curried lentil, tomato, and coconut soup.

Happy 2018.   I know I usually do a re-cap in this space and much like last year, I don't really feel like it.  2017 felt hard in a lot of ways and I don't want to dwell on it.  

I also don’t want to set any outright resolutions because resolutions really stress me out, but the idea of throwing some goals out there feels like a good thing so here it goes.  Find a photograph that I love and buy it.   Run/go to a gym class twice a week (ideally more) because I always feel better after.  Find more creative food solutions for beans and legumes.  Buy less stuff but when you do buy stuff try and buy it second hand.  If you can’t find a small company to buy from.   Make sure you only buy things that you really truly love and can’t live without.   Give and get more hugs.   Continue to read (especially books on topics you don’t know about).   Stop feeling the need to do too much (I’m looking at you weekend cooking projects).  It’s ok to just tackle one thing and tackle it well.   Figure out if it’s time to make a change in your career or if you’re just feeling impatient.  Hold Tyler’s hand more.  Get a cleaning person since cleaning is the source of almost all stress in your life.   Eat more soup since you love it, it’s filling, and it’s cheap.  Eat less cookies.   

And with that, let’s talk about this soup which was in the December/January issue of Bon Appetit.   It’s a Yotam recipe which pretty much guaranteed it was going to be good.  I loved it because it didn’t use chicken stock but instead relies on flavorful ingredients (tomato, coconut milk, etc.) to make a broth that tastes like it’s been cooking for hours.  Best of all it comes together in about 40 minutes, making it the perfect dish for a cold weekday dinner.  

Curried Lentil, Tomato, and Coconut Soup

Recipe from Bon Appetit 

2 tablespoons virgin coconut oil or extra-virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 2½-inch piece ginger, peeled, finely grated

1 tablespoon medium curry powder (such as S&B)

¼ teaspoon crushed red pepper flakes

¾ cup red lentils

1 14.5-ounce can crushed tomatoes

½ cup finely chopped cilantro, plus leaves with tender stems for serving

Kosher salt, freshly ground pepper

1 13.5-ounce can unsweetened coconut milk, shaken well

Lime wedges (for serving)

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 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, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ 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.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.