Lagniappe: We’re “Bowled” Over

We tried out a soup recipe from Yotam Ottolenghi last night – which fits right into yesterday’s blog. Admittedly, it’s not often we’re wild about something that’s vegan, so this is obviously pretty special. Should I say we were “bowled over” by it? 🙂

And be sure to check out Andy’s own mini Super Bowl game in yesterday’s Andy’s Corner (originally I had the link wrong, so you may have assumed you couldn’t see it).

Have a fun Super Bowl Sunday – even if you’re out riding your bike, as our 83-year-old friend in SF plans to do. The streets are apparently very quiet then.

Screen Shot 2020-01-29 at 6.19.21 AM — Curried Lentil, Tomato, and Coconut Soup from Ottolenghi – made with Chana Dal instead of red lentils (and cooked way longer because of that)

Curried Lentil, Tomato, and Coconut Soup

Servings: 4
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This recipe is in Yotam Ottolenghi’s Simple cookbook; we modified the recipe very slightly. If you use chana dal – which are split chickpeas – you’ll need to cook this considerably longer, but it will be equally delicious. FYI – the recipe is vegan!

2 T olive oil or sunflower oil or coconut oil
1 medium onion, finely chopped (about 1 1/2 c)
2 garlic cloves, minced
2-inch piece of ginger, peeled, finely grated
1 T curry powder – or to taste
1/4 tsp crushed red pepper flakes
3/4 c red lentils, rinsed and drained (you can substitute chana dal, if you have more time to cook)
1 14.5-ounce can crushed tomatoes
1/2 c finely chopped cilantro
Diamond kosher salt, freshly ground pepper
1 13.5-ounce can unsweetened coconut milk, shaken well (reserve about 1/4 c for swirling on the top when you serve, if you want to be fancy)
Lime wedges and cilantro leaves for serving
Coconut milk – or yogurt if you don’t need vegan – swirled on the top for serving (optional)

Heat oil in a medium saucepan over medium high heat. Add the onion and fry, 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, cilantro, 1 tsp salt and a pinch of pepper, and 2½ cups water. Add 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 (note: if you’re using chana dal it may need to cook for as long as an hour…and maybe require a bit more water).

Season soup with more salt and pepper if needed.

Serve the soup with lime wedges and a topping of cilantro leaves. And we love the addition of a bit of yogurt on top.

Note: the soup can be made up to 3 days ahead.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

David Ewing

January 29, 2020 at 10:03 am

I was astonished at first glance to see that you called for a 12-inch piece of ginger, though on closer scrutiny it is clear that you mean “one 2-inch piece.” I wonder if anyone has tried making it with a 12-inch piece?