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Author Notes: For this soup, you’ll cook down onions, garlic, ginger, and jalapeños with a bunch of spices. Stir in some crushed tomatoes, vegetable broth, and of course the red lentils and then let the thing simmer. In the end, you’ll add the coconut milk which gives the soup a nice, creamy flavor. Make a big batch and save it for leftovers for the week – it reheats nicely. —Vicky | Things I Made Today
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh ginger, grated
- 1 jalapeno, seeded and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 28 ounces can peeled tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 3/4 cup split red lentils, rinsed
- 1/2 teaspoon Kosher salt, plus more to taste
- 15 ounces can full-fat coconut milk
- juice from 1 lime
- cilantro, chopped, as garnish
- In a heavy bottomed saucepan, heat olive oil over medium heat. Add onions, garlic, ginger, and jalapeño and cook until vegetables have softened. Stir in cumin, turmeric, coriander, and cinnamon and cook for 2 minutes. Add in tomato paste and stir to coat, then add in tomatoes with juice, vegetable broth, bay leaf, lentils, and salt. Using the back of a wooden spoon, gently crush the tomatoes to break them apart. Bring soup to a boil, reduce heat and cover. Simmer for 35 minutes, stirring occasionally.
- Turn off heat and pour in coconut milk and lime juice. Let sit for 5-10 minutes. Garnish with cilantro before serving.