If you don’t know who he is, it is really simple, Yotam Ottolenghi is an Israeli-British chef, restaurant owner, and food writer. I got his vegetarian cookbook for Christmas, so many great recipes that I cannot wait to try and share here! Let’s get started with the recipe already!
-Ingredients-
- 2 tbsp coconut oil or sunflower oil
- 1 medium onion, peeled and finely diced
- 1 tbsp medium curry powder
- ¼ tsp chilli flakes
- 2 garlic cloves, peeled and crushed
- 2cm piece fresh ginger, peeled and finely chopped
- 150g red lentils, rinsed and drained or 3/4 Cup
- 400g tinned chopped tomatoes
- 25g coriander stalks cut into 2cm pieces, plus 5g picked leaves, to garnish
- Salt and freshly ground black pepper
- 400g tin coconut milk
- 600ml water
- Lime wedges, to serve
-Instructions-
- Heat the oil in a medium saucepan on a medium-high heat, then fry the onion for a few minutes, stirring often, until soft and caramelised.
- Add the curry powder, chilli flakes, garlic and ginger, and fry for two minutes more, stirring continuously.
- Add the lentils, stir through for a minute.
- Add the tomatoes, coriander stalks, cold water, a teaspoon of salt and a very generous grind of pepper, and leave to heat through.
- Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside four tablespoons – you’ll use this when serving – then tip the remaining coconut milk into the soup pot.
- Bring the mixture up to a boil, turn down the heat to medium and leave to simmer gently for 25 minutes, until the lentils are soft but still hold their shape.
- Divide the soup between four warmed bowls, drizzle over the remaining coconut milk, scatter the coriander leaves on top and serve with lime wedges for squeezing over
