Curried Lentil and Tomato Soup

Name: Curried Lentil and Tomato Soup
Cook time: 35 min
Yield: 6 servings
Ingredients: 30 ml olive oil for sautéing; 1 piece yellow onion finely diced; 2 piece carrot small dice; 2 g fine salt; 4 clove garlic minced; 15 g fresh ginger peeled and finely grated; 8 g curry powder; 4 g ground cumin; 4 g ground coriander; 2 g ground turmeric; 1 g cayenne pepper; 30 g tomato paste; 800 g canned diced tomatoes with juices; 250 g brown lentils rinsed and picked over; 1200 ml vegetable broth hot; 4 g fine salt; 400 ml coconut milk full-fat; 2 g black pepper freshly ground; 4 g fine salt; 15 g fresh cilantro roughly chopped; 1 piece lime cut into wedges

This Indian-inspired soup builds a thick lentil base with tomatoes, coconut milk, and a focused curry spice blend. The lentils cook until soft enough to thicken the broth naturally while the coconut milk rounds the edges. Cilantro and lime add a fresh finish that keeps the bowl balanced and bright.

By Julienne

Cook time: 35 minutes

Servings: 6

Ingredients

30 ml olive oil for sautéing
1 piece yellow onion finely diced
2 piece carrot small dice
2 g fine salt
4 clove garlic minced
15 g fresh ginger peeled and finely grated
8 g curry powder
4 g ground cumin
4 g ground coriander
2 g ground turmeric
1 g cayenne pepper
30 g tomato paste
800 g canned diced tomatoes with juices
250 g brown lentils rinsed and picked over
1200 ml vegetable broth hot
4 g fine salt
400 ml coconut milk full-fat
2 g black pepper freshly ground
4 g fine salt
15 g fresh cilantro roughly chopped
1 piece lime cut into wedges

Instructions

Heat the olive oil in a 6 L soup pot over medium heat. Add the onion and carrot with a pinch of the salt, and cook, stirring occasionally, until the onion is translucent and the carrot begins to soften. The onion is translucent and the vegetables smell sweet, 6 to 8 minutes.
Add the garlic and ginger and cook briefly, then stir in the curry powder, cumin, coriander, turmeric, and cayenne if using. Cook just until the spices smell fragrant. The spices are toasted and aromatic, about 30 to 45 seconds.
Stir in the tomato paste and cook it into the aromatics, then add the diced tomatoes, lentils, and vegetable broth. Scrape the bottom of the pot so nothing sticks. The pot is fully deglazed and the soup base is evenly combined.
Bring the soup to a boil, then reduce to a steady simmer. Cover partially and cook, stirring every so often, until the lentils are tender and the soup thickens. The lentils are soft but still mostly hold their shape, 25 to 30 minutes.
Stir in the coconut milk, black pepper, and the remaining salt. Simmer for 3 to 5 minutes more, then taste and adjust with a little more salt only if needed. The soup is creamy, cohesive, and lightly thickened, with no raw coconut taste.
Ladle into bowls and finish with cilantro and lime wedges at the table. Optional: add an extra squeeze of lime to brighten each serving. The cilantro stays green and the lime adds a fresh, tangy finish.