I’ve become soft—that’s what my East Coast family and friends tell me. Los Angeles has had an unusually cold and rainy winter, and I can’t seem to get warm. By “cold” I mean temperatures below 60°F but above 40°F. I know my friends in the Midwest have no sympathy for me, and honestly I wouldn’t either. When the chill settles in, one of the best comforts is a warming soup.
I keep returning to this curried lentil, tomato and coconut soup adapted from Bon Appétit, and I decided it deserved a permanent place on my website. It’s everything I love in a recipe: comforting, simple, flavorful, nutritious and budget-friendly, using pantry staples you likely already have. The curry powder is the dominant flavor but not overpowering—it’s warm and aromatic. My family enjoyed it as written; I personally might add a touch more curry or extra heat, since I like spicy food.
Red lentils are a staple in our kitchen. They cook down quickly and become tender, almost creamy, which feels like pure comfort. They’re also high in fiber and protein, making this an excellent meatless meal or a hearty weekend lunch. My son often takes the leftovers in his thermos with some whole-grain crackers.
For anyone trying to stay warm, consider avoiding cold drinks, smoothies and raw salads, as those have a cooling effect. Instead, choose warm soups and cooked dishes, and incorporate warming ingredients like ginger, spices and black pepper. Broths and stews help retain heat and comfort the body from the inside out.
I hope you have a lovely President’s Weekend. I post a dinner planner on Friday nights—check back if you enjoy weekly meal ideas. If you’re taking my online cooking classes, the February class is now available. And please tag me on Instagram @pamelasalzman #pamelasalzman so I can see your versions—I love seeing what you’re cooking!
You can shop tools I used by clicking the images on the original post.
Curried Lentil, Tomato and Coconut Soup
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Ingredients
- 2 tablespoons virgin coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 2½-inch piece ginger, peeled, finely grated
- 1 tablespoon medium curry powder, such as S&B
- ¼ teaspoon crushed red pepper flakes
- ¾ cup red lentils
- 1 14.5-ounce can crushed tomatoes
- ½ cup finely chopped cilantro, plus leaves with tender stems for serving
- Kosher salt, freshly ground pepper
- 1 13.5-ounce can unsweetened coconut milk, shaken well
- Lime wedges, for serving
Instructions
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Heat the oil in a medium saucepan over medium heat. Cook the onion, stirring often, until softened and golden brown, about 8–10 minutes.
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Add the garlic, ginger, curry powder and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
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Stir in the lentils and cook, stirring, for 1 minute.
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Add the crushed tomatoes, ½ cup of the chopped cilantro, a generous pinch of salt, and 2½ cups water. Season with freshly ground pepper. Reserve ¼ cup of the coconut milk for serving and add the remaining coconut milk to the saucepan.
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Bring the mixture to a boil, then reduce the heat and simmer gently, stirring occasionally, until the lentils are soft but not mushy, about 20–25 minutes. Taste and adjust salt and pepper as needed.
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To serve, divide the soup among bowls. Drizzle with the reserved coconut milk and top with extra cilantro. Serve with lime wedges on the side.
Notes
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