Stranger Foods

Curried lentil, tomato and coconut soup

Serves 4 | Prep 15 mins | Cook 25 mins

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.

Source: SIMPLE by Ottolenghi

Ingredients

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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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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.

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