Stranger Foods

Curried lentil, tomato and coconut soup

Serves 4 40 mins

40 mins	Total
15 mins	Prep
25 mins	Cook

Vegetarian Recipe image

Coriander stalks can all too often be thrown away but they shouldn't be: they have the texture of chives and taste, unsurprisingly, of coriander. Serve with lime wedges, if you like, for a citrusy kick.

Ingredients

x0.5

Metric

Imperial

2 tbsp coconut oil (or sunflower oil)
1 onion, finely chopped
1 tbsp medium curry powder
½ tsp chilli flakes
2 cloves garlic, crushed
4 cm piece of ginger, peeled and finely chopped
150 g red lentils, rinsed and drained
1x 400 g tin of chopped tomatoes
25 g coriander stalks, roughly chopped, plus 5 g picked leaves to garnish
1x 400 ml tin of coconut milk
salt and black pepper

Instructions

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°F

Put the oil into a medium saucepan and place on a medium high heat. Add the onion and fry for , stirring frequently, until soft and caramelised. Add the curry powder, chilli flakes, garlic and ginger and continue to fry for , stirring continuously. Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600 ml 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 - you'll need this when serving - and add all the remaining coconut milk to the soup. Bring to the boil, then reduce the heat to medium and simmer gently for , until the lentils are soft but still holding their shape. Add a little bit more water - about 100-150 ml - if your soup needs thinning down.
Divide the soup between four bowls, drizzle over the reserved coconut milk, sprinkle with coriander leaves and serve.

Curried lentil, tomato and coconut soup

Ingredients

Instructions

SIMPLE by Ottolenghi