Curried Red Lentil Soup
Tomato, Coconut Milk, Lime, Cilantro
I never met an Ottolenghi recipe that I didn’t like. And Curried Red Lentil Soup is no exception. The Israeli-British chef describes his soup as “healthy and hearty, spicy and straightforward, frugal and fragrant in equal measure.”
He touted his svelte recipe as an antidote to rich holiday foods…but since those holidays are now a distant memory, I’m garnishing with a generous topping of irresistible crispy fried shallots.
Curried Lentil Soup with Tomato and Coconut Recipe
- 2 T. olive oil
- 1 medium onion, fine dice
- 4 garlic cloves, minced
- 3″ knob of ginger, grated
- 1 T. curry powder
- 1 t. turmeric
- 1 t. ground cumin
- 1/4 t. red chile flakes
- 3/4 c. red lentils
- 1 14 oz. can Italian peeled tomatoes, crushed
- 1/4 c. cilantro, chopped
- cilantro leaves for garnish
- kosher salt and fresh ground pepper
- 1 c. unsweetened coconut milk + 4 T. for garnish
- lime wedges
- 2 large shallots, sliced thin
- canola oil for cooking shallot
Heat olive oil in a medium soup pot over medium heat. Cook onion until soft and golden. Add garlic, ginger, curry, turmeric, cumin, and chile flakes. Stir and cook for 2 minutes. Add lentils, stir to coat with spice mixture. Add tomatoes, 1 c. coconut milk, and 2 1/2 c. water. Bring to a boil then turn down the heat immediately and simmer uncovered for about 25 minutes, stirring occasionally, until the lentils are tender. Season to taste with salt and pepper. Stir in chopped cilantro.
Meanwhile, fry shallots in canola oil until frizzled. Remove to paper towels and season with salt.
Ladle curried red lentil soup into 4 bowls. Drizzle coconut milk over the soup then finish with a good squeeze of lime juice. Garnish with cilantro leaves and frizzled shallots. Serve extra limes on the side.
*Yotam Ottolenghi recipe adapted from Bon Appétit magazine
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