Curried Red Lentil Soup With Toasted Coconut
Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you’re feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.
- Serves: 4 persons
- 2tablespoons olive oil, plus more as needed
- 1medium red onion, finely chopped
- 1medium carrot, finely chopped
- Kosher salt and black pepper
- 2garlic cloves, finely chopped
- 1tablespoon grated ginger
- 1tablespoon curry powder
- 1teaspoon ground turmeric
- 1teaspoon ground coriander
- 1cup red lentils
- 5cups vegetable stock or water
- ¼cup unsweetened coconut flakes
- Cilantro, scallions and lime wedges, for serving (optional)
Step 1Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don’t burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
Step 2Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
Step 3While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
Step 4Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.