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Curried Red Lentil Soup with Tomato & Coconut

A lovely red lentil soup that is creamy, has a great curry flavor and can be as spicy as you want it to be.
Course Soup
Cuisine Indian, International
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 422kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe by Yotam Ottolenghi.

Nutrition

Calories: 422kcal | Carbohydrates: 35g | Protein: 13g | Fat: 28g | Saturated Fat: 19g | Sodium: 151mg | Potassium: 913mg | Fiber: 13g | Sugar: 6g | Vitamin A: 414IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 8mg