Yotam Ottolenghi's Curried Lentil & Coconut Soup - Vegan - Hadrien Bennett

Name: Yotam Ottolenghi's Curried Lentil & Coconut Soup - Vegan - Hadrien Bennett
Cuisine: Asian, Indian
Ingredients: 2 tbsp coconut oil or sunflower oil; 1 medium onion, peeled and finely diced; 1 tbsp medium curry powder; ¼ tsp chilli flakes; 2 garlic cloves, peeled and crushed; 4cm piece fresh ginger, peeled and finely chopped; 150g red lentils, rinsed and drained; 400g tinned chopped tomatoes; 25g coriander stalks cut into 2cm pieces, plus 5g picked leaves, to garnish; Salt and freshly ground black pepper; 400g tin coconut milk; 600ml water; Lime wedges, to serve

7 steps

Updated at: Thu, 17 Aug 2023 10:37:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories432.9 kcal (22%)

Total Fat30 g (43%)

Carbs33.5 g (13%)

Sugars4.9 g (5%)

Protein12.8 g (26%)

Sodium339 mg (17%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspcoconut oil

or sunflower oil

1onion

medium, peeled and finely diced

1 Tbspmedium curry powder

¼ tspchilli flakes

2garlic cloves

peeled and crushed

fresh ginger

4cm piece, peeled and finely chopped

150gred lentils

rinsed and drained

400gtinned chopped tomatoes

25gcoriander stalks

cut into 2cm pieces, plus 5g picked leaves, to garnish

salt

freshly ground black pepper

400gtin coconut milk

600mlwater

lime wedges

to serve

Instructions

Step 1

Heat the oil in a medium saucepan on a medium-high heat, then fry the onion for a few minutes, stirring often, until soft and caramelised.

Step 2

Add the curry powder, chilli flakes, garlic and ginger, and fry for two minutes more, stirring continuously.

Step 3

Add the lentils, stir through for a minute.

Step 4

Add the tomatoes, coriander stalks, cold water, a teaspoon of salt and a very generous grind of pepper, and leave to heat through.

Step 5

Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside four tablespoons – you’ll use this when serving – then tip the remaining coconut milk into the soup pot.

Step 6

Bring the mixture up to a boil, turn down the heat to medium and leave to simmer gently for 25 minutes, until the lentils are soft but still hold their shape.

Step 7

Divide the soup between four warmed bowls, drizzle over the remaining coconut milk, scatter the coriander leaves on top and serve with lime wedges for squeezing over.

View on hadrienbennett.com

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