This coconut-rich soup is a delightful fusion of colors and flavors. With a pressure cooker or instant pot, it comes together quickly.
- coconut oil, 2 TBS
- curry powder, 1 TBS
- onion, 1 medium, finely chopped
- garlic cloves, 2 finely chopped
- ginger, 2 1/2″ finger, finely grated
- red pepper flakes, 1/4 tsp
- red lentils, 3/4 cup
- tomatoes, crushed, 1 (14.5-ounce) can
- water, 2-1/2 cups
- coconut milk, 1 (13.5-ounce) can unsweetened
- salt, 1 tsp
- cilantro, 1/2 cup finely chopped, or parsley
- SERVE: with lime wedges
PREPARATION: I also like to use a food processor on onions and garlic, and then separately on the can of tomatoes.
- Chop onion and garlic and process into fine texture in food processor. Heat oil in a medium saucepan over medium heat. Add curry, and onion-garlic mixture then cook until softened and browned, 8–10 minutes. Add ginger, red pepper flakes and lentils and cook, stirring, one minute. Add tomatoes, cilantro, salt, coconut milk and water; season with pepper.
- Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. If using pressure cooker, close lid and bring up to pressure, and cook for four minutes then use quick pressure release. Taste test for seasoning.
- Serve with lime wedges and chopped cilantro
This soup builds flavor when reheated later in the week!
Original Recipe by Yotam Ottotlenghi