What type of curry powder should I use?

The type of curry powder you use will influence the flavors and determine the heat of this soup. Ottolenghi recommends using a curry powder with medium heat. My favorite is Madras Curry Powder . I use it whenever curry powder is called for in a recipe. It is a delicious blend of spices with medium heat, and it enhances but doesn't overwhelm the dish.

Can I add all the coconut milk to the soup and skip the swirls ?

You absolutely can. Coconut milk swirls make a fun and festive presentation but sometimes you may not care about that in which case by all means add all the coconut milk in step #3.

Do I have to use cilantro in this recipe?

No. You can omit the cilantro and the soup will still be delicious. Or you can omit the cilantro stems that are called for in the cooking process, and serve the chopped cilantro leaves on the side as an optional garnish for those who want it.

Coconut Curry Red Lentil Soup l Panning The Globe

Description

This is a fabulous soup - fast and easy to prepare, hearty enough to serve for dinner, vegan, nutritious and absolutely delicious, with just the perfect balance of heat, spice and tang that the whole family will love.

Ingredients

Units Scale

3 tablespoons coconut oil or mild flavored vegetable oil
2 yellow onions, finely chopped (160g, 3 cups chopped onion)
2 tablespoons curry powder (I recommend M adras Curry Powder)
1/2 teaspoons crushed red pepper flakes (chili flakes)
4 large garlic cloves, crushed with a garlic press or finely minced
3-inch piece of of ginger, peeled and finely chopped (3 tablespoons plus 1 teaspoon chopped ginger/60g)
1 1/2 cups red lentils, rinsed and drained. (300g/11 oz)
28-ounce can of tomato puree or canned whole plum tomatoes, pureed in a blender (see notes)
1 large bunch of cilantro (coriander), leaves and stems separated and finely chopped. You will need 1/2 cup of chopped stems for cooking. Set aside the chopped leaves to use for garnishing.
2 13 1/2-ounce cans of unsweetened coconut milk, poured into a large mixing bowl and whisked until smooth
Kosher salt
Fresh ground black pepper
2 limes cut into wedges

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Instructions

Heat oil in a large heavy pot or Dutch oven over medium heat. Cook the onion, stirring occasionally, until softened and golden brown, 8–10 minutes. Add the curry powder, red pepper flakes, garlic and ginger and cook, stirring, until fragrant, about 2 minutes.
Add lentils and stir them through. Add tomatoes, chopped cilantro stems, ½ teaspoon salt, several grinds of black pepper, and 5 cups of water.
Set aside ½ cup of the coconut milk to use for garnishing and add the rest to the pot. Bring the soup to a boil; reduce heat and simmer gently, uncovered, for 20-25 minutes, stirring occasionally, until the lentils are soft but not mushy. Taste the soup and season with additional salt and pepper, if needed.
To serve, ladle the soup into bowls. Drizzle with reserved coconut milk and top with chopped cilantro. Serve with lime wedges.

Notes

A note about canned tomatoes: Whenever a recipe calls for chopped or pureed canned tomatoes, you get the best results if you buy a can of good quality canned whole plum tomatoes (such as San Marzano D.O.P.) and chop or puree them yourself. It's quick and easy to puree canned tomatoes is in a blender or Nutribullet.

Storage: This soup can be made ahead and stored in the fridge for 3 days or in the freezer for up to 4 months. Reheat gently before serving, and add the toppings.

Prep Time: 15 min
Cook Time: 35 min
Category: soup
Method: simmer
Cuisine: N/A