Curried Lentil, Tomato, and Coconut Soup

Ingredients

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  2 tbsp or 30g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1.15kg

• Curry powder

  Spices

  1 tbsp or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Lentils

  Sprouted, raw

  ¾ cup or 58g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 411g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  100g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  13 ½ oz or 383g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 810 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, 1/2 cup cilantro, a generous pinch of salt, and 21/2 cups water; season with pepper. Set aside 1/4 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. Season soup with more salt and pepper if needed.
2. To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
3. Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.