Curried Lentil Soup

Inspired by bon appetit.

Adjusted to have more spicy kick.

Ingredients

  • olive oil

  • 1 onion

  • 3 cloves garlic

  • 1 piece fresh ginger

  • 2 tbsp curry powder

  • 1 tsp crushed red pepper flakes

  • 1 tbsp ancho chili powder

  • 1 cup green lentils

  • 625mL chicken stock

  • 14 oz (1/2 can) crushed tomatoes

  • ½ cup cilantro

  • 14 oz (1 can) unsweetened coconut milk

Instructions

  1. Heat olive oil over medium heat. Dice onion and sweat until softened.

  2. Add minced garlic, grated fresh ginger, curry powder, crushed red pepper flakes, and chili powder and cook until fragrant, about 1 minute.

  3. Add lentils and cook for 1 minute.

  4. Add crushed tomatoes, ½ cup finely chopped cilantro, salt, pepper, and 2½ cups chicken stock. Bring to a boil and simmer for 10 minutes.

  5. Add coconut milk for serving, bring to a boil, then reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 10 more minutes.