Lentils are a soup-enhancing powerhouse. Packed with fiber and nutrients they make for a savory, satisfying, rib-sticking meal, that’s so simple and inexpensive, you’ll put this recipe on repeat for all the cool weather months. In this soup, split red lentils are brought to life by earthy curry, warm ginger, creamy coconut milk and a bright punch of tomato and lime. This recipe is loaded with goodness from both a nutritional and flavor standpoint: it is simultaneously light on its feet while being deeply satisfying. It makes for an excellent, fast weeknight meal (under 30 minutes) with leftovers you’ll love to eat all week for lunch. 

COCONUT CURRY RED LENTIL SOUP 

(adapted from a recipe by Yotam Ottolenghi)

2-3 tbsp. virgin coconut oil 

1 medium onion, diced 

4 garlic cloves, peeled and minced 

½ tsp. grated fresh ginger*

2 tbsp. curry powder (we used Madras brand)

1 pinch crushed red pepper flakes 

2 tbsp. tomato paste 

1 (16 oz.) package split red lentils 

½ of a (14.5 oz) can crushed San Marzano tomatoes 

1 (13.5 oz) can unsweetened coconut milk, shaken well

½ lime 

Optional garnishes: 

Hummus, for serving 

Chopped cilantro, for serving 

*Ginger storage / prep tip: store ginger root in your freezer. When ready to use, grate the frozen root right into your dish using a microplane grater, no need to peel. We learned this trick from Boston-based chef Joanne Chang’s cookbook and it works fantastic and makes it easy to have fresh ginger and turmeric on hand at all times. 

Heat oil in a pot over medium heat. Add onion and cook, stirring often, until softened and slightly translucent, about 5-6 minutes. Add garlic, ginger, curry powder and crushed red pepper flakes and cook until fragrant, about 2 minutes. Add lentils and tomato paste and stir well to coat. Pour in half the can of crushed tomatoes, reserving the rest for a future use. Add the coconut milk, including any solids from the can and stir everything together well. Fill the coconut milk can with water three times and add each can-full of water to the pot. Bring the mixture up to a boil and then reduce to a simmer. Simmer gently, stirring occasionally, until the lentils are soft, 20-25 minutes. Season generously with 2 big pinches of salt and a pinch of pepper. If the soup is too thick, add another splash or two of water. Squeeze in the juice of half a lime. Taste and season with additional salt and pepper if needed. 

To serve: divide soup among bowls and garnish with a schmear of hummus, dropped right on top and a sprinkle of cilantro, if using. We also love a slice of whole grain bread with hummus or salted butter on the side with this soup. 

BEVERAGE PAIRING SUGGESTIONS:

This soup has flavors across the spectrum – creamy coconut, bright tomato and lime and earthy lentils and curry. Our top pick to match with this dish is the Tania et Vincent Careme Terre Brulee Chenin Blanc. With notes of bright citrus and honeysuckle, zippy acidity and great balance, this South African Chenin would be a near perfect pairing. If you are looking for something with a bit of bubbles, this soup would also be delicious with a classic Italian prosecco. The Zardetto Prosecco Brut is a consistent, affordable favorite of ours that has refined bubbles and aromas of apricot, white flowers and herbs; all of which would match well with the aromatic ginger and zesty lime in this dish. 

If you would rather skip wine and go with something in a can – hard cider would be an excellent match here. A best seller in both stores: the Champlain Orchards Farmstead Hard Cider would be a nice match – with its approachable apple-y flavor and bone dry finish. Two other brews that would work well are Boston stalwarts: Harpoon IPA and Harpoon UFO White. The IPA is a classic old school match with curries and the bready, mellow flavor of a white ale would also make for a delicious pairing.