Curried lentil, tomato, and coconut soup


The following recipe may not have the prettiest pictures, but trust me when I say that it was one of the tastiest soups I’ve had in a while. I cook soups in the following occasions: when it’s cold outside and we want to get warm, when someone’s coming down with something, or when we want a light dinner. This was a case of the third option, and since the recipe serves four, my husband and I enjoyed the soup two evenings in a row.

Curried lentil, tomato, and coconut soup

The recipe claims to be: 10 Ingredients or fewer, Make ahead and Lazy – agreed! And if you are one of those people (like me) who have always red split lentils and coconut milk in your pantry, it could also qualify for Pantry-led.

Ingredients:

  • 2 tbsp coconut or sunflower oil – I used sunflower
  • 1 onion, finely chopped
  • 1 tbsp medium curry powder
  • 1/4 tsp crushed red pepper flakes
  • 2 garlic cloves, crushed
  • 5cm piece of fresh ginger root, peeled and finely chopped
  • 150g red lentils, rinsed and drained
  • 1 can (400g) chopped tomatoes
  • 25g coriander stems, roughly chopped
  • 600ml water
  • salt and black pepper
  • 1 can (400ml) coconut milk
The texture of red lentils

Heat the oil and fry the onions for 8 minutes, until caramelized and golden brown. Stir in the curry powder (I used one from my friend Martina who brought it back from her trip to Cambodia), pepper flakes, garlic, and ginger and cook for another 2 minutes. Add the lentils, tomatoes, coriander stems, water salt and pepper and thoroughly mix.

In a separate bowl whisk the coconut milk until light and fluffy. Set aside about 60ml (you’ll need it for serving), and add rest of the coconut milk into the soup. Bring to boil, and then decrease the temperature medium-low. Simmer for 25 minutes. The lentils should be soft, but not mushy!

Serve in 4 soup plates or bowls, drizzle them with the reserved coconut milk, and sprinkle with coriander leaves for decoration if you like (it will be apparent from the pictures that we were too eager to eat it, so I didn’t bother with the last step).

TIP: the soup itself is quite spicy, although this depends on how many pepper flakes you throw in and how strong your curry powder is. The ginger gives it a certain zing, too! So if you skip the pepper flakes and use mild curry, you can enjoy this warm soup even in hot summer. Otherwise, it’s a very warming soup and you may feel too hot!


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