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.
LENTIL VEGETABLE COCONUT CURRY SOUP
Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)
Provided by Lindsaybean
Categories Lentil
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
- Add garlic and saute for 1 min, stirring.
- Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
- Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
- Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
- Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
- Serve with lemon or lime wedges to squeeze into the soup.
CURRIED TOMATO AND RED LENTIL STEW
This is one of the coziest dishes we have ever had-you're definitely gonna want to curl up with this one! Red lentils are simmered with a fragrant combination of onions, ginger, cilantro, and curry powder. Canned tomatoes lend a gentle acidity to the stew while coconut milk gives a creamy richness. Scoop it all up with toasted naan! Cook, relax, and enjoy!
Provided by beta3
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Separate cilantro leaves and stems. Chop leaves and set both aside.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
- Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
- Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
- Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
- Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 53 g, Cholesterol 4.9 mg, Fat 15.5 g, Fiber 16.5 g, Protein 15.5 g, SaturatedFat 6.4 g, Sodium 1177.5 mg, Sugar 4.6 g
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