Curried Lentil, Tomato and Coconut Soup

I’m always looking for ways to incorporate more lentils and quinoa into soups and other dishes I make.  For this soup, the lentils create a richly textured, hearty soup that is a meal in itself.   I added a small can of tomato sauce to make it nice and thick.  You can also hit is with a bit of cayenne, if you want a little heat.

Curried Lentil, Tomato and Coconut Soup

4 servings

https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup

2            tablespoons virgin coconut oil or extra-virgin olive oil

1            medium onion, finely chopped

2            garlic cloves, finely chopped

1            2 -1/2 inch piece ginger, peeled, finely grated

1            tablespoon medium curry powder

1/4         teaspoon crushed red pepper flakes

3/4         cup red lentils

1            14.5 ounce can crushed tomatoes

1            small can tomato sauce (this was not in original recipe)

1/2         cup finely chopped cilantro, plus leaves with tender stems for serving

Heat oil in a medium saucepan over medium.  Cook onion, stirring often, until softened and golden brown, 8-10 minutes.  Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.  Add lentils and cook, stirring, 1 minutes.  Add tomatoes, tomato sauce (if using),  1/2 cup cilantro, a generous pinch of salt, and 2.5 cups water; season with pepper.  Set aside 1/4 cup coconut milk for serving (I just used entire can and did use 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, 20-25 minutes.  Season soup with more salt and pepper if needed.