This soup uses all store cupboard ingredients. You do need fresh coriander but we regularly have an almost full bag of this in the fridge and are happy to have this soup idea to use it up. We make soup almost every week in the winter months and this is definitely one of our favourites. The recipe is from Ottolenghi Simple where they suggest leaving it rough, which we did, but you can blend until smooth if you prefer.
Curried lentil, tomato & coconut soup – serves 4
- 2 tbsp coconut oil or sunflower oil
- 1 onion, finely chopped
- 1 tbsp medium curry powder
- ¼ tsp chilli flakes
- 2 garlic cloves, crushed
- 4 cm piece of ginger, peeled and finely chopped
- 150g red lentils, rinsed and drained
- 1 x 400g tin of chopped tomatoes
- 25g coriander stalks, roughly chopped, plus 5g picked leaves to garnish
- 1 x 400ml tin of coconut milk
Put the oil into a large saucepan and put over a medium-high heat. Add the onion and fry for 8 minutes, stirring often, until soft and caramelised.
Add the curry powder, chilli flakes, garlic and ginger and keep frying for another 2 minutes, stirring all the time.
Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600ml of water, 1 tsp of salt and a lots of black pepper.
Pour the coconut milk into a large bowl and whisk gently until smooth. Set aside 4 tbsp to garnish the bowls, then add the coconut milk to the soup. Bring to the boil, then reduce the heat to medium and simmer gently for 25 minutes, until the lentils are soft abut still holding their shape. Add a bit more water – 100-150ml – if the soup is too thick.
Divide the soup between warm bowls and garnish with a drizzle of coconut milk and some coriander leaves.
(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Tara Wigley and Esme Howarth, Ebury Press, 2018.)
Jono & Jules do food & wine 
Leave a Reply