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Curried Lentil Soup with Coconut and Tomatoes
4 servings
Steps
- Warm 2 Tbsp. virgin coconut oil or extra-virgin olive oil in a medium saucepan on the stovetop over medium heat. Cook 1 medium onion, finely chopped, stirring often, until softened and golden brown, 8–10 minutes. Add 2 garlic cloves, finely chopped, one 2½" piece fresh ginger, peeled, finely grated, 1 Tbsp. curry powder, and ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add one 14.5-oz. can crushed tomatoes, ½ cup finely chopped cilantro, a generous pinch of kosher salt, and 2½ cups water; season with freshly ground black pepper. Set aside ¼ cup liquid from one 13.5-oz. can unsweetened coconut milk for serving; add remaining coconut milk to saucepan. Bring mixture to a boil, then 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, ladle soup into bowls. Drizzle with reserved coconut milk and garnish with more cilantro. Serve with lime wedges.Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; store in an airtight container and chill. Reheat over medium heat until simmering.Editor’s note: This curried lentil soup recipe was first published in our December 2017 issue. Head this way for more of our best recipes for lentils →
Originally published at bonappetit.com. Reproduced for personal collection.
