged about it, so I didn’t photograph it last night, only to realize this morning that I actually hadn’t posted about it, nor did I have any pictures of this beautiful soup.

Imagine a bowl filled with thick, creamy soup. The soft lentils are the color of turmeric and flecks of green cilantro and jalapenos provide contrast. This is also one of the best smelling soups, fragrant with ginger and 5-spice.

1  tsp olive oil

1  TBL vegan margarine

2  onions diced

1  TBL  fresh ginger, grated

1  jalapeño diced

6  cups  water

2  cups  dried small red lentils

1 1/2  tsp  salt

1 tsp ground turmeric

1/2  tsp  five-spice powder

1/3  cup chopped cilantro (fresh is great, but I had some in the freezer and that was just fine)

Heat oil and margarine in a large pot over medium-high heat. Add onion, ginger, and jalapeño; sauté 4 minutes or until tender. Stir in water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer for  45-50 minutes or until lentils are tender, stirring occasionally.  This was wonderful the first night we ate it, but I really preferred it after it was frozen and thawed.

For the stir fry: Heat 1 tsp of sesame oil in a frying pan, add 2 tsp dark soy sauce and 2 tsp vegan thai red curry paste and stir. Add in 1 onion diced, 2-3 garlic cloves minced, 1 tsp fresh grated ginger. Cook for 4-5 minutes on medium heat, until onions are soft. Add a little water if needed. Next, add broccoli, diced zucchini, jalapenos, mushrooms, and raw cashews. Cook 4-5 minutes until vegetables are your desired crispness, stirring often. Deglaze the pan with 2-3 tsp sherry. Finish cooking 1-2 minutes.