Tomato, Coconut and Lentil Soup with Chilli Achar
Recipe based on Ottolenghi’s Curried Lentil, Tomato and Coconut Soup, with an extra kick from our Chilli Achar.
INGREDIENTS
1 onion, finely diced
2 tablespoons extra virgin olive oil
1 tablespoon curry powder
2 garlic cloves, crushed
4cm piece ginger, finely diced
150g / 3/4 cup red lentils, rinsed
800g tin chopped tomatoes
1 bunch coriander
400ml tin coconut milk
salt and pepper
1-2 tablespoons Chilli Achar
fresh lime to serve
INSTRUCTIONS
In a large saucepan, heat the oil over medium and cook the onion until softened and golden, stirring regularly, about 8-10 minutes. Add the curry powder, garlic and ginger and cook 2 minutes until fragrant. Add the lentils and cook 1 minute while stirring through.
Add the tomatoes, coriander stalks, salt and pepper. Leave aside 1/4 cup coconut milk for serving, add the rest and 21/2 cups water, and bring to the boil, then reduce heat and simmer gently, stirring occasionally, for 25 minutes.
Serve drizzled with coconut milk, Chilli Achar, coriander leaves and a wedge of lime.
