Curried Tomato, Lentil and Coconut Soup
Fire roasted tomatoes and onions are cooked with vibrant curry powder and ginger, blended, and then simmered with red lentils and coconut milk in this aromatic soup inspired by Indian cuisine. Garnish with bright cilantro and limes and serve with naan bread. It's so good -- and so easy to prepare with pantry staples.
Equipment
- stock/soup pot or Dutch oven
- blender or immersion blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- ¼ cup tomato paste
- 2 tablespoons Madras curry powder
- 1 tablespoon freshly grated ginger
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes
- 2 14.5 ounce cans fire roasted diced tomatoes or 28 ounce can
- 4 cups chicken stock
- 13.5 ounce can full fat coconut milk
- 1 cup uncooked red lentils
- 1 tablespoon honey
- kosher salt, to taste
- fresh ground black pepper, to taste
- chopped fresh cilantro and lime wedges for garnish
Instructions
- In a soup pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened and just starting to caramelize, about 10 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomato paste, curry powder, ginger, turmeric and red pepper flakes and cook until tomato paste darkens and spices are fragrant, about 2 minutes.
- Transfer contents of the stock pot to a blender. Add fire roasted diced tomatoes and blend until smooth*. Return blender contents to the stock pot and add the chicken stock, coconut milk and red lentils. Bring to a boil and reduce heat to simmer. Simmer until lentils are softened but retain some firmness, about 20 minutes. Stir in honey. Add kosher salt and fresh ground pepper to taste.
- Serve in bowls and garnish with chopped cilantro. Serve with lime wedges and naan bread.
Notes
* Use an immersion blender instead of a blender or food processor. Leave the onion mixture in the stock/soup pot and add the diced tomatoes. Blend with an immersion blender and continue with the recipe by adding the chicken broth, coconut milk and lentils.