Spicy tomato and lentil soup

Somewhere between a dhal and curry sits this spicy tomato and lentil soup. It's full of spices and creamy with coconut milk, best served with roti and lime pickle.

Spicy tomato and lentil soup Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 80 ml (⅓ cup) melted coconut oil
• 1 onion, finely chopped
• 5 cm piece ginger, finely chopped
• 4 garlic cloves, roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp ground turmeric
• 200 g (1 cup) dried red lentils, rinsed
• 400 g can coconut milk
• 1 litre good-quality chicken stock
• 1 400 g can chopped tomatoes
• ⅓ cup fresh or frozen curry leaves (or 1 tbsp dried)
• 1 tsp salt flakes
• 1 lime, juiced and finely grated zest of ½ lime
• 2 tsp fish sauce
• pinch dried chilli (optional)
• frozen roti, cooked to packet instructions, to serve
• lime pickle, to serve

Instructions

1. Heat the coconut oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes or until softened. Add the ginger and garlic and cook, stirring regularly for 2 - 3 minutes or until softened and fragrant. Add the spices and stir for 20 seconds or until fragrant, then stir in the red lentils and coat in the spices.
2. Add three quarters of the coconut milk, then add the chicken stock, tomatoes and curry leaves and bring to a simmer. Simmer for 20 - 25 minutes or until the lentils are very tender and slightly broken down.
3. Stir in the salt, lime zest and juice, fish sauce and dried chilli if using. Taste for seasoning and add more salt if necessary.
4. To serve, divide into bowls and drizzle with the remaining coconut milk. Serve with hot roti and lime pickle.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.