Curried Lentil, Tomato and Coconut Soup

This week’s heart-warming, low cost, “pantry item” recipe was recently recommended to Gwilym by some of his very lovely delivery customers! I prefer soups with a bit of texture to them, but this one also works well blitzed if you prefer a smooth soup. Add a bit of lime juice at the end for a little citrus-contrasty-kick!

Ingredients (serves 4)

  • 2 tbsp cocount oil
  • 1 onion, finely chopped
  • 1 tbsp medium curry powder
  • 1/4 tsp chilli flakes
  • 2 garlic cloves, crushed
  • 4 cm piece of ginger, peeled and finely chopped
  • 150g red lentils, rinsed and drained
  • 1 x 400g tin of chopped tomatoes
  • 25g fresh coriander (leaves and stalks, roughly chopped)
  • 1 x 400ml tin of coconut milk
  • salt and black pepper


Put the oil into a medium saucepan and place on a medium high heat. Add the onions and fry for 8 minutes, stirring frequently, until soft and caramelised. Add the curry powder, chilli flakes, garlic and ginger and continue to fry for 2 minutes, stirring continuously. Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600ml water, 1 teaspoon of salt and a very generous grind of pepper.

Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside 4 tablespoons – you’ll need this when serving – and all all the remaining coconut milk to the soup. Bring to the boil, then reduce the heat to medium and simmer gently for 25 minutes, until the lentils are soft but still holding their shape. Add a little bit more water – about 100ml-150ml – if your soup needs thinning down.

Divide the soup between bowls, drizzle over the reserved coconut milk, sprinkle with chopped coriander leaves and serve!