Curried Lentil, Tomato, and Coconut Soup

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I am a diehard Yotam Ottolenghi fan. I love all of his books and I am always so impressed with his dishes, especially the flavors he pairs together. This curried lentil, tomato and coconut soup was inspired by his recipe and it does not disappoint. I have added it to my weeknight dinner rotation because it is easy, healthy, and freezes well. I served my soup with some grilled pizza dough as a fake “naan” but feel free to serve with any crusty bread you can find to soak up all of that goodness.

Curried Lentil, Tomato, and Coconut Soup

Inspired by this Yotam Ottolenghi Recipe

  • 2 tablespoons virgin coconut oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 (2 1/2") piece fresh ginger, peeled, finely grated

  • 1 Tbs medium curry powder (powder not paste)

  • 1 1/2 cups green lentils

  • 1 (28 oz) can crushed tomatoes

  • 1/2 cup finely chopped cilantro, plus more for garnish.

  • Kosher salt, freshly ground pepper

  • 1 (13.5 oz) can unsweetened coconut milk, shaken well

  • Lime wedges, toasted coconut, and crusty bread (for serving)

Melt coconut oil over medium heat in a medium sized pot or Dutch oven. Add the onion and saute until soft, about 4 to 6 minutes. Add the garlic, ginger, and curry powder and continue to cook for another 30 seconds. Add the lentils, tomatoes, cilantro, coconut milk, 2 cups of water, and a big pinch of salt and pepper. Cook for about 20 to 25 minutes or until lentils are soft.

Serve the soup in a big bowl topped with more cilantro, toasted coconut, and lime wedges.

Serves about 4 to 6.