Curried Red Lentil Soup

Serves 4 | Prep Time: 10 minutes | Cook Time: 30 minutes

A super satisfying and delicious everyday soup. Make a double batch and have leftovers for a supercharged breakfast that’s ready for you.

Ingredients

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2½-inch piece ginger, peeled, finely grated
1tablespoon medium curry powder (such as S&B)
¼ teaspoon crushed red pepper flakes
1 cup red lentils, rinsed well
1 14.5-ounce can crushed tomatoes
2 1/2 cups filtered water
½ cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 13.5-ounce can unsweetened whole coconut milk, shaken well
To serve: Lime wedges and toasted unsweetened coconut flakes

Chef Tips

The version I made at home has some sweet potato in the photo.

Preparation

Step 1

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Season with salt. 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, about 20 minutes. Season soup with more salt and pepper if needed.

Step 2

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro and toasted coconut. Serve with lime wedges.

Step 3

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.