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Yellow Lentil Soup with Tomatoes and Dried Plums

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

Main
  • 3 cups orange or yellow lentils, washed well with warm water and drained
  • 1 bay leaf
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons minced ginger
  • 1 teaspoon cumin seeds
  • 1/2 cup chopped shallots
  • 1 1/2 tablespoons shredded unsweetened coconut
  • 1 cup cherry tomatoes, halved lengthwise
  • 3 plum tomatoes, quartered
  • 1 teaspoons curry power
  • 1/4 cup - 1/2 cup of vegetable broth if needed
  • juice of 1 lemon
  • 10 dried plums, pitted, chopped to bits (most prunes are dried plums)
  • 1 cup freshly chopped chilantro leaves

Method
 

Steps
  1. Fill a deep stew pot with lentils, bay leaf, salt and enough water to cover the ingredients by 1 inch. Simmer on very low heat for 45 minutes to 1 hour until lentils are cooked but not mushy.
  2. Heat the oil in a skillet and add the cumin seeds. After 2 minutes, add the shallots and ginger and cook until shallots are soft. Add the coconut and stir until the coconut is golden brown.
  3. Add all the tomatoes and the curry powder, and saute on medium heat for about 5 minutes until the tomatoes start to wilt.
  4. Add the mixture to the lentils, stirring over low heat until nicely combined. Remove bay leaves.
  5. With an immersion blender, pulverize the lentils so that the whole mixture is roughly blended. Add some vegetable broth if too thick.
  6. Remove the soup from the heat and add the lemon juice, chopped plums, and cilantro. Stir and serve hot.