Curried lentil, tomato and coconut soup
CURRIED RED LENTIL, TOMATO AND COCONUT SOUP
Super easy, not expensive, this soup has a rough texture that I like.Buddy it up with nans or grilled sourdough bread, it is a pure delice.
For 3 gourmands
Ingredients
2 tbsp coconut oil (or Sunflower oil)
1 onion finely chopped
1 tbsp medium curry powder ( Malaysian mix is perfect)
¼ Tsp chilli flakes
4 garlic cloves, crushed
10cm piece of ginger peeled and finely chopped
250g red lentils, rinsed and drained
1 tin of 400g chopped tomatoes
1 bouquet fresh coriander
1 tin of 400ml coconut milk
salt and black pepper
Method
This soup can be made 4 days in advance if kept in the fridge and up to one month if frozen
Super easy, not expensive, this soup has a rough texture that I like.Buddy it up with nans or grilled sourdough bread, it is a pure delice.
For 3 gourmands
Ingredients
2 tbsp coconut oil (or Sunflower oil)
1 onion finely chopped
1 tbsp medium curry powder ( Malaysian mix is perfect)
¼ Tsp chilli flakes
4 garlic cloves, crushed
10cm piece of ginger peeled and finely chopped
250g red lentils, rinsed and drained
1 tin of 400g chopped tomatoes
1 bouquet fresh coriander
1 tin of 400ml coconut milk
salt and black pepper
Method
- Pull the coconut oil into a medium saucepan and place on a medium high heat.
- Add the onion and fry it for 8 minutes, stirring frequently until soft and a little bit brown.
- Add the curry powder, chilly flakes, garlic and ginger and continue to fry for 2 minutes, stirring continuously.
- Add the lentils, stir through for 1 minute
- Add the tomatoes, 1/3 of the coriander, 800ml of water, 1 teaspoon of salt and a very generous grind of pepper.
- Pour the coconut milk into a bowl and gently whisk until smooth and creamy.
- Set aside 4 tablespoons as you will need this when serving and add the remaining coconut milk to the soup.
- Bring to the bowl, then reduce the heat to medium and simmer gently for 25 minutes until the lentils are soft but still holding their shape.
- Add a little bit more water about 100/150ml if your soup needs thinning down.
- Divide the soup between the bowls, drizzle over the reserved coconut milk, sprinkle with coriander leaves and serve.
This soup can be made 4 days in advance if kept in the fridge and up to one month if frozen