Curried Lentil, Tomato, & Coconut Soup

I have been cooking A LOT from the new Ottolenghi Simple cookbook, which I received as a Christmas gift last month. This soup has been my favorite recipe in the book so far. It’s delicious!!!

In other food news, my parents came to visit last weekend and they brought a scobe (kombucha starter) so now I’m making kombucha! The first batch should be ready in a few days, and I’m excited to see how it turns out. At almost $4 a bottle in the store, this stuff is not cheap, so I’m hoping my home-brewing endeavor is a success.

Not too much cooking on the horizon for this busy week, but Andrew will be out of town this weekend, so I will definitely be cooking some mushrooms and maybe a few more foods that I love and he doesn’t. What are you up to this weekend? If you’re looking for Super Bowl recipes, I can recommend my Smoky Beef and Black Bean Chili. Or start a new football food tradition and make this red lentil soup!

Curried Lentil, Tomato, & Coconut Soup

adapted from Ottolenghi Simple. serves 4

• 2 Tbsp coconut oil
• 1 yellow onion, finely chopped (about 1 1/4 cups)
• 1 2-inch piece fresh ginger, peeled and finely chopped
• 2 cloves garlic, crushed
• 1 Tbsp curry powder
• 1/4 tsp red chili flakes
• 3/4 cup red lentils, rinsed and drained
• 1 14.5 oz. can chopped tomatoes
• 2 1/2 cups water
• 1 1/4 cup finely chopped cilantro stems, plus 1/4 cup leaves for garnish
• 1 can full-fat coconut milk
• Kosher salt and freshly ground black pepper

1. In a large pot, heat the coconut oil. Saute the onion over medium heat, stirring occasionally, until soft and beginning to brown, about 8 minutes. Add the ginger, garlic, chili flakes, and curry powder, stir, and cook for two minutes more. Add the lentils, tomatoes, cilantro stems, 1/2 tsp salt, a few grinds of pepper, and 2 1/2 cups water.
2. Pour the coconut milk into a bowl and stir well until smooth. Reserved 1/4 cup to garnish the soup and add the rest to the pot with the lentils. Bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes, until lentils are soft but still hold some of their shape. Thin with a splash of water if necessary. Spoon into bowls and garnish with coconut milk and cilantro leaves.