Curried Lentil, Tomato and Coconut Soup
Servings: 4
Ingredients
- 2 tablespoons virgin coconut oil or extra-virgin olive oil
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 1 2½- inch piece ginger peeled, finely grated
- 1 tablespoon medium curry powder such as S&B
- ¼ teaspoon crushed red pepper flakes
- ¾ cup red lentils
- 1 14.5- ounce can crushed tomatoes
- ½ 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.
Notes
Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.