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Curried Lentil, Tomato, and Coconut Soup Recipe

Curried Lentil, Tomato, and Coconut Soup
Source: epicurious

Ingredients

  • 2 tablespoons virgin coconut oil or extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 (2 1/2") piece ginger, peeled, finely grated
  • 1 tablespoon medium curry powder (such as S&B)
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup red lentils
  • 1 (14.5-ounce) can crushed tomatoes
  • 1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
  • Kosher salt, freshly ground pepper
  • 1 (13.5-ounce) can unsweetened coconut milk, shaken well
  • Lime wedges (for serving)
PREP TIME
20m
COOK TIME
25m
TOTAL TIME
45m
YIELD
4 servings

Instructions

  • Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
  • Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
  • Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
  • Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
  • To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Side DishesSoups

A recipe from epicurious

https://www.flyers-on-line.com/data/recipes/4202/curried-lentil-tomato-and-coconut-soup.jpg

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epicurious
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