In this dish, we’ll be weaving together the richness of coconut milk, the heat of spicy curry, and the earthy wholesomeness of red lentils. The result? A spicy, creamy soup that’s not only incredibly satisfying but also packed with nutrition.

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1. PREP TIME

10 minutes 

COOK TIME

25 minutes 

TOTAL TIME

35 minutes 

SERVINGS 

2

2. INGREDIENTS

1 tbsp olive oil or coconut oil

1 onion finely chopped

1 tbsp mild or medium curry powder

1/4 tsp chilli flakes or cayenne pepper or to taste (optional)

2 garlic cloves crushed

4 cm piece of ginger finely chopped

1 cup dry red lentils

1 tin (400g) of chopped or crushed tomatoes

2 cups boiled water

1 tin (400ml) unsweetened coconut milk 

salt and black pepper to taste

plain yogurt and coriander leaves for garnish

3. INSTRUCTIONS

1. Heat the oil in a medium pot and fry the onion on medium heat for 5 – 6 minutes or until translucent.  
2. Add the curry powder, chili, garlic and ginger and fry for about 2 minutes, stirring continuously.
3. Add the lentils, the tomatoes, and 2 cups of boiled water.
4. Stir in the coconut milk, and salt and black pepper to taste. 
5. Bring to the boil, then reduce the heat to low and simmer for about 25 minutes. Add more boiling water if your soup needs thinning.
6. Garnish with a little plain yogurt and fresh coriander leaves.

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