My husband got me chef, Yotam Ottolenghi’s book, Simple for my birthday last June and we’ve been obsessed with delicious, nourishing soup!
Red lentils are high in fiber, protein and a good source of B vitamins & potassium. This curried soup is perfect in warm or cool weather and the copious amount of cilantro used acts as a natural detoxifier.
- 2 tablespoons virgin coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 2½-inch piece ginger, peeled, finely grated
- 1 tablespoon medium curry powder (such as S&B)
- ¼ teaspoon crushed red pepper flakes
- ¾ cup red lentils
- 1 14.5-ounce can crushed tomatoes
- ½ cup finely chopped cilantro, plus leaves with tender stems for serving
- Kosher salt, freshly ground pepper
- 1 13.5-ounce can unsweetened coconut milk, shaken well
- Lime wedges (for serving)
- 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.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.