Curried Lentil, Tomato and Coconut Soup

Curried lentils, tomato, and coconut soup.

Prep Time: 5

Cook Time: 35

Servings: people

Author: Giangi Townsend

Curry, lentils, and coconut milk marry well in this soup. Not to mention so easy to make.

Ingredients

2 tablespoons vegetable oil
1 cup yellow onion, finely chopped
1 tablespoon curry
2 garlic cloves, crushed
½ cup ginger, peeled and finely chopped
¾ cup red lentils,
2 cups crushed tomatoes
1 cup chopped parsley, + ¼ cup of roughly chopped to garnish
1 teaspoon salt
2.5 cups water
13.5 ounces coconut milk,

US - Metric

Instructions

In a medium saucepan pour the vegetable oil and place over medium-high heat. Add the onions and fry, stirring frequently for 8 minutes, until soft and caramelized.
Add the curry powder, garlic, and ginger and continue to fry for 2 minutes, stirring constantly. Add the lentils, stir through for 1 minute, then add the tomatoes, parsley, water, salt, and a generous number of grinds of pepper.
Pour the coconut milk into a bowl and gently whisk it until smooth and creamy. Set aside ¼ cup and add the remaining coconut milk to the soup. Bring to a boil over high heat, then lower to a simmer and cook for 25 minutes or until the lentils are soft but still holding their shape.
Divide amongst four bowls, drizzle with the reserved coconut milk, sprinkle with parsley leaves, and serve.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.