I really am on a soup kick this winter, but with dishes like the lentil tomato coconut soup it’s easy to see why! This soup is such a winner – hearty, healthy, warming and delicious. Plus, it reheats well!
I slightly amended a recipe I found at Bon Appetit
- Medium onion
- 3 cloves garlic
- 6cm piece of ginger
- Olive oil
- 1tbs curry powder
- Pinch of dried red pepper flakes
- 1 cup red lentils
- Can of crushed tomatoes
- 2 1/2 cups vegetable stock
- 1/2 cup fresh coriander + more for sprinkling on top
- Can of coconut milk
- Dice the onion and set aside
- Mince the garlic and grate the ginger and set aside
- Heat oil in a heavy bottomed saucepan and cook the onion for 5 minutes, until softened
- Add the garlic, ginger, curry powder and red pepper flakes and stir to combine, cooking for 2 minutes
- Rinse the lentils then add to the pan, stirring to coat in the spice mix and cook for 1 minute
- Pour in the tomatoes and stock, then roughly chop the coriander and stir through
- Set aside 1/4 cup of the coconut milk, then pour the remainder in to the pot, stirring to combine, then season
- Bring to the boil then reduce to a simmer for 20-25 minutes, stirring occasionally, until the lentils are just cooked
- Divide amongst serving bowls and drizzle with the remaining coconut milk, top with fresh coriander and serve with lime wedges
I love the vibrant colour of this lentil tomato coconut soup almost as much as I love the flavour! I also love that it can be on the table in under 45 minutes and only uses one pan and one chopping board. Perfect for a mid-week dinner, especially if you’re keen for some leftovers!
If you are going to save some for leftovers, then save adding the extra coconut milk until you are ready to serve the reheated soup. Mine has never hung around long enough to try freezing it, but I’m pretty sure it would freeze well too.