Yotam Ottolenghi's Curried Lentil & Coconut Soup - Vegan - Hadrien Bennett

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a medium saucepan on a medium-high heat, then fry the onion for a few minutes, stirring often, until soft and caramelised.

Step 2

Add the curry powder, chilli flakes, garlic and ginger, and fry for two minutes more, stirring continuously.

Step 3

Add the lentils, stir through for a minute.

Step 4

Add the tomatoes, coriander stalks, cold water, a teaspoon of salt and a very generous grind of pepper, and leave to heat through.

Step 5

Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside four tablespoons – you’ll use this when serving – then tip the remaining coconut milk into the soup pot.

Step 6

Bring the mixture up to a boil, turn down the heat to medium and leave to simmer gently for 25 minutes, until the lentils are soft but still hold their shape.

Step 7

Divide the soup between four warmed bowls, drizzle over the remaining coconut milk, scatter the coriander leaves on top and serve with lime wedges for squeezing over.

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