Join KindChef Maj Klein to make a red lentil curry (serve over rice or as soup by adding more broth.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Red Lentil Curry
Ingredients
- ¼ cup coconut oil or neutral-flavored oil
- 2 medium yellow onions, finely chopped
- 16 cloves garlic, minced
- 4-inch piece of fresh ginger, peeled and grated
- 2 Tbsp ground turmeric
- 1-2 serrano peppers, diced (optional)
- 2 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp chili powder
- 1 Tbsp curry powder
- 1 Tbsp garam masala (or substitute more cumin and coriander)
- Salt & Pepper to taste
- 4 cups red lentils
- 6 quarts low-sodium vegetable broth
- 2 28oz cans crushed or diced tomatoes
- 4 cans (13.5-ounce) full-fat coconut milk
- 12 Tbsp unsweetened almond butter (substitute plant butter)
- 2 or more lemons, juiced, to taste
- 2 cups fresh cilantro, roughly chopped
Instructions
- Rinse lentils in cold water. Heat oil on medium-high. Once shimmering, add onion, garlic, ginger, turmeric, and Serrano pepper (if using). Cook 4-5 mins, stirring frequently.
- Add cumin, coriander, chili powder, curry powder, and garam masala. Cook 1-2 mins, stirring.
- Add broth. Scrape browned bits from bottom of pot with spatula. Add lentils and tomatoes. Stir. Reduce heat to low. Cover. Simmer 30 mins until lentils are
cooked. - Stir in coconut milk, almond butter, salt, pepper to taste. Cook on low, uncovered 10 mins, until thickened and creamy. (For soupier consistency, add more stock.)
- Turn off heat. Stir in lemon juice and cilantro.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Red Lentil Curry,” and “Vegan.” When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- New location! Interfaith Works New Leaf Shelter 5320 Marinelli Road, Rockville. Drop off weekdays, 10 am-6 pm.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- Community Refrigerators located in Los Angeles.
See you in the KindSoup kitchen!
Learn more about this KindWorks program
