Curried lentil, tomato, and coconut soup from Bon Appétit Magazine, December 2017: Holiday Special (page 70) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • reader1trees on February 11, 2023

    I made this using the recipe from The Guardian https://www.theguardian.com/lifeandstyle/2017/nov/25/lentil-recipes-curried-coconut-soup-aubergine-stew-sweet-potato-croquettes-fritters-yotam-ottolenghi and it was easy and delicous as well as very economical. I used extra virgin olive oil and added 2 largish sliced mushrooms with the tinned tomatoes but otherwise followed the recipe as given. I will definitely be repeating this with different colours of lentils and think it would freeze well when puréed too. I ate mine with some crusty wholemeal bread and a glass of Australian Pinot Gris which went well with the flavours of the soup.

  • jhallen on February 25, 2022

    This was fabulous, fast, and delicious. I could easily eat this every night.

  • Cheri on October 25, 2021

    This is so warming and satisfying. Highly recommended. Don’t skip the citrus at the end (I substituted lemons, didn’t have limes - either is delicious)

  • hillsboroks on November 12, 2019

    This is the perfect cold or rainy day soup when you are bored with the usual soups. I used grocery standard curry powder which was flavorful but mild. The coconut flavor is there but subtle, more of a background note. The soup was thick and spicy warm but just right and very comforting on a wet day. I did cut the amount of red pepper flakes in half to suit our tastes but if you want it really spicy you could just double them.

  • Rradishes on December 04, 2017

    So satisfying and flavorful, AND vegetarian!

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