Curried Lentil, Tomato, and Coconut Soup
This recipe is by Yotam Ottolenghi and was published in the December 2017 BON APPÉTIT. The curry adds a nice amount of warmth to the dish and the texture strikes the perfect balance. I have served this to guests and it is trouble free enough to make for a meatless Monday meal with sharp cheddar cheese and apple paninis to go alongside. DO AHEAD: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
Servings 4
Ingredients
- 2 tbsp virgin coconut oil or extra-virgin olive oil
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 1 (2½") piece ginger peeled and minced or finely grated
- 1 tbsp medium curry powder such as S&B
- ¼ tsp crushed red pepper flakes
- ¾ cup red lentils
- 1 14.5 oz can crushed tomatoes
- ½ cup cilantro, finely chopped plus leaves with tender stems for garnish
- Kosher salt, freshly ground black pepper to taste
- 1 13.5 oz can unsweetened coconut milk shaken well
- Lime wedges for serving
Instructions
- Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until softened and golden brown, 8-10 minutes.
- Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute.
- Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
- **Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan.
- Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Notes
Before using the coconut milk, I place the can into a pan of hot water to make it easier to blend the solid coconut oil with the milk.
