Curried lentil, tomato and coconut soup
For the past week, I have felt unstoppable. It’s like I accidentally turned on all the lights inside me and have been blazing away ever since. You know that sensation, something like when you’re drunk on love, when you feel like nothing can touch you? Anything can happen and the whole world is alive with possibilities. I’m loving this recklessness thing because it makes me feel so free. Fear and overthinking are the only things that have ever held me back and I want to unshackle myself this year.
There is this magical moment I remember from when Richa and I were in school that, to me, epitomises that sensation. We were walking home one day and had just seen the most beautiful rainbow (give me stars over fireworks any day, I don’t think there’s anything that lifts the soul like nature). We were talking about it when I noticed a train was about to pass over the bridge we always walked under. Confession: it may be silly but my mum, sister and I make wishes when we blow birthday candles or stray eyelashes, when we visit a new church and when we pass under a bridge while a train is going over it. I don’t know where my mum pulled this last one from but it’s one of those vestiges of childhood that has remained with me. Anyway, I saw the bridge and the approaching train and I knew we’d only make it if we ran. So I shouted out to Richa, grabbed her hand and then we raced as fast as we could, our bags and skirts whipping against us in the wind. Just as the train thundered overhead, we bolted under the bridge with our hearts beating wildly and our breath coming out in gasps. Our hands were still clasped as we quickly closed our eyes and made one fervent little wish.
Who knows what we wished for or whether our wishes came true? All that matters is the pure unfettered joy of that moment.
I know what you’re thinking: what on earth does this have to do with lentil soup? Haha stay with me please. The thing about being an adult is that it makes it so easy to let practicality and routine take over. I mean, even as a child, I so rarely let myself be a child. But as an adult, everything comes with a cost. Paris in March? Let’s go! Lisbon in May? Yes please. Salsa class next week? Sure. Dwindling bank account? Uh, yeah...
Even if you’re scouting out the cheapest deals, the price of spontaneity starts to add up. I’ve been taking a fresh look at my expenses because something’s gotta give - and it’s not going to be joy. I’ve realised that I spend way too much money just eating out. Just because I like to get some fresh air during my lunch break doesn’t mean I can’t eat a packed lunch first. All those cardboard sandwiches and takeaway coffees don’t give me half the satisfaction of a home-cooked meal anyway. So for my blog this year, I want to focus on recipes that are still quick and easy but also budget-friendly. Some people are happy to eat meals without pleasure but you and I are both here because we love good food.
This lentil soup recipe is from Yotam Ottolenghi, who knows how to create magic from simple ingredients. When I saw the recipe, I realised it was basically a dal (ya’ll know I love dal) I could eat without rice or chapatis so an easy win. It also ticks all the boxes: quick and easy with hardly any chopping or other prep, cheap as it mainly uses store cupboard staples like tinned tomatoes and dry lentils, and finally immensely satisfying. The original recipe gives you a soup that is milder but still so flavourful and comforting; you can find it here. However, I wanted a soup that’s as bold and colourful as I feel so I’ve tinkered a little by adding vegetable stock instead of water, adding a dollop of tomato paste for a more vibrant hue and upping the quantities of garlic, chilli flakes and curry powder. The beauty of this soup is that the flavours come together during the 25 minutes it takes the lentils to cook, and this is where you can play around until it’s exactly what you want. When it was all done, I took a bite and it was the kind of delicious that makes you widen your eyes and say, ‘Oh!’ I’d describe the taste as a cross between dal and sambar but in the best possible way. Richa, who never eats soup, ate a whole bowl and even polished off the leftovers the next day. Need I say more?
Curried lentil, tomato and coconut soup
Recipe adapted from Yotam Ottolenghi.
INGREDIENTS
- 2 tablespoons coconut oil or sunflower oil
- 1 medium onion, peeled and finely diced
- 1 1/2 tablespoons medium curry powder
- 4 garlic cloves, peeled and crushed
- 4cm piece fresh ginger, peeled and finely chopped
- 1 teaspoon chilli flakes
- 150g/3/4 cup red lentils, rinsed and drained
- 400g tinned chopped tomatoes
- 1 vegetable stock cube
- 2 tablespoons tomato purée/paste
- 25g coriander stalks cut into 2cm pieces, plus 5g picked leaves, to garnish
- Salt and freshly ground black pepper
- 400g tin coconut milk
- Lime wedges, to serve
METHOD
Heat the oil in a medium saucepan on a medium-high flame, then fry the onion for eight 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, then add the tomatoes, tomato paste, stock cube, coriander stalks, 600ml cold water, a dash 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.
