Adapted from a recipe in Yotam Ottolenghi’s Simple, this recipe uses mostly pantry staples yet is packed with flavours of coconut, curry and tomato. It’s hearty and filling, packed with fiber and protein. It serves 4 as a starter or light meal, and 2 as a substantial and filling main.
Curried lentil soup with coconut & tomato
- 1 tbsp olive oil non-stick spray works perfectly well too
- 1 onion finely chopped
- 1 tbsp mild or medium curry powder
- 1/4 tsp chilli flakes or cayenne pepper optional, more or less depending on how spicy you want it
- 2 garlic cloves crushed
- 4 cm piece of ginger finely chopped
- 1 cup dry red lentils
- 1 400g tin of tomatoes
- 2 cups boiled water
- 25 g fresh coriander not make or break if you don't have this on hand
- 1/2 400ml tin light coconut milk you can freeze the rest for later
- salt and black pepper to taste
- plain yoghurt, for garnish
- Heat the oil in a medium pot and fry the onion on medium heat until translucent, about 8 minutes. Add splashes of water to the pan if the onion begins to stick.
- Add the curry powder, chili, garlic and ginger and fry for about 2 minutes, stirring continuously.
- Add the lentils, the tomatoes, and 2 cups of boiled water.
- Remove the leaves from the coriander stalks, then chop the stalks finely and add them to the soup. Set the leaves aside for garnish.
- Add the coconut milk, 1 tsp of salt and a generous grind of black pepper. Give it a good stir.
- Bring to the boil, then reduce the heat to low and simmer for about 25 minutes. Add more boiling water if your soup needs thinning.
- Serve garnished with a blob of plain yoghurt and fresh coriander coriander leaves.