Curried lentil, tomato and coconut soup
#healthyish and #lessmeatfortheplanet
I went hard on this recipe when I first made it - serving it a few times a month. It got to the point where PK refused to keep eating it so it was out of rotation for a while. But it’s back! And boy am I glad that it is. It’s so satisfying and different enough that it feels special for a weeknight. Plus it’s hearty and made with lentils - great for my loose eating habits of #healthyish and #lessmeatfortheplanet.
Tonight’s takes:
Husband: “Nice. Nice and coconut-y. It’s delicious.” But then he added sriracha and corn chips (evidence below), so… 🤷♀️
Helen (5 1/2 years old): “I think it’s actually pretty good.” Surprised expression.
Hector (3 years old): Bounds up to the table, looks at his bowl, “I TOLD YOU I DIDN’T WANT THIS SOUP FOR DINNER. It’s not good.” 5 minutes later: “It’s delicious.”
Original recipe - Bon Appétit December 2017
What I used:
1 medium onion
3 garlic cloves
3 hunks of ginger
About a cups worth of leftover diced onion and cilantro mix (leftover from enchiladas)
1 tbsp curry powder
1 cup red split lentils
1 796ml (28oz) can whole tomatoes
1 400ml (14oz) can coconut milk
Olive oil
Salt
What I did:
Peeled and cut onion into large chunks. Smashed garlic cloves, removed skins. Broke off ginger pieces.
Threw everything in my mini food processor and pulsed it until ground. I love this thing. Get one if you don’t have one yet. Way more useful than the big ones.
Added the leftover onion and cilantro in.
Pulsed until ground.
Put large pot on stove with lots of olive oil. Turned heat to medium.
Once oil was warm, added the onion mixture.
Opened my coconut milk …
… and tomatoes.
Used my immersion blender to liquify my tomatoes.
Once onion mixture started to brown ever so slightly …
… added curry powder.
Toasted curry powder for 1 minute until really fragrant.
Added lentils. Toasted for 1 minute.
Added coconut milk, tomatoes and about 2 coconut milk cans worth of water.
Added about a teaspoon of salt.
Mixed everything together. Scraped up brown bits sticking to the bottom of the pot.
Diced a small handful of cilantro, stems and all.
Added cilantro.
Brought to a simmer, turned heat down to medium-low. Simmered for 20 minutes.
Lightly diced cilantro leaves.
Served with garnish.
Done!
Bastardized version:
Next time:
It was quite thick tonight - more like a lentil stew. Next time I’d add more water if I wanted it to be more of a soup. And I didn’t have any limes. The recipe calls for these. I would try to make sure I have some next time; I love citrus.
Happy Monday.
😋😋😋
-Ellisa