We blog about this recipe here.
Curried Lentil, Tomato, and Coconut Soup
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2 T olive oil or sunflower oil or coconut oil
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1 medium onion, finely chopped (about 1 1/2 c)
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2 garlic cloves, minced
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2-inch piece of ginger, peeled, finely grated
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1 T curry powder – or to taste
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1/4 tsp crushed red pepper flakes
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3/4 c red lentils, rinsed and drained (you can substitute chana dal, if you have more time to cook)
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1 14.5-ounce can crushed tomatoes
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1/2 c finely chopped cilantro
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Diamond kosher salt, freshly ground pepper
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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)
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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 2 1/2 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 may 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.
Big Little Meals 