Inexpensive red lentils are spruced up with an assortment of spices, including coriander, cumin, cayenne, and turmeric, in addition to onion, garlic, ginger, coconut milk, and canned tomatoes. I like a Vadouvan curry blend for its toasted shallot, onion, and garlic notes. But, you can easily substitute your favorite Indian curry spice blend. This may look like a lot of ingredients, but the majority are spices. All and all, it's a simple and homey dish. —wildgreens
Test Kitchen Notes
wildgreens describes her soup as simple and homey, and while it certainly is simple to make, the end result is anything but! The balance of spices is perfect, elevating ordinary ingredients to new levels. The richness and complexity of the spices and coconut milk are kept in check by the brightness of the tomatoes and lime juice. I used a curry powder blend and added a touch of garam masala as I didn't have any Vadouvan spice blend, but after trying this soup I will definitely be seeking it out so that I have an excuse to make it again! —kangarhubarb
large onion, chopped
cloves of garlic, minced
fresh grated ginger
Sea salt, to taste
cumin seeds, lightly toasted and ground
coriander seeds, lightly toasted and ground
Vadouvan spice blend or Indian curry blend
(28 ounce) can chopped tomatoes with juices
red lentils, washed and picked over
water, vegetable, or chicken stock
Freshly ground black pepper to taste
Cayenne pepper, to taste
2 large handfuls Swiss chard leaves, chopped
(14 ounce) can full-fat coconut milk
Juice of 1/2 lime
Cashews (toasted in a dry skillet until lightly browned), chopped
Heat the oil in a large soup pot over medium-high heat. Add the onion and cook, stirring until tender, about 5 minutes. Add the garlic, ginger, 1/2 teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, about 1 minute. Add the canned tomatoes with their juices. Taste and re-season with salt as needed.
Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Season with black pepper and cayenne to taste. Taste and adjust for salt.
Add the Swiss chard, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk is heated through, about 2 to 3 minutes.
Ladle into individual bowls. Top with chopped cilantro and toasted chopped cashews. Serve with some crusty bread.