Delicious Curried Lentil, Tomato and Coconut Soup

I tried this recipe from Yotam Ottolenghi for the first time this week and just had to share it. It’s so unbelievably simple, I didn’t believe it would taste as good as it does! But trust me, this makes a great midweek supper, or dress it up with flatbreads and a fried egg on top if you’re hosting friends.

Continue reading for ingredients and method…

Photograph: Louise Hagger/The Guardian

This recipe serves 4

INGREDIENTS

2 tablespoons coconut oil or extra-virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 piece ginger (around 2½-inches) peeled, finely grated

1 tablespoon curry powder

¼ teaspoon crushed red chilli flakes

1 tin red lentils

1 tin chopped tomatoes

1 handful finely chopped coriander, plus leaves with tender stems for serving

Sea salt, black pepper

1 tin coconut milk

Lime wedges (for serving)

METHOD

Heat oil in a medium saucepan over medium heat. Cook the onion, then add garlic, ginger, curry powder, and red chilli flakes, stirring for about 2 minutes. Add remaining ingredients, saving some coconut milk and coriander for garnishing, as well and 2½ cups water. Bring to the boil then reduce the heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, around 20–25 minutes.

Serve up, with a drizzle of coconut milk, sprig of coriander and wedge of fresh lime.