Tomato Soup with Red Lentils & Curry

Another great recipe from epicurious. This soup is flavourful & quick to make.

I know it is spring & do we want soup? Yes, we want this soup! I will eat a delicious soup anytime!

Here is a link to the reicpe on epicurious…

I added a bit of sugar to this recipe since it can cut the acidic taste of the tomatoes.. & you can leave out the cilantro if you do not like cilantro!

Here is the recipe  makes 4 servings

Ingredients

2 tbsp olive oil

1 medium size onion, finely chop the onion

2 garlic cloves…..**** I used 1 tsp minced garlic from a jar

1 – 2″ piece of ginger, grated **** I used a heaping tablespoon of grated ginger from a jar

1 tbsp curry powder

1/4 tsp crushed red pepper flakes or more if you want your soup ‘hotter’

3/4 cup red lentils

1 14 oz can crushed tomatoes

1/2 cup finely chopped cilantro…. & more for garnish  *** optional if you don’t like cilantro…I did not have any

salt & pepper

1 can  of unsweetened coconut milk, shake well

1 heaping tsp sugar

Lime wedges for serving

Method

  1. Heat the oil in a medium size saucepan
  2. Add the finely chopped onion & cook it until it is softened & brown, stir often
  3. Add the garlic, ginger, curry powder & pepper flakes. stir & cook until fragrant
  4. Now, add the lentils, stir & cook for about a minute.
  5. Add the tomatoes & cilantro if using.
  6. Season with salt & pepper
  7. Set aside 1/4 cup of coconut milk from the can to garnish the soup with & put the remaining coconut milk into the saucepan.
  8. Add the sugar & stir it in
  9. Bring the soup to a boil, than lower the heat & simmer until the lentils are soft..about 25 minutes, stirring often
  10. When you serve the soup, swirl the reserved coconut milk on top & garnish with cilantro
  11. Serve with lime wedges

Enjoy!

 

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