Main course Contemporary, Indian-inspired
Curried Red Lentil, Tomato and Coconut Soup
Vegan
Editorially prepared
A thick, unblended soup of red lentils, tomatoes and coconut milk. Curry powder and fresh ginger give it a warming aroma, while lime balances the mellow coconut.
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Ingredients
4 servings · metric units
For a larger batch, use a wider saucepan so the onion can fry rather than steam in its own juices. A larger volume of soup will take longer to reach a simmer; start timing the lentils only once it is gently bubbling. Add curry powder, chilli and salt gradually.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of fresh coriander with tender stalksflat-leaf parsley
If fresh coriander is unavailable, add chopped parsley to taste when serving. It gives a less citrusy flavour; discard thick stalks rather than adding them to the soup.
- Instead of limelemon
Add lemon juice gradually after cooking until the soup tastes bright but not sharply acidic. Its aroma differs from lime, so do not automatically substitute a whole fruit.
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Optional ingredients and substitutions
You’ll need
heavy-based saucepan, approximately 3 litres · knife and chopping board · fine grater · sieve · scales, measuring jug and measuring spoons · stirring spoon and ladle · serving bowls
Method
0/6 stepsPrepare the ingredients
Peel and finely chop the onion and garlic. Peel and grate the ginger. Rinse the lentils in a sieve and drain. Wash and dry the coriander, reserve the leaves for serving and finely chop the tender stalks. Wash the lime; keep half for squeezing and cut the other half into wedges. Measure the remaining ingredients and stir the coconut milk if it has separated.
Prepare the ingredients Soften the onion
Heat the oil in the saucepan over a medium heat for about a minute. Add the onion and fry for 6–8 minutes from adding it, stirring frequently. It should soften, turn translucent and become lightly golden at the edges. Lower the heat if it browns quickly; cook a little longer if it is still firm.
07:00Soften the onion Cook the spices
Add the garlic, ginger, curry powder and chilli. Cook over a medium-low heat for about 2 minutes from adding them, stirring continuously, until fragrant. Do not let the garlic darken or the spices burn; if they begin to catch, move straight on to adding the liquids.
02:00Cook the spices Combine the soup ingredients
Add the lentils, tomatoes with their juice, water, all the coconut milk and the chopped coriander stalks. Season lightly with salt and pepper. Stir well, scraping the spices from the base of the saucepan. Increase the heat and bring to a gentle simmer, usually 4–6 minutes after adding the liquids. Once small bubbles rise regularly, reduce the heat.
Combine the soup ingredients Simmer until the lentils are soft
Simmer uncovered over a low heat for about 25 minutes from reaching a gentle simmer. Stir every few minutes, especially across the base. The lentils should be completely soft with no firm centre and should partly break down; the soup should be thick but pour freely from a ladle. If the lentils remain firm, continue cooking and check every 5 minutes. If the soup becomes too thick, add a little of the extra water at a time. Do not blend.
25:00Simmer until the lentils are soft Season and serve
Once the lentils are soft, take the saucepan off the heat. Gradually squeeze in juice from the reserved lime half, tasting as you go. Adjust the salt and pepper. Ladle into bowls, scatter over the reserved coriander leaves and serve with the prepared lime wedges.
Season and serve
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Tips
- Do not blend the soup: the soft lentils will partly break down, while small pieces of tomato should remain visible.
- If your curry powder is very hot, leave out the chilli during frying and decide whether to add it after tasting the finished soup.
- Towards the end of cooking, sweep the spoon across the base of the saucepan to check that the thickening lentils are not sticking.
Storage
Transfer leftover soup to shallow containers, cool promptly and refrigerate within 2 hours of cooking. Use within 48 hours or freeze in portions once cooled. Reheat only the portion you need, once, stirring until steaming hot throughout. Thin with water if needed. Add fresh coriander and lime after reheating.
Timing
Hands-on: 26 min · Cooking: 40 min
The total allows for tasks done in parallel. The individual times can overlap.
