Coconut Curry Lentil Soup

A lovely vegetarian dish I adapted from ‘The Dinner Ladies’ that can be served like a dahl alongside other curries or on it’s own like a soup. I often add a portion or two of diced white fish to cook for a minute or so just before  serving to make a complete meal. It freezes well but tastes best if  you add the kale (and if you’re using it, the fish) when you reheat.  

Serves 4-6.

4-6 kale leaves, chopped
400g tinned chopped tomatoes
1 large onion, peeled and chopped
2 cloves garlic, diced
2 tablespoons concentrated tomato puree
2 inch piece of fresh ginger, chopped or grated
2 teaspoons each ground cumin and coriander, toasted
1/2 teaspoon tumeric
pinch chilli flakes
1.5 cups red lentils
1 cup coconut milk
4 cups vegetable or chicken stock
For Serving: Half bunch coriander, chopped; Lemon/lime juice

  1. Saute the onions, ginger and garlic over a low heat in a little olive oil stirring frequently until soft and sweet – about 10 to 15 minutes.
  2. Still stirring add tomato paste, cumin, coriander, tumeric, nutmeg, pepper and chilli flakes.
  3. Add the lentils to the onion mixture and stir through.
  4. Then cover with stock, tomatoes and coconut milk.
  5. Bring to the boil and simmer gently for about 20-30 minutes unil the lentils are completely cooked and have collapsed into a puree.
  6. At this stage taste for flavour. Add salt, pepper and garam masala if you wish. Now it can be frozen.
  7. Defrost and bring to the boil. Add the kale and the fish if using. Boil for one to two minutes.
  8. Just before serving add chopped coriander, some lemon or lime juice, .

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