Lentil tomato soup with curry and coconut from Yotam Ottolenghi

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are healthier and brown lentils are often cheaper.

Put the coconut oil in a stockpot and let it melt over medium heat.

Add the onion to the pan and cook for 8 minutes, stirring, until cooked and caramelised.

Add curry powder, chili flakes, garlic and ginger and fry for 2 minutes while stirring.

Add the lentils to the pan, stir for 1 minute and add tomatoes, cilantro, 600 ml water, 1 teaspoon salt and a generous amount of freshly ground pepper.

Pour the coconut milk into a bowl and stir until smooth and creamy. Set aside 4 tablespoons for serving, and stir the rest into the soup.

Bring the soup to the boil, simmer for 25 minutes on medium-low heat until the lentils are tender but not completely broken. Add some water if you think the soup is too thick.

Divide the soup between 4 bowls, drizzle the reserved coconut milk over it, sprinkle with coriander leaves and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary