Curried Lentil, Tomato, and Coconut Soup (Vegan)

Recipe from Healthyish via BonAppetit

Husband-Tested in Alice’s Kitchen

Serves 6

 

Oh, Mama!  What a delicious soup!  This was a cinch to make.  It’s a belly-warming soup perfect for a winter day. I think it would make a fabulous soup to pack in a thermos for work or school. Make a double batch and freeze one batch for a time when you are feeling puny and don’t feel up to cooking. This will perk you right up.  Check out the additions and substitutions at the bottom of the recipe for a change of pace.

2 Tablespoons virgin coconut oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 (2½-inch) piece of fresh ginger, peeled, finely grated

1 Tablespoon medium curry powder

¼ teaspoon crushed red pepper flakes

¾ cup red lentils

1 (14.5 oz.) can crushed tomatoes

2½ cups water

½ cup finely chopped cilantro, plus leaves for serving

Kosher salt, to taste

Freshly ground black pepper, to taste

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

Lime wedges, for serving

Heat the oil in a soup pot over medium heat.  Cook onion, stirring often, until softened and golden brown, about 8 minutes.  Add the garlic, ginger, curry powder, and red pepper flakes.  Cook, stirring, until fragrant, about 2 minutes.  Add lentils and cook, stirring 1 minute.  Add the tomatoes, ½ cup cilantro, a generous pinch of salt and pepper.  Add the water.  Set aside ¼ cup of the coconut milk for serving later.  Add the remaining coconut milk to the pot.  Stir and bring the mixture to a boil.  Turn down the heat and simmer gently, stirring occasionally, until the lentils are soft but not mushy, about 20-25 minutes.  To serve, divide among bowls.  Drizzle with the reserved coconut milk and top with more cilantro.  Serve with lime wedges.

Notes: 

·       To make ahead, prepare the soup (without toppings) and store in the fridge for up to 3 days. 

·       Soup can be frozen.

Additions and Substitutions:

Replace the coconut oil with extra-virgin olive oil.

Substitute 2 teaspoons jarred minced fresh ginger for the fresh ginger root.

Add a carrot, finely chopped, with the onion.

Substitute red curry paste for the curry powder.

Use roasted, crushed tomatoes for the crushed tomatoes.

You can also substitute regular canned tomatoes for the crushed tomatoes.

Substitute chicken or vegetable broth for the water.

Use fresh basil instead of cilantro.

Add some cooked shredded chicken or fresh shrimp towards the end of the cooking.

Serve over brown rice, if desired.

Nutritional Info: 

By my calculations, 1 of 6 servings of this soup = 197 calories if using light unsweetened coconut milk.

1 of 6 servings of this soup = 280 calories if using full fat unsweetened coconut milk.