Lentil and Coconut Curry Soup

This is a great weeknight meal that comes together extremely quickly. It is hearty, flavorful, and delicious, and requires only one pot. It very much resembles an Indian daal, except with coconut milk. Add as much or little pepper flakes as you can handle.

Ingredients

• 2 Tbsp neutral oil
• 4 garlic cloves, finely chopped
• 1 knob fresh ginger, peeled and finely chopped
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp ground turmeric
• 1 cup red lentils
• 1 14 oz can chopped tomatoes
• 3 cups vegetable (or chicken) stock
• 1 14 oz can coconut milk
• Handful of fresh cilantro, coarsely chopped
• Red chili pepper flakes (optional)

Instructions

1. Heat oil in a large pan over medium heat. Add the garlic and ginger and cook for 2-3 minutes or until they turn golden brown. 
2. Stir in the cumin, coriander, and turmeric, and cook for another few minutes until the spices are fragrant and turn a dark brown.
3. Rinse the red lentils under cold water in a fine sieve, then stir them into the pot and cook for another minute.
4. Add the tomatoes, vegetable or chicken stock, and approximately 3/4 of the coconut milk. Stir and bring to a boil. Lower the heat and simmer for 20-25 minutes, or until the lentils are soft and the mixture has a thick soup consistency. Season with salt and pepper.
5. To serve, drizzle over the remaining coconut milk and top with fresh cilantro. Add red chili pepper flakes, if using. Serve with thick slices of crusty bread.

Serves 4.