Curried Lentil, Tomato, and Coconut Soup
Lunch, Main Dish, Side Dish • Dairy Free, Gluten Free, Low Carb, Meatless, Soup, Stovetop
Serving size: 4 servings
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Ingredients
- 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)
Directions
- 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.
- 2. To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
- 3. Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
Notes
- • A good addition to the soup would be either spinach or kale.
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- • Link to original recipe
