Curried lentil, tomato and coconut soup

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Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

I like the rough texture of this soup – with the lentils still holding their shape and the coriander distinct – but you can also blitz it before serving, if you prefer things smooth. This soup can be made 4 days in advance if kept in the fridge, and up to 1 month if frozen.

Coriander stalks can all too often be thrown away but they shouldn’t be: they have the texture of chives and taste, unsurprisingly, of coriander. Serve with lime wedges, if you like, for a citrusy kick.