Yotam Ottolenghi's Curried lentil, tomato and coconut soup

This soup is so deliciously warming and made with ingredients that I usually have on hand (with the exception of fresh coriander).  I have made it with ground coriander too and it is still delicious.  It is quite spicy with the chilli and fresh ginger, so add less of these ingredients if you need.  I have doubled the recipe that appears in Ottolenghi's "Simple" cookbook.  Lentils are a nutrition powerhouse, full of fibre that feeds our gut microbes.  Cooked and served in just over 30 minutes, this soup is faster, tastier and far more nutritious than take-away. 



  • 2 tbs coconut (or EVOO)
  • 2 onions, finely chopped
  • 2 tbsp curry powder
  • 1/2 tsp chilli flakes
  • 4 garlic cloves, crushed
  • 8cm piece of ginger, peeled and finely chopped
  • 300g red lentils
  • 4 x 400g tin chopped tomatoes
  • 50g coriander stalks, roughly chopped, plus leaves to garnish
  • 2 x 400ml tins of coconut milk
  • salt and pepper


On a medium heat, heat oil and fry the onion (stirring frequently) until soft and caramelised.  Add the curry poweder, chilli flakes, garlic and ginger and continue to fry for 2 minutes, stirring continuously.  Add the lentils and stir through, then add the tomatoes, coriander and 1000ml water, salt and pepper. 

In a bowl, pour in the coconut milk and whisk gently until smooth and creamy.  Keep aside a few tablespoons for garnish, and add the rest to the soup.  Bring to boil, then reduce heat to medium and simmer gently for 25 minutes or until the lentils are soft but still holding their shape.  If the soup looks thick, add a little more water.

Serve, with a swirl of coconut milk and sprinkle of coriander leaves.