Ingredients
2 tablespoons olive oil
1 large yellow onion, roughly chopped
3 celery ribs, roughly chopped
1 large carrot, roughly chopped
5 garlic cloves, smashed and peeled
1 (2-inch) piece fresh ginger, peeled or rinsed, roughly chopped
1 tablespoon kosher salt (such as Diamond Crystal)
1 tablespoon tomato paste
1 tablespoon curry powder, such as Madras
4 cups vegetable broth (see Tips)
1 (13 1/2-ounce) can full-fat coconut milk
1 cup red lentils, rinsed well (see Tips)
1 cup coconut water (optional)
Chile crisp, for serving
Lime or lemon wedges, for serving
Directions
1
Heat a large pot over high heat. Add olive oil, onion, celery, carrot, garlic and ginger. Season with salt and cook, stirring occasionally, until vegetables are charred in spots and onion begins to soften, about 6 minutes.
2
Add tomato paste and curry powder and stir quickly to coat the vegetables and toast the spices, about 30 seconds. Add broth, coconut milk and lentils and stir to combine. Bring to boil, then reduce heat to medium-high to maintain a gentle boil. Cook, stirring occasionally, until the lentils are tender, about 20 minutes.
3
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender. Remove the plastic center piece of the lid and cover the lid with a kitchen towel before blending (to help prevent steam build-up in the blender). Return blended soup to pot.
4
Add 1 cup coconut water or plain water and stir to combine. Adjust to your desired consistency with up to 1 cup of additional water, stirring it in 1/4 cup at a time.
5
Serve with a drizzle of chile crisp and a squeeze of lime. Soup can be refrigerated for up to 3 days. Reheat on the stove until warmed through. Adjust consistency with water as needed.
Notes
Chicken or beef broth can be substituted for vegetable broth.
If using split red lentils, begin checking for doneness after 15 minutes of simmering and start with ½ cup coconut water or plain water to thin.
Description
In this quick-cooking and restorative soup, the key to building flavor fast is curry powder. While the spice blends vary from brand to brand, most include at least coriander, cumin, turmeric, fenugreek and black pepper. Madras curry powder, used here, is a spicier variant featuring chile powder. In the time it takes for the vegetables and aromatics to soften, the red lentils cook through, creating a creamy, velvety texture when the soup is blended. The optional addition of coconut water reinforces the flavor of the coconut milk and balances the aromatic savoriness with a hint of sweetness. The extra hydration this soup provides is especially welcome during Ramadan.