A twist on the ubiquitous lentil soup. With a kick of spice and tang from the tomato, this is essentially all the best parts of lentil soup, tomato soup, and coconut curry in one.
Heat oil over medium heat and sauté chopped onions and carrot for 6-8 minutes until softened.
Add minced garlic, ginger, and spices and cook for another 2 minutes.
Stir in red lentils and sauté for an additional minute, then add the canned tomatoes, water or vegetable stock, cilantro and coconut milk (reserving some of the last two ingredients for garnish).
Bring to a boil and simmer over reduced heat, stirring occasionally (uncovered) until lentils are cooked, around 20-25 minutes. Season with salt and pepper to taste.
Remove from heat, and stir in lime juice. You can blend with an immersion blender at this point to make the soup creamier (optional). Garnish with coconut milk and cilantro, and serve immediately.
Servings 0
