Curried Lentil, Tomato, and Coconut Soup

I made this roughly as written, and it still turned out great! I wholly misread the amount of garlic, added 5 cloves instead of 2 - happy I did it! I used half an onion I had in the fridge and another small shallot to make about a medium onion. I used green lentils instead of red (grocery store was all out) and it worked great, maybe just needed to cook a little longer than described. I added the whole can of coconut milk to the soup and didn't save any to garnish. I added the juice of one whole lime at the end, off the heat instead of serving with wedges. Finally, I wanted a more homogenous texture so I blitzed the soup with an immersion blender for a few seconds; just enough to blend but still left it chunky. Very good!

5

We love this soup! Use vegetable or chicken broth instead of water. Don't stint on the ginger! To serve, place a generous handful of baby spinach in the bowl and ladle hot soup over it. Adds texture, color and nutrients. A real winner!!

4

I’ve been making this fantastic recipe for over 6yrs now and it’s always a hit! My adds: Use broth instead of water Hit w an immersion blender a few seconds for added thickness Double the ginger Add 1/2-1 tsp of cumin for more depth and the flavors morph into something spectacular!

2

Skipped the stock and used five tomatoes blitzed in the food processor to make a gingery curry to serve with rice.

2

Delicious!

2

This soup changed my life.

1

This was a super easy recipe! I made it more or less as written. I added a bit more curry powder (preference). I couldn't find the canned crushed tomatoes in the smaller, 15 ounce can size, and so i just went with pureed tomatoes. My tomatoes were low sodium so I added about 1 teaspoon of Diamond Crystal kosher salt to account for the discrepancy. Great recipe! Easy to modify to preference/taste.

1