Ottolenghi’s Curried Lentil Soup: Quick and Comforting

I’m a huge Ottolenghi fan and love all of his books. This soup recipe is from his book Simple, which as the name indicates contains simple recipes. I’ve adjusted the recipe slightly and made it even more simple. I’ve cooked it many times for friends and unfailingly I’ve been asked for the recipe. I also give it to all my patients (who all get dietary advise as well as herbs) and it’s my favorite go to every week. I usually make a large batch because it freezes really well. I love having a soup in the freezer so I can come home late and still have a delicious homemade dinner waiting for me. No unhealthy takeaways or guilty feelings!

• 1 medium onion, finely diced
• 1 tbsp medium curry powder
• 1/4 tsp chilli flakes
• 2 garlic cloves, finely chopped
• 4 cm fresh ginger root, peeled and finely chopped
• 150 g red lentils, rinsed and drained
• 400 g tinned chopped tomatoes
• 400 g tin coconut milk
• 25 g coriander, finely cut leaves and stalks finely
• 600 ml water
• 1 tsp sea salt
• 2 tbsp olive oil
• freshly ground black pepper

Heat the oil in a saucepan on a medium heat and fry the onion, garlic and ginger until soft. Add the curry powder and fry for another minute, stirring continuously. Add lentils, water, tomatoes, coriander, salt and pepper and bring to a boil. Turn down the heat to medium low and leave to simmer for 25 minutes until the lentils are soft. Add the coconut milk at the end. Blend it smooth by a hand blender or a food processor.