One Pot Lentil + Coconut Curry Soup

This one-pot curry soup is exactly what we love to eat on a weeknight. Not only is it one-pot, but it contains ingredients we usually already have in the kitchen. We love to serve this with thick slices of toasted bread, but you can also serve it with naan or even rice if you prefer.

Ingredients

-1 people+

Metric

Method

1. 1

   Add 2 tablespoons of coconut oil to a large saucepan or casserole pot on a medium heat. Add the garlic and ginger, then cook for 2-3 minutes or until they turn a golden brown.

   
2. 2

   Stir in the cumin seeds, coriander seeds (see notes about grinding the seeds first, if you prefer) and turmeric. Cook for another 2 minutes or so, until the spices begin to smoke and turn a dark brown.

   
3. 3

   Rinse the red lentils under cold water in a fine sieve, then stir them into the pot and cook for another minute.

   
4. 4

   Next add the chopped tomatoes, vegetable stock and roughly 3/4 of the coconut milk. Give it a good stir, bring to a boil, then lower the heat and simmer for 20-25 minutes or until the lentils are tender and it resembles a thick-soup consistency.

   
5. 5

   Give the soup a taste and season with however much salt you think is necessary, along with a generous pinch of pepper.

   
6. 6

   To serve, drizzle over the remaining coconut milk and top with fresh coriander, along with some red chilli flakes if you prefer things a little spicy. We also love to serve with thick slices of toasted bread.