Best 2 Curried Lentil Tomato And Coconut Soup Recipes
Indulge in a delightful culinary journey with our enticing curried lentil, tomato, and coconut soup recipes. These tantalizing soups are a harmonious blend of flavors and textures, offering a symphony of spices, creamy coconut milk, and hearty lentils. Discover the perfect soup for your palate, whether you prefer a classic rendition, a vegan delight, or an innovative fusion of flavors. Dive into the rich and satisfying embrace of these culinary creations, and let your taste buds embark on an unforgettable adventure.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED LENTIL, TOMATO, AND COCONUT SOUP
This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Provided by Yotam Ottolenghi
Categories Bon Appétit Soup/Stew Winter Lentil Curry Ginger Coconut Tomato Cilantro Quick and Healthy Quick & Easy Healthy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- Do Ahead
- Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
CURRIED LENTIL, TOMATO, AND COCONUT SOUP
Categories Bean
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium.
- Cook onion, stirring often, until softened and golden brown, 8-10 minutes.
- Add garlic, ginger and curry powder 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.
- Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
Tips:
- For a thicker soup, use less vegetable broth or water. For a thinner soup, use more.
- If you don't have coconut milk, you can substitute unsweetened almond milk or cashew milk.
- To make the soup vegan, omit the yogurt and use vegan-friendly coconut milk.
- For a spicier soup, add more curry powder or red pepper flakes.
- If you want a milder soup, use less curry powder or red pepper flakes.
- Serve the soup with your favorite toppings, such as cilantro, lime wedges, and papadums.
Conclusion:
This curried lentil, tomato, and coconut soup is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is also a great way to use up leftover lentils. The soup is packed with flavor and nutrition, and it is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this curried lentil, tomato, and coconut soup a try.
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