CURRIED LENTIL, TOMATO, AND COCONUT SOUP

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Curried Lentil, Tomato, and Coconut Soup image

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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