A lovely red lentil soup that is creamy, has a great curry flavor and can be as spicy as you want it to be.
- 2 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 medium-large piece ginger peeled and grated
- 1 tablespoon medium curry powder (you can use more if you can handle spicy)
- 1/4 teaspoon crushed red pepper flakes (you can use more if you can handle spicy)
- 3/4 cup red lentils
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup finely chopped cilantro, plus leaves for serving
- salt, fresh ground pepper
- 1 (13.5 oz) can unsweetened coconut milk, shaken well
- Lime wedges (for serving)
- Heat the olive oil in a medium saucepan over medium. Cook onion stirring often until softened and light golden brown, 5-6 minutes. Add garlic, ginger, curry powder and red pepper flakes stir well and cook about 2 minutes.
- Add the lentils, keep stirring everything together and for cook 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 soup to a boil. Reduce heat and simmer, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Add salt and pepper to taste.
Serve soup in bowls with a drizzle of reserved coconut milk and top with cilantro. Squeeze a lime wedge or two) over, it makes the soup come alive!
Soup (without toppings) can be made 3 days ahead. Let cool, cover and chill.
Recipe by Yotam Ottolenghi.