Curried Lentil, Tomato, and Coconut Soup

Everything Yotam Ottolenghi touches turns to gold. If you don’t already have one of his cookbooks [Ottolenghi (2008), Plenty (2010), Jerusalem (2012)] in your home, prepare yourself. YO takes flavor to the next level. Look at this list of ingredients – I’ve used them all, but never to such glorious effect. And it’s not just flavor. He takes texture to the next level, and color. Surely his kitchen has more than three dimensions.

    • 2 tablespoons virgin coconut oil or extra-virgin olive oil
    • 1 medium onion, chopped finely
    • 2 cloves garlic, chopped finely
    • 1 (2 1/2″) piece ginger, peeled and grated finely
    • 1 Tbsp. curry powder
    • 1/4 tsp. crushed red pepper flakes
    • 3/4 cup red lentils
    • 1 can (14.5-oz.) crushed tomatoes
    • 1/2 cup cilantro, chopped finely (plus extra whole leaves to garnish)
    • Kosher salt and fresh ground black pepper
    • 1 can (13.5-oz.) coconut milk (unsweetened), shaken well
    • 1 whole lime, in wedges (for serving)
    • Heat oil in a medium saucepan over medium heat. Cook onion 8-10 minutes, stirring often, until softening and turning gold. Add garlic, ginger, curry powder, and red pepper flakes and cook 2 minutes, continuing to stir, until fragrant. Add lentils and stir for 1 minute. Add tomatoes, chopped cilantro, a generous pinch of salt, and 2½ cups water. Season to taste with black pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil, reduce heat, and simmer gently 20-25 minutes, stirring occasionally, until lentils are soft but not mushy. Season with more salt and pepper to taste.
    • To serve, divide soup among bowls. Drizzle with reserved coconut milk and sprinkle with cilantro leaves. Serve with lime wedges.
    • Serves 4.

Thank you to Yotam Ottolenghi and for this glorious recipe.

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