Name: Curried Lentil, Tomato, and Coconut Soup
Ingredients: 1 2½-inch piece ginger, peeled, finely grated; 1 13.5-ounce can unsweetened coconut milk, shaken well; Kosher salt, freshly ground pepper; 2 tablespoons virgin coconut oil or extra-virgin olive oil; ¾ cup red lentils; Lime wedges; ½ cup finely chopped cilantro, plus leaves with tender stems for serving; 2 garlic cloves, finely chopped; 1 tablespoon medium curry powder; 1 medium onion, finely chopped; 1 14.5-ounce can crushed tomatoes; ¼ teaspoon crushed red pepper flakes

Lentil Soup

What kind of lentils should I use for lentil soup?

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A creamy, curried soup from Yotam Ottolenghi that you can make on a weeknight, no sweat. Adjust the curry powder depending on how much heat you want.

Vegetarian

Mediterranean

Vegan

Gluten Free

Lactose Free

Fresh Vegetables

gram

fresh ginger

Canned & Dry Milk

milliliter

canned unsweetened coconut milk

Seasonings

Salt & Pepper

Oils

coconut oil

Beans & Legumes

red lentils

Fresh Fruit

lime

chopped fresh cilantro

garlic

curry powder

onion

Canned Vegetables

crushed tomatoes

red pepper flakes

Carbohydrates

Protein

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Water

Vitamin A

Trans fatty acids

Dietary Fiber

Beta-carotene

Dietary Folate Equivalents

Lutein+zeaxanthin

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This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Curried Lentil, Tomato, and Coconut Soup

Produce

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