This beautiful soup recipe was shared with me by a friend, who adapted it from the Yotam Ottolengi Simple cookbook. It’s a delicious and easy recipe and it keeps beautifully for leftovers the next day. I often double the recipe and freeze half for an easy weeknight meal. The warming spices make it a fantastic option as the weather starts to turn cooler and it can be served up with some crusty bread or Life-Changing Loaf for a hearty evening meal. Enjoy!
Curried Lentil, Tomato and Coconut Soup
- Splash extra virgin olive oil
- 1 large brown onion finely chopped
- 1 tbsp medium curry powder (we use Clive of India)
- 1/4 - 1/2 tsp chilli flakes to taste
- 3 garlic cloves crushed
- 30 g fresh ginger root peeled and finely diced
- 175 g dry red lentils rinsed well and drained
- 600 ml filtered water
- 1 400g tin diced tomatoes
- 1 400ml tin coconut milk
- 40 g fresh coriander (stalks and leaves) finely chopped
- 1/2-1 tsp sea salt to taste
- Crack of black pepper to taste
- Extra coriander and coconut milk to serve
- Gently heat the extra virgin olive oil in a large saucepan. Add the onion and cook over a medium heat for 3-5 minutes, stirring often until softened and translucent.
- Add the curry powder, chilli flakes, garlic and ginger, and cook for another 1-2 minutes (ensuring the spices don't burn to the pan).
- Add the red lentils, filtered water, tinned tomatoes, coconut milk, finely diced coriander and sea salt to the pan. Cover and bring to a boil.
- Once boiling, reduce heat to low-medium and cook covered for 25-30 minutes (stirring regularly), until the lentils are cooked through and the soup has thickened. Note: You may wish to remove the lid 15 minutes into cooking, depending how thick you would like your soup.
- Season with a good crack of pepper and serve drizzled with remaining coconut milk and fresh coriander.