Lentil-Tomato Soup with Coconut Milk and Garlic-y Parsley 1

A soup that doesn’t require a trip to a grocery store (probably). Quick, unfussy and prepared entirely from pantry staples. But how good it tastes! My inspiration came from Ottolenghi’s “Simple” cookbook – this soup certainly is just that. Its taste floods my mouth with so many sensations – it’s reminiscent of Indian dahls spiced with fragrant curry, cumin, and cayenne pepper. A splash of coconut milk gives it a more silky texture and makes its flavor more complex. Finally, it has to be served with fresh parsley leaves rubbed with minced garlic and salt which will pleasantly pinch your tongue and give you a kick.

Lentil-Tomato Soup with Coconut Milk and Garlic-y Parsley
makes 4 servings
1 onion, finely chopped
2 ½ inch (6 cm) ginger, finely chopped
3 garlic cloves, sliced
1 teaspoon curry powder
½ teaspoon cumin
½ teaspoon cayenne pepper
⅔ cup (150 g) red lentils
2 cans (800 ml) crushed tomatoes
1 can(400 ml) full-fat coconut milk
3 cups water (around 700 ml)
¾ teaspoon salt
1 teaspoon soy sauce
freshly ground black pepper
olive oil, for cooking

Garlic-y parsley
1 parsley bunch (around 1 cup)
1 garlic clove, minced
salt, freshly ground black pepper

1. Heat 3 tablespoons of olive oil in a medium pot over medium heat. Add the onion, ginger, and a generous pinch of salt. Cook, stirring often until softened, about 5 – 6 minutes. Whisk in the garlic, curry powder, cumin, and cayenne; cook until fragrant, about 60 seconds. Add the lentils and cook, stirring, about 60 seconds. Pour in the tomatoes and water. Set aside ¼ cup of coconut milk for serving and add the remaining coconut milk into the saucepan. Season with ¾ teaspoon of salt.

2. Bring to a boil; cook until lentils are soft, 20 – 30 minutes. Season the soup with soy sauce and freshly ground black pepper.

3. Meanwhile, prepare the topping. Chop the parsley and rub it with garlic and a pinch of salt using your fingers. Season with freshly ground black pepper.

4. Divide the soup among bowls. Serve with a splash of remaining coconut milk and garlic-y parsley.

If you prefer creamy soups, blend it.

Share a picture of your dish with me on Instagram by tagging #rozkoszny @rozkoszny that will help me to find you. Smacznego!


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