Curried Lentil, Tomato, and Coconut Soup

Ingredients

• •2 tablespoons virgin coconut oil or extra-virgin olive oil
• •1 medium onion
• •2 cloves garlic
• •1 piece ginger
• •1 tablespoon medium curry powder
• •¼ teaspoon crushed red pepper flakes
• •¾ cup red lentils
• •1 can crushed tomatoes
• •½ cup cilantro
• •to taste Kosher salt and pepper
• •1 can unsweetened coconut milk
• •1 to serve lime wedges

Cooking Instructions

1. 1.

   Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, 1/2 cup cilantro, a generous pinch of salt, and 21/2 cups water; season with pepper. Set aside 1/4 cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.

   40 min

2. 2.

   To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

   5 min

3. 3.

   Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.