Curried Lentil, Tomato, and Coconut Soup

Ingredients

• 2 tbsp Virgin coconut oil or extra-virgin olive oil
• 1 Medium onion (Finely chopped)
• 2 Garlic cloves (Finely chopped)
• 1.5 in Fresh ginger (Peeled and finely grated)
• 1 tbsp Medium curry powder (Such as S&B)
• 0.25 tsp Crushed red pepper flakes
• 0.75 cup Red lentils
• 14.5 oz Crushed tomatoes (1 can)
• 0.5 cup Cilantro (Finely chopped, plus leaves with tender stems for serving)
• Kosher salt (A generous pinch, plus more to taste)
• Freshly ground black pepper (To taste)
• 13.5 oz Unsweetened coconut milk (1 can, shaken well; reserve 1/4 cup for serving)
• 2.5 cups Water
• Lime wedges (For serving)

Steps

1. 1

   Heat the oil in a medium saucepan over medium heat.

2. 2

   Add the chopped onion. Cook, stirring often, until softened and golden brown, 8–10 minutes.

3. 3

   Add the chopped garlic, grated ginger, curry powder, and crushed red pepper flakes. Cook, stirring, until fragrant, about 2 minutes.

4. 4

   Add the red lentils. Cook, stirring, for 1 minute.

5. 5

   Add the crushed tomatoes, 1/2 cup of the chopped cilantro, a generous pinch of salt, and 2 1/2 cups water. Season with pepper.

6. 6

   Set aside 1/4 cup of the coconut milk for serving, then add the remaining coconut milk to the saucepan.

7. 7

   Bring the mixture to a boil. Reduce the heat and simmer gently, stirring occasionally, until the lentils are soft but not mushy, 20–25 minutes.

8. 8

   Taste the soup and season with more salt and pepper if needed.

9. 9

   Divide the soup among bowls. Drizzle with the reserved coconut milk and top with more cilantro. Serve with lime wedges.

Notes

Do ahead: The soup, without toppings, can be made 3 days ahead. Let it cool, then cover and chill.

Nutrition per serving

• soup
• main
• vegetarian
• gluten-free
• dairy-free
• one-pot
• stovetop
• make-ahead