Curried Tomato & Lentil Soup



Curried Tomato & Lentil Soup
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Courtesy of Cheryl Wixson
Servings
4 people
Servings
4 people
Curried Tomato & Lentil Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Courtesy of Cheryl Wixson
Servings
4 people
Servings
4 people
Ingredients
  • 2 Tbsps. olive oil
  • ½ cup onion finely chopped
  • 2 garlic cloves finely chopped
  • 2 Tbsps. finely grated fresh ginger about a 2-inch piece
  • 1 Tbsp. curry powder to taste
  • ¼ tsp. red pepper flakes to taste
  • ¾ cup red lentils
  • 2 cups tomato sauce or tomato puree
  • 2 cups water
  • ½ cup finely chopped fresh cilantro save some leaves to garnish the top of the soup
  • 1 13.5 oz. can coconut milk
  • Sea salt and fresh pepper to taste
  • Lime wedges for serving
Servings: people
Units:
Instructions
  1. Heat the oil in a heavy soup pot over medium heat. Add the chopped onion, cook and stir until golden, about 5 to 10 minutes.
  2. Peel and finely grate the ginger.
  3. Add the chopped garlic, grated ginger, curry powder and red pepper flakes. Stir and cook until fragrant, about 2 minutes.
  4. Add the lentils, stirring to coat well. Add the tomato sauce, water, chopped fresh cilantro and a generous pinch of salt.
  5. Shake the can of coconut milk. Pour off about a quarter cup for serving the soup and add the rest to the pot. Bring the mixture to a boil, reduce the heat and simmer gently until the lentils are soft, but not mushy, about 25 minutes. Season with sea salt, fresh pepper, and more curry and red pepper flakes if needed.
  6. To serve, ladle the soup into bowls. Drizzle with coconut milk and top with cilantro leaves. Serve with a lime wedge.
Recipe Notes

Nutritional analysis per serving: 483 calories, 15 grams protein, 42 grams carbohydrates, 32 grams fat, 63 mg. sodium, 17 grams fiber. Nutritional bonus: 67 percent RDA fiber, 50 percent RDA folate, 44 percent RDA iron.

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