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
800ml vegetable stock or simply filtered water
1 tin of 400g chopped tomatoes
1 bouquet fresh coriander 
1 tin of 400ml coconut milk
salt and black pepper
 
Method

  1. Pull the coconut oil  into a medium saucepan and place on a medium high heat.
  2. Add the onion and fry it for 8 minutes, stirring frequently until soft and a little bit brown.
  3. Add the curry powder, chilly flakes, garlic and ginger and continue to fry for 2 minutes, stirring continuously.
  4. Add the lentils, stir through for 1 minute
  5. Add the tomatoes, 1/3 of the coriander, 800ml of water, 1 teaspoon of salt and a very generous grind of pepper.
  6. Pour the coconut milk into a bowl and gently whisk until smooth and creamy.
  7. Set aside 4 tablespoons as you will need this when serving and add the remaining coconut milk to the soup.
  8. Bring to the boil, then reduce the heat to medium and simmer gently for 25 minutes until the lentils are soft but still holding their shape.
  9. Add a little bit more water about 100/150ml if your soup needs thinning down.
  10. 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