Name: Curried lentil, tomato and coconut soup
Yield: Serves four
Ingredients: salt and black pepper; 1 — 400 g tin of chopped tomatoes; 25 g coriander stalks, roughly chopped, plus 5 g picked leaves, to garnish; 4 cm piece of ginger, peeled and finely chopped (30g); 2 garlic cloves, crushed; 150 g red lentils, rinsed and drained; 1 onion, finely chopped (160g); 2 tbsp coconut oil (or sunflower oil); 1 tbsp medium curry powder; ¼ tsp chilli flakes; 1 — 400 ml tin of coconut milk

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.