Even though my husband and I eat everything, once in a while, it’s good to go vegetarian…and this curried coconut, tomato and lentil soup is the perfect fit. It’s rich, delicious, pretty and great for either lunch or dinner. I’ve now made it several times, sometimes using cilantro and sometimes parsley. Always great. And it’s wonderful left over too!
Red lentils are surprisingly easy to come by, and if they aren’t available at your grocery store, you can also buy them on Amazon.
2 Tbsp coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 large garlic cloves, finely chopped
2 Tbsp minced fresh ginger
1 tablespoon Madras curry powder
1/4 teaspoon crushed red pepper flakes (or to taste)
1 cup red lentils
18 oz (about 2 1/4 cups or 3/4 of a large 28-oz can) crushed tomatoes
2 cups water
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
1 tsp kosher salt
Freshly ground pepper
1 13.5 oz can unsweetened coconut milk, shaken well
1 Tbsp fresh lime juice
Lime wedges for serving (if desired)
Heat the coconut oil or olive oil in a medium saucepan over medium heat. Add the onion, and cook until soft, translucent and lightly golden brown, about 8-10 minutes. Add garlic, ginger, curry powder and crushed red pepper flakes. Cook for 2-3 minutes until fragrant. Add the lentils and cook, stirring, for 1 minute. Add the tomatoes, water, 1/2 cup cilantro, salt and pepper. Set aside 1/4 cup of the coconut milk for serving, and add the rest of the can to the soup. Mix well and bring to a simmer.
Simmer the curried coconut, tomato and lentil soup until the lentils are tender, about 25 minutes, stirring occasionally. Add the lime juice and stir to mix in thoroughly. Taste the soup and adjust seasonings as needed.
When ready to serve, divide the soup among bowls. Using a spoon, drizzle the coconut milk decoratively across the top. Garnish with the cilantro leaves in the center and serve with lime wedges (if using). And there you have a delicious, curried coconut, tomato and lentil soup!