Curried Lentil, Tomato, and Coconut Soup
Yotam Ottolenghi /Photo by Alex Lau
4 Servings
Ingredients
- 2 tablespoons virgin coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 (2 1/2″) piece ginger, peeled, finely grated
- 1 tablespoon medium curry powder
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup red lentils
- 1 (14.5-ounce) can crushed tomatoes
- 1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
- Kosher salt, freshly ground pepper
- 1 (13.5-ounce) can unsweetened coconut milk, shaken well
- Lime wedges (for serving)
Instructions
- Heat oil in a medium saucepan over medium.
- 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.
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