A healthy vegan tomato, coconut, and red lentil soup that can be made in 30 minutes and is filled with creamy curry flavor.
Tomato, Coconut, and Red Lentil Soup

First full work week of 2020!!!

BRING IT.

By which I mean, this is going to be a challenge. To put it mildly.

Tomato, Coconut, and Red Lentil Soup

It’s only 7:30AM and I already woke up an hour later than intended this morning and when I did manage to pull myself out of bed, Remy informed me, “But the sun’s not up!!!! IT’S STILL SLEEP TIME.”

I hear you kid, I really do.

So now I’m sipping my coffee and writing this post when I really should be frantically getting dressed and running out the door. We’re off to a great start!!

Tomato, Coconut, and Red Lentil Soup

In my defense, you just really needed to know about this recipe at the start of your workweek because it is a hearty, wholesome, pantry weeknight meal lifesaver!!

It’s filled with great things like lentils, canned tomatoes, and cilantro with all the warm flavors of curry so it’s kind of like you’re eating a warm (slightly spicy) hug. Pretty sure we could all use a little more of that during these troubled times.

Tomato, Coconut, and Red Lentil Soup

Tomato, Coconut, and Red Lentil Soup
 
A healthy vegan tomato, coconut, and red lentil soup that can be made in 30 minutes and is filled with creamy curry flavor.
Yield: 4 servings
Ingredients
  • 2 tbsp coconut oil
  • 1 onion, minced
  • 1 tbsp Madras curry powder
  • ¼ tsp crushed red pepper flakes
  • 2 garlic cloves, grated
  • 2-inch (5 cm) piece of ginger, minced
  • ¾ cup (150 g) red lentils, rinsed and drained
  • 1 (14.5 oz/400 g) can diced tomatoes
  • 1¼ cups (25 g) cilantro (stems and leaves), roughly chopped
  • 2½ cups (600 mL) water
  • salt and black pepper, to taste
  • 1 (13.5 oz/400 mL) can coconut milk
Instructions
  1. Heat oil in a medium pot over medium-high heat. Add in the onion and saute for 8 minutes, stirring frequently, or until tender and caramelized. Add in the curry powder, red pepper flakes, garlic, and ginger. Saute for another 2 minutes, or until frequently, stirring constantly. Stir in the lentils, tomatoes, cilantro, water, 1 tsp salt, and black pepper.
  2. Set aside ¼ cup of the coconut milk, then pour in the remainder of it. Bring to a boil then lower the heat to medium and simmer for 25 minutes or until the lentils are soft. Season again to taste with salt and black pepper.
  3. Divide the soup among four serving bowls. Drizzle with the reserved coconut milk and serve warm.
Notes
Recipe from Ottolenghi Simple

 

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2 Responses to Tomato, Coconut, and Red Lentil Soup

  1. Pam says:

    It looks and sounds comforting and so delicious!

  2. Ann says:

    I have every ingredient! Perfect soup for the cold and rainy wet coast weather. Making it tomorrow.

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