Coconut Lentil Soup

Ingredients · 4 servings

• 250 gRed lentils
• 25 gGinger, fresh
• 150 gOnion
• 6 gGarlic clove
• 4 gTurmeric
• 400 gTomatoes, crushed
• 400 gCoconut milk
• 30 mlCooking oil
• 1000 mlChicken stock

Equipment

blender, stovetop, chef knife, colander, cutting board, ladle, large pot, wooden spoon

Instructions

1. 1
   Prep ingredients

   Rinse and drain the red lentils, then gather all ingredients and set out a large pot, cutting board, knife, and blender. · 2 min

   What to look for: water runs clear

2. 2
   Chop aromatics

   Finely chop the fresh ginger, onion, and garlic clove, keeping them ready together for cooking. · 5 min

   What to look for: finely chopped pieces

3. 3
   Sauté aromatics

   Heat the oil in the large pot over medium heat, then add the chopped ginger, onion, and garlic and sauté until softened. · 6 min

   What to look for: onion looks soft and glossy

4. 4
   Simmer soup

   Add the turmeric, chicken stock, crushed tomatoes, and rinsed lentils, bring to a boil, then reduce to a gentle simmer. · 20 min

   What to look for: lentils breaking down and soup thickening

5. 5
   Blend smooth

   Blend the hot soup until smooth using a blender or hand blender, then return it carefully to the pot. · 3 min

   What to look for: smooth, creamy texture

6. 6
   Finish and serve

   Stir in the coconut milk and heat gently over low heat, then ladle the soup into bowls and serve warm. · 3 min

   What to look for: steaming and evenly pale orange