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
  • 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
  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.
Recipe from Ottolenghi Simple
Recipe by Joanne Eats Well With Others at