Curried lentil soup with coconut & tomato

A pantry staple red lentil soup that is deliciously hearty and filling.

5 from 1 vote

Total Time 35 mins

Calories 345 kcal

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.

Nutritional info per 1/4 of the recipe: 345 kcal; 16.3 g fat; 38.1 g carb; 17.6 g fiber; 14.7 g protein.