When I read that a Bon Appetit food editor makes this Curried Lentil, Tomato, and Coconut Soup weekly I knew he had found a gem and thankful he shared his love for this vegetarian bowl of goodness.
The brilliant recipe by Yotam Ottolenghi calls for medium curry powder, but it's flexible, and you can use what you have on hand. The original method uses 2.5 cups of water; I prefer using stock for added depth of flavor. If you want to keep this a vegetarian meal, use a vegetable bouillon. I like using an organic roasted chicken stock paste made by Better than Bouillon, mixed with water.
2 tablespoons of coconut oil
1 yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated ginger root
1 tablespoon medium curry powder
1/4 teaspoon crushed red pepper flakes
2 1/2 cups stock (use vegetable or chicken stock)
3/4 cup red lentils
1 14.5-ounce can crushed tomatoes
1/2 cup chopped cilantro plus leaves for serving
1 14.5-ounce can coconut milk (I use Goya Unsweetened Coconut Milk)
Kosher salt and black pepper
Heat oil in a Dutch oven over medium heat. Cook onion, stirring often, until softened and golden brown, 8 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups stock; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes.
Taste and season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro.
Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.