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Curried Lentil, Tomato, and Coconut Soup Recipe | Bon Appétit
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Brief Description
Lentil Soup
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Main Ingredient
Lentils
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup
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Tags:
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Notes:
This is the same recipe from Ottolenghi cookbook
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Posted By: kimolson
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Posted On: Mar 21, 2022
Number of Servings:
Ingredients:
- 2 tablespoons - virgin coconut oil or extra virgin olive oil
- 1 - medium onion, finely choopped
- 2 - garlic cloves, finely chopped
- 2 1/2 - inch piece ginger, peeled and finely grated
- 1 tablespoons - medium curry powder
- 1/4 teaspoons - crushed red pepper flakes
- 3/4 cups - red lentils
- ounces - 14.5 can crushed tomatoes
- 1/2 cups - finely chopped cilantro, plus leaves with tender stems for serving
- 1 - kosher salt and fresh black pepper
- - 13.5 can unsweetened coconut milk, shaken well
- - lime wedges for serving
Directions:
Step 1
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes 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.
Step 2
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Step 3
Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
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