CURRIED LENTIL, TOMATO & COCONUT SOUP - TM

This is the second time I make this soup. It's super easy to make and it is yummy. I have made it to take to work for lunch. With the weather being a little cooler, soup is a nice thing to eat. It doesn't have many ingredients, but it has a lot of flavour. I have blitzed it a bit to make it smoother, but the first time I didn't and it was really delicious too. 

Ingredients

2 tbsp coconut oil (or sunflower oil)
1 onion, finely chopped (160g)
1 tbsp medium curry powder
¼ tsp chilli flakes
2 garlic cloves, crushed
4cm piece of ginger, peeled and finely chopped (30g)
150g red lentils, rinsed and drained
1 x 400g tin of chopped tomatoes
25g coriander stalks, roughly chopped, plus 5g picked leaves, to garnish
1 x 400ml tin of coconut milk
salt and black pepper


Method

1. Put the oil into a medium saucepan and place on a medium high heat. Add the onion and fry for 8 minutes, stirring frequently, until soft and caramelised. Add the curry powder, chilli flakes, garlic and ginger and continue to fry for 2 minutes, stirring continuously. Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600ml of water, 1 teaspoon of salt and a very generous grind of pepper.

2. Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside 4 tablespoons – you’ll need this when serving – and add all the remaining coconut milk to the soup. Bring to the boil, then reduce the heat to medium and simmer gently for 25 minutes, until the lentils are soft but still holding their shape. Add a little bit more water – about 100–150ml – if your soup needs thinning down.

                  

3. Divide the soup between four bowls, drizzle over the reserved coconut milk, sprinkle with coriander leaves and serve.




Notes from the author

I like the rough texture of this soup – with the lentils still holding their shape and the coriander distinct – but you can also blitz it before serving, if you prefer things smooth. 

                           

This soup can be made 4 days in advance if kept in the fridge, and up to 1 month if frozen. Coriander stalks can all too often be thrown away but they shouldn’t be: they have the texture of chives and taste, unsurprisingly, of coriander. Serve with lime wedges, if you like, for a citrusy kick.

Using the Thermomix

1. Put the ginger and the garlic cloves in bowl and chop 3 sec / speed 5. Remove to a small bowl.

2. Add the onion cut in half to the bowl and chop 3 sec / speed 5. Scrape down the sides and add the oil and saute for 8 min / 120C / speed 1. 

Meanwhile, pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside 4 tablespoons.

3. Add the curry powder, chilli flakes, garlic and ginger and cook for 2 min / 100C / speed 1.

4. Add the lentils and stir for 1 min / reverse / speed 1.

5. Add the tomatoes, coriander stalks 600ml water, 1 tsp salt & a grind of pepper. Add the remaining coconut milk to the bowl and cook 25min / 100C / reverse / speed 1. Add a little bit more water – about 100–150ml – if your soup needs thinning down.

6. Divide the soup between four bowls, drizzle over the reserved coconut milk, sprinkle with coriander leaves and serve.