Curried Lentil, Tomato, and Coconut Soup
A warming, aromatic soup combining red lentils, tomatoes, and coconut milk with Indian-inspired spices. This creamy and flavorful vegetarian soup is enriched with curry powder, ginger, and garnished with fresh cilantro and lime.
Ingredients
- •2 tablespoons virgin coconut oil or extra-virgin olive oil
- •1 medium onion
- •2 cloves garlic
- •1 piece ginger
- •1 tablespoon medium curry powder
- •¼ teaspoon crushed red pepper flakes
- •¾ cup red lentils
- •1 can crushed tomatoes
- •½ cup cilantro
- •to taste Kosher salt and pepper
- •1 can unsweetened coconut milk
- •1 to serve lime wedges
Cooking Instructions
- 1.
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, 1/2 cup cilantro, a generous pinch of salt, and 21/2 cups water; season with pepper. Set aside 1/4 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.
40 min
- 2.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
5 min
- 3.
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.