Red lentils, silken tofu, coconut milk, and curry spices make this smooth, protein-rich vegan soup. It serves four and makes a simple dinner with useful leftovers for the week.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon tomato paste
- 400 g dried red lentils rinsed
- 1 liter vegetable stock
- 2 tins 400ml each full-fat coconut milk
- 1 block 350g silken tofu
- 2 tablespoons lime juice
- Salt and pepper to taste
For Garnish:
- fresh coriander
- coconut cream
- crispy fried shallots
- chili flakes and/or chili oil optional
Instructions
- Heat olive oil in a large pot over medium heat. When oil is heated (approximately 30 seconds), add diced onion and cook until translucent and softened, approximately 5 minutes, stirring occasionally to prevent sticking.
- Add minced garlic and grated ginger to the pot. Cook for 2 minutes until fragrant.
- Incorporate curry powder, turmeric, and cumin. Stir thoroughly and toast spices for 1 minute to enhance flavors, being careful not to burn. Then stir in tomato paste and add a splash of water to loosen the spices.
- Add red lentils and vegetable broth. Increase heat to bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes, stirring periodically.
- Add coconut milk (shaken well) and silken tofu. Simmer for an additional 10 minutes, or until lentils are fully softened and beginning to break down.
- Using an immersion blender, process the soup until completely smooth, taking care to avoid hot splashes.
- Incorporate lime juice, salt, and pepper to taste. Adjust seasonings as needed.
- Serve in bowls, garnished with fresh coriander, a drizzle of coconut cream, a drizzle of chili oil or a sprinkle of chili flakes and some crispy shallots.
Pro Tips:This protein-rich soup can be stored in the refrigerator for up to 5 days.Adjust the curry powder to your preferred level of spiciness, and add a little chili powder, if you prefer a little extra heat!