Curried lentil, tomato & coconut soup. #ArthurstreetKitchen.

This is perfect weeknight soup – loaded with flavor but ready in about 30 minutes.
It’s adulterated from Arthur street Kitchen 
And you must check out her cookbook called Family. 

extra virgin olive oil
2 onions, finely chopped
2 large cloves garlic, finely chopped
3 inch (about 30g) piece of fresh ginger, grated
4 tbsp curry powder (use less if hot variety, your choice)
1 tsp red pepper flakes
1 ½ cups (300g) red lentils
6 cups vegetable stock
3 cups (750g) good quality bottled tomato sauce
6 cups vegetable stock
1 can coconut milk
sea salt and black pepper

Topping
big handful of cress, microgreens or baby salad leaves
handful of coriander leaves
2 radishes, finely sliced
extra virgin olive oil

• In a large pot, heat olive oil and add the onions with a pinch of sea salt.
• Cook for 8-10 minutes until golden. Add the garlic, ginger, curry powder, red pepper flakes and another pinch of salt; cook for 2 mins.
• Add the lentils, stir, and then pour in the stock and tomato sauce.
• Reserve about ¼ cup of the coconut milk for topping, and add the rest of the can to the soup.
• Stir and cook for 20-25 minutes.
• Taste and season soup with sea salt and black pepper.
• Combine salad leaves with the cilantro and sliced radishes.
• Drizzle with olive oil and season with sea salt and black pepper.
• Ladle soup into big bowls, drizzle over some of the reserved coconut milk and top with the leafy, radish salad.