I am excited to share this healthy and delicious curried soup with asparagus, lentils, potatoes, shrimp topped with crunchy Curry Flavored Kettle chips. Sometimes I have an idea in my head that comes out a success, sometimes it doesn't. This time the flavors worked and on the rainy day in Portland it was a perfect fix for something hearty and comforting.
1tbspVegetable paste by Better than Bouillon Vegetable Base
10-15stalksof asparagus, cut into 1 inch pieces
1cupdry red lentils
2medium yukon gold potatoes, cut into smaller chunks
1medium onion, cut into smaller chunks
2tbspsea salt, or more to taste
12with the shell on
2tbspfinely chopped parsley
handful of curry kettle potato chips
2sprigsgreen onions, chopped finely for garnish at the end
in a heavy cast iron Dutch oven (this is the one I use) set to medium-high heat sauté your onions in olive oil until translucent, stir often so they don't burn. Add the potatoes, stir and sauté for a few more minutes to add a bit of color to the potatoes and onions. Then add the dry lentils and sauté for a few more minutes, if you need to add in a bit more oil you can, add your salt now.
Now you can add in your curry paste to the above ingredients. Mix well in the pot to combine the curry paste. Add the Vegetable paste and water to make the broth, bring to a simmer and then add the coconut milk, stir well and turn the heat down to medium. Taste for salt, if you need to add a tad bit do it now to your liking, don't add too much.
This should cook for about 30-40 minutes until the lentils are softer.
While that's cooking, cut your asparagus into 1 inch pieces and set aside. These will be added about 5 minutes before your soup is done. So if the lentils are almost soft, wait 5 more minutes and then add the asparagus.
Once the Soup is done you can cook the shrimp that will go on top for garnish.
Rinse your shrimp and then dry them off with a paper towel.
Chop your herbs into fine pieces, crush the Kettle chips in a ziplock bag using a rolling pin.
Heat your skillet to high heat, add the butter.
Now add your shrimp and cook until pink on each side, about 2-3 minutes on each side.
Add the salt, parsley, crushed chips and toss with the shrimp. Turn off the heat.
Add your soup into a shallow bowl, stack the shrimp and chips mixture on top, crush more chips on top and add the chopped green onions.