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Curried Lentil, Tomato and Coconut Soup


  • Author: Recipe Winners
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 serves

Description

This healthy tasty soup is made in about 40 minutes. Perfect for a quick dinner with some crusty bread or thick toast.


Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium brown onion, finely chopped
  • 4 fat cloves of garlic, finely chopped
  • 5 cm (2 1/2 inch) piece of fresh ginger, finely grated
  • 2 tablespoons medium dry curry powder – we used Clive of India brand
  • 1/2 teaspoon dried chilli flakes
  • 1 cup red lentils
  • 2 1/2 cups chicken stock
  • 400g (14 ounce) can of chopped tomatoes
  • 400g (14 ounce) can of coconut milk
  • 1/2 cup finely chopped fresh coriander
  • 1 teaspoon salt
  • 1/2 teaspoon freshly milled black pepper
  • fresh lime to serve

Instructions

  • heat oil over medium heat and add onion
  • cook onion till tinged brown and softened (about 10 minutes)
  • add garlic, ginger, curry powder and chilli and stir for about 2 minutes
  • add the lentils and tomatoes
  • set aside 1/4 cup of coconut milk for garnishing
  • add stock, coriander, salt, pepper and remaining coconut milk bring to a boil then reduce heat to a simmer
  • stir frequently as those little lentils will want to stick to the base of the pan and we don’t want that
  • cook for 20-25 until lentils are soft, but not mushy
  • check seasoning
  • serve drizzled with the reserved coconut milk, fresh coriander and lime
  • enjoy!

Notes

  • soup freezes well
  • Category: soups
  • Method: stove top
  • Cuisine: Indian

Keywords: curried lentil, tomato and coconut soup