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Spiced Lentils with Tomatoes and Coconut

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Delicious, nourishing and wholesome. This soup sits somewhere between a coconut dal and a creamy Asian vibe soup.

This family favourite is super easy to make, it is light and ‘summery’ enough to have in warmer weather but yet hearty and comforting enough in the depths of winter.

Recipe from my Ebook

This recipe is one of my favourites cooked from my Ebook ‘Secret Life of Soup’ – a seasonal soup recipe book.

Homemade spice blends

I love to make my own spice blends, adding spices that I like and leaving out spices I don’t. My own version of a mild curry powder is made without any heat making it versatile and family friendly.

Getting ahead:

The soup can be made well in advance or cook a double batch to freeze for later.

Spiced Lentils with Tomatoes and Coconut

Delicious , nourishing and wholesome - THIS soup sits somewhere between a dal and an Asian vibe soup.
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Diet Fibre Rich Starter, Gluten-free, High Plant-protein, High-fibre, Vegan
Servings 4 people

Ingredients
  

  • 4 tbsp extra virgin olive oil
  • 20 g coriander stalks removed, chopped and leaves roughly chopped
  • 2 red onions very finely sliced and chopped
  • 3 garlic cloves minced
  • 3 tbsp ginger minced
  • 2 tbsp mild curry powder
  • 1/4 tsp smoked chilli flakes opt
  • 4 cardamom pods bashed
  • 150 g red lentils
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g organic coconut milk
  • 750 ml water hot
  • 2 handfuls kale shredded and chopped kale
  • salt & pepper

Instructions
 

  • Heat the oil in med saucepan, add the onions, chopped coriander stalks and cardamom pods, cook, covered until the onions are soft, 'jammy' looking and starting to slightly caramelise.
  • Add the ginger, garlic, curry powder and chilli flakes, cook until fragrant, 3 min. If the mixture looks dry, add a little olive oil.
  • Add the lentils, 1 teaspoon salt, tinned tomatoes and stir until well combined.
  • Add the hot water and coconut milk - scraping and swirling until all the coconut milk is in your soup. Give the mixture a good stir.
  • Bring to a gentle simmer, lid ajar, until the lentils are soft but still holding their shape (not mushy). Season to perfection.
  • Add the chopped kale and stir though, remove the saucepan from the heat, cover, and let the heat from the soup cook and wilt the kale, 3-5 minutes. Remove the lid.
  • Season the soup with more ginger if needed before sprinkling over the chopped coriander.
  • To serve, divide the soup between warmed bowls and serve.
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