Curried Lentil, Tomato, and Coconut Soup

Ingredients for Curried Lentil, Tomato, and Coconut Soup

• 2 tablespoons virgin coconut oil or extra-virgin olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 (2 1/2") piece ginger, peeled, finely grated

• 1 tablespoon medium curry powder (such as S&B

• )

• 1/4 teaspoons crushed red pepper flakes

• 110g red lentils

• 1 (400g) can crushed tomatoes

• 1/2 cup finely chopped coriander, plus leaves with tender stems for serving

• Kosher salt, freshly ground pepper

• 1 (375g) can unsweetened coconut milk, shaken well

• Lime wedges (for serving)

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, 1/2 cup coriander, a generous pinch of salt, and 600ml water; season with pepper. Set aside 60ml coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more coriander. Serve with lime wedges.

Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.