New ottolenghi recipe from his cookbook “Simple” and new love at first bite.
I love lentil soup, and this one is different, it has the consistency and all the flavors found in “dal”, which is one of the most popular dishes in India.
It’s delicious, creamy, mildly-spiced. And of course you can adjust the heat level with less or more chilli flakes, ginger and depending of which curry you’ll use.
Vegan, healthy, hearty and very easy to make. Grate some ginger and garlic, finely chop an onion, open some cans and add the water or a stock if you want, cook for 25 minutes. And voilà, the dinner is ready.
Don’t forget to serve the soup with lime wedges for a citrusy kick it balances all the flavours.
One more thing, this soup can be made 4 days in advance if kept in the fridge, and up to one month if frozen. So it’s perfect for batch cooking.
21/02/2023 at 22:51
This is truly delicious. I used a combo of green Thai curry paste and a home-made curry powder (Femmes’ Revenge Caribbean Curry Mix on Food.com), and mashed whole canned tomatoes instead of using diced. Added some fish sauce as part of the salt content, only used 1/2 can (200ml) 18% fat coconut milk plus extra water. Used split red lentils. I didn’t have any cilantro – I’d use it if I had it but I don’t think the soup is missing this ingredient. My curry powder and paste are very flavourful and fresh, and I think that is the key to this or any other recipe. That old curry that’s been sitting around for more than 6 months is not going to do this dish any favours. I’ll make this again and again with different “curry” pastes&powders.
23/02/2023 at 08:43
So glad that you liked it, and of course fresh homemade curry is always the best and definitely will make a difference in this king of dishes.
Thank you for your comment.