Curried Red Lentil, Tomato and Coconut Soup
This family-friendly vegan soup has a lovely richness and creamy depty of flavour from the coconut cream. You can adjust the amount of curry powder if you would prefer a little bit more or less heat. It can be frozen for up to 2 months, making it ideal to have on hand for a hearty meal on busy nights.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 1 medium brown onion, diced
- 2 cloves garlic, minced
- 1 x 5 centimetre piece of ginger, minced
- 1 tbsp curry powder
- ¾ cup red lentils
- 410 g tin crushed tomatoes
- ½ cup coriander, finely chopped plus extra leaves for serving
- 2 ½ cups vegetable stock
- Salt
- Freshly ground black pepper
- 400 mL tin coconut cream
- Green chilli, finely sliced to serve (optional)
How do I make it?
- Add olive oil to a medium saucepan over medium heat. Cook, stirring frequently until the onion has softened. Add ginger, garlic and curry and cook for 2 minutes, then add lentils and stir to mix. Add tomatoes, coriander, vegetable stock, and season to taste.
- Set aside ¼ cup coconut cream. Add remaining coconut cream to the pot and increase heat to bring to the boil, then immediately reduce heat to a simmer. Cook, stirring occasionally, until the lentils have softened, about 25 minutes.
- To serve, drizzle with reserved coconut cream and garnish with coriander leaves and green chilli.
