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
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Ingredients
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1 tablespoon
olive oil
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1
yellow onion, chopped
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2
garlic cloves, chopped
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1 tablespoon
fresh ginger, grated
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1
jalapeno, seeded and chopped
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1 teaspoon
ground cumin
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1/2 teaspoon
ground turmeric
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1/2 teaspoon
ground coriander
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1/4 teaspoon
ground cinnamon
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1 tablespoon
tomato paste
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28 ounces
can peeled tomatoes
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4 cups
vegetable broth
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1
bay leaf
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3/4 cup
split red lentils, rinsed
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1/2 teaspoon
Kosher salt, plus more to taste
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15 ounces
can full-fat coconut milk
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juice from 1 lime
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cilantro, chopped, as garnish
Directions
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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.
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Turn off heat and pour in coconut milk and lime juice. Let sit for 5-10 minutes. Garnish with cilantro before serving.
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