{"id":2673,"date":"2023-01-04T22:20:05","date_gmt":"2023-01-04T22:20:05","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2673"},"modified":"2024-02-09T21:32:51","modified_gmt":"2024-02-09T21:32:51","slug":"curried-lentil-tomato-and-coconut-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/curried-lentil-tomato-and-coconut-soup\/","title":{"rendered":"Curried Lentil, Tomato, and Coconut Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Curried Lentil, Tomato, and Coconut Soup<\/span><\/h2>\n
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This recipe calls for medium curry powder, but it\u2019s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Yotam Ottolenghi, Epicurious<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> tablespoons<\/span> virgin coconut oil or extra-virgin olive oil<\/span><\/li>
  • 1<\/span> medium onion<\/span> finely chopped<\/span><\/li>
  • 2<\/span> garlic cloves<\/span> finely chopped<\/span><\/li>
  • 1<\/span> 2\u00bd" piece <\/span> ginger<\/span> peeled, finely grated<\/span><\/li>
  • 1<\/span> tablespoon<\/span> medium curry powder<\/span> such as S&B<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> crushed red pepper flakes<\/span><\/li>
  • \u00be<\/span> cup<\/span> red lentils<\/span><\/li>
  • 1<\/span> 14.5-ounce can crushed tomatoes<\/span><\/li>
  • \u00bd<\/span> cup<\/span> finely chopped cilantro<\/span> plus leaves with tender stems for serving<\/span><\/li>
  • Kosher salt<\/span> freshly ground pepper<\/span><\/li>
  • 1<\/span> 13.5-ounce can<\/span> unsweetened coconut milk<\/span> shaken well<\/span><\/li>
  • Lime wedges<\/span> for serving<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8\u201310 minutes. <\/span><\/div><\/li>
    • Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. <\/span><\/div><\/li>
    • Add lentils and cook, stirring, 1 minute. Add tomatoes, \u00bd cup cilantro, a generous pinch of salt, and 2\u00bd cups water; season with pepper. <\/span><\/div><\/li>
    • Set aside \u00bc cup coconut milk for serving, and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20\u201325 minutes. <\/span><\/div><\/li>
    • Season soup with more salt and pepper if needed.<\/span><\/div><\/li>
    • To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.<\/div><\/li><\/ul><\/div>

      <\/span>Do Ahead<\/span><\/h4>
      • Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        <\/span>Bryan’s Notes<\/span><\/h5>\nI made this a couple of days ago, and it was pretty good. It came out quite thick, probably as a result of the lentils. That means it could be a soup for a meal, if desired.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2670,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[135,1598,1924,132,697,2437,1712],"tags":[],"class_list":["post-2673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-bryans-favorites","category-curry","category-soup","category-stove-top","category-uucm-auction-soup","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2023\/01\/curried-lentil-tomato-and-coconut-soup-recipe-BA-121217.jpg.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2673"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2673\/revisions"}],"predecessor-version":[{"id":2678,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2673\/revisions\/2678"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2670"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}