CURRIED LENTIL, TOMATO, AND COCONUT SOUP

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.