Best 2 Curried Lentil Tomato And Coconut Soup Recipes

Welcome to the tantalizing world of flavors, where we explore the art of creating a luscious and comforting curried lentil, tomato, and coconut soup. This delectable dish is a symphony of textures and aromas, sure to warm your heart and tantalize your taste buds. As you embark on this culinary adventure, we'll guide you through selecting the finest ingredients, mastering the art of balancing spices, and nurturing the flavors to perfection. Get ready to immerse yourself in a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED LENTIL, TOMATO, AND COCONUT SOUP

Curried Lentil, Tomato, and Coconut Soup image

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

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)

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

Curried Lentil, Tomato, and Coconut Soup image

Categories Bean

Number Of Ingredients 11

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 and finely grated
1 tablespoon curry powder
3/4 cup red lentils
1 can 14.5 oz can crushed tomatoes
1 salt & pepper
1 can 13.5 oz can unsweetened coconut milk, shaken well (low-fat is fine)
1/2 cup cilantro, finely chopped
1 lime wedges, for serving

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 creamier soup, use full-fat coconut milk and blend the soup until smooth.
Add a bit of heat to the soup by adding a teaspoon or two of curry powder or red pepper flakes.
If you don't have fresh tomatoes, you can use a can of diced tomatoes instead.
This soup is a great way to use up leftover lentils. If you have cooked lentils on hand, simply add them to the soup instead of cooking them from scratch.
Serve the soup with a side of rice, naan bread, or papadums.

Conclusion:

This curried lentil, tomato, and coconut soup is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The soup is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a comforting and satisfying soup, give this recipe a try.