Growing up in Ukraine, my grandma cooked yellow curry regularly. I remember my half-sister has discovered a curry powder when imports just started to be allowed in 90’s and our Ukrainian grandma couldn’t get enough of it. She would make chicken curry with lots of sliced onions. A dish and smell I will never forget.
I couldn’t stop thinking about making curry and opted out for a curry red lentil soup. First of all, red lentils go really well with yellowish curry powder. However, I mixed green and red lentils because I was low on red ones. How pretty are these?! And so dirt cheap, even organic ones. Full of fiber lentils keep you full for hours.
Secondly, I have cooked a lot with red curry paste before but rarely used the curry powder. For example, slow cooker butternut squash soup and turkey meatballs. But these dishes are more of Thai flavoured with fish sauce and kaffir lime leaves. I craved a true Indian dish type of dahl which in my world has a mixture of curry powder, turmeric and ground coriander. Thus curry red lentil soup. Enjoy!