This recipe has been forked 2 times
Originally from nika

Curried Coconut Tomato Lentils

  • 2 tablespoons virgin coconut oil or extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 2½-inch piece ginger, peeled, finely grated
  • 1 tablespoon medium curry powder
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup red lentils
  • 1 14.5-ounce can crushed tomatoes
  • ½ cup finely chopped cilantro, plus leaves with tender stems for serving
  • Kosher salt, freshly ground pepper
  • 1 13.5-ounce can unsweetened coconut milk, shaken well
  • Lime wedges
  • Spiced greek yogurt (Greek yogurt + Cumin)
  • Green onion slices
  • Mint leaves

  1. Heat oil in a medium saucepan over medium.
  2. Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
  3. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
  4. Add lentils and cook, stirring, 1 minute.
  5. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
  6. Stir in coconut milk 
  7. 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.
  8. To serve, divide soup among bowls. 
  9. Serve with lime wedges, a dollup of spiced greek yogurt, green onion, mint and cilantro.

I originally found this recipe on Bon Appetite Magazine and made some adjustments, such as the spiced greek yogurt medley and the additional herbs, which make a big impact.