Curried Lentil, Tomato and Coconut Soup
A delicious and hearty soup, perfect for cold wintery nights and yummy lunch leftovers!
Servings 4 serves
- 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.
If your soup needs thinning down, you can add extra filtered water or coconut milk.
If you prefer a smoother or thicker soup, you can zizz the soup with a stick blender.