Lentil, Tomato and Coconut Soup
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Servings: 4
Ingredients
- 2 Tbs Extra virgin olive oil
- 1 Onion, diced
- 2 Garlic cloves, minced
- 2 Tbs Ginger finely grated
- 1 Tbs Medium curry powder
- 300 g Green lentils*
- 800 ml Crushed tomatoes
- Coriander Fresh
- 1 tsp Turmeric
- 1 can Unsweetened coconut milk
- Seasoning (salt pepper)
- Crusty bread to serve(I make my own wholewheat herbs focaccia)
Instructions
- 1. Heat oil over medium heat in a medium sized pot Add the onion and saute until soft, about 4 to 6 minutes.2. Add the garlic, ginger, and curry powder and continue to cook for another 30 seconds. 3. Add the lentils*, tomatoes, cilantro, coconut milk, 2 cups of water, and a big pinch of salt and pepper. Cook for about 20 to 25 minutes or until lentils are soft. Serve the soup in a big bowl topped with more coriander, and bread*to make the lentils more digestible, soak them in water overnight. Drain the water and wash them before use.