Curried Lentil, Tomato, and Coconut Soup

Yotam Ottolenghi is an Israeli-British restaurant owner, chef and food writer. He is co-owner of 5 delis and restaurants in London and author of 3 best-selling cookbooks featuring vegetables and desserts. He has described his cooking philosophy as “I want drama in the mouth” and makes good use of “noisy” middle eastern ingredients. Bon Appetit featured this recipe of his recently, and in the past has praised the fact that “He made the world love vegetables.”

I found this easy to prepare, satisfying and delicious! I added some diced carrots along with the onion just because I love them in soup and used chicken broth instead of water. Don’t forget the lime squeeze at serving time; it really adds something. Lovely vegetarian dish! (If you stick with water.)

2 Tbs. 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 and finely grated

1 Tbs. medium curry powder

1/4 tsp. crushed red pepper flakes

3/4 cup red lentils

1 (14.5-ounce) can crushed tomatoes

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

Kosher salt, freshly ground pepper

1 (13.5-ounce) can unsweetened coconut milk, shaken well

Lime wedges (for serving)

Heat oil in a medium saucepan over medium heat. 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 cilantro, a generous pinch of salt, and 2 1/2 cups water; season with pepper. Set aside 1/4 cup 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 cilantro. Serve with lime wedges. Serves 4.
Note: I used low fat coconut milk. Yogurt would also make a nice topping. The spiciness will depend on your curry powder.