Curried Lentil Tomato And Coconut Soup

CURRIED LENTIL, TOMATO, AND COCONUT SOUP



Curried Lentil, Tomato, and Coconut Soup image

This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Recipe From epicurious.com

Provided by Yotam Ottolenghi

Categories     Bon Appétit     Soup/Stew     Winter     Lentil     Curry     Ginger     Coconut     Tomato     Cilantro     Quick and Healthy     Quick & Easy     Healthy     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients: 12

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 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)

Steps:

  • 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.
  • Do Ahead
  • Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.


CURRIED LENTIL, TOMATO, AND COCONUT SOUP



Curried Lentil, Tomato, and Coconut Soup image

Recipe From epicurious.com

Categories     Bean

Number Of Ingredients: 11

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2-1/2 piece ginger, peeled and finely grated
1 tablespoon curry powder
3/4 cup red lentils
1 can 14.5 oz can crushed tomatoes
1 salt & pepper
1 can 13.5 oz can unsweetened coconut milk, shaken well (low-fat is fine)
1/2 cup cilantro, finely chopped
1 lime wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium.
  • Cook onion, stirring often, until softened and golden brown, 8-10 minutes.
  • Add garlic, ginger and curry powder 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.
  • Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.




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