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My take on Ottolenghi’s curried lentil and coconut soup

Yayoi Kusama, Pumpkin

While my favorite soup from Ottolenghi (read about it in my first blog post) is definitely worth making above all else, I decided to get a little creative with pumpkin for Halloween last year. Here’s my take on Ottolenghi's curried lentil and coconut soup:

Curried Pumpkin, Lentil & Coconut Soup

Ingredients (8-10 servings)

1 large onion, peeled and finely diced

2 butternut squashes, peeled and cut into small chunks (about 1600-1700 grams, unpeeled)

3 large or 5 small carrots, peeled and diced

2 tablespoons medium curry Madras powder*

1/4 teaspoon chili flakes

3-4 garlic cloves, peeled and crushed

300 grams red lentils, rinsed

400-500 grams fresh Roma tomatoes, diced (or 1 can of chopped tomatoes)

2 cans of coconut milk, whisked (800 grams)

2 vegetable or chicken stock cubes

1 liter of water

25 grams coriander (stalks for the soup and leaves for garnish)

Instructions

Heat oil in a large soup pan or Dutch oven over medium-high heat. Sauté the onion and a generous amount of freshly ground pepper for about eight minutes, stirring frequently, until it becomes soft and caramelized.

Add the curry powder, chili flakes, and garlic, cooking for an additional two minutes while stirring continuously.

Introduce the chunks of butternut squash and carrots, mixing well and sautéing for a few more minutes.

Stir in the lentils and cook for another minute. Then add the tomatoes, coriander stalks, 1 liter of cold water, and the two stock cubes. Allow the mixture to heat through. Taste and adjust the salt as needed.

In a separate bowl, whisk the coconut milk until smooth and creamy. Reserve four tablespoons for serving, then pour the remaining coconut milk into the soup pot.

Bring the mixture to a boil, then reduce the heat to medium and let it simmer gently for about 25 minutes, until the lentils are tender but still hold their shape.

Blend the soup until smooth, but for a more interesting texture, blend it only partially to keep some chunks!

When serving, drizzle the reserved coconut milk on top and sprinkle with fresh coriander leaves.

*If you want to elevate your dish, look for coarsely or partially ground curry Madras powder, or make your own. Adding some coriander, cumin, and fenugreek seeds to your existing spice blend can make a significant difference! The tiny coarse spices you achieve from partial blending will create tasty yet subtle flavor bursts, adding delightful complexity to the soup instead of a monotonous taste.

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Chicken and Asparagus Stir-fry

Photograph: The Woks of Life.

Click here for the recipe on the website of Woks of Life.

Last summer, my mom got a cookbook from The Woks of Life and she's been obsessed with it ever since. Initially, I didn't pay much attention to it, as I was comfortable with my own recipes and kitchen routine at that time. However, when my inspiration began to wane, I decided to give it a chance.

I've always had a fondness for the Chinese cuisine, but I've often found that it doesn't quite taste the same as I attempt to make it at home, so I always set it aside. But after exploring the recipes from The Woks of Life, I'm completely sold. 

This chicken and asparagus stir-fry recipe has become a favorite of mine. It's perfect for preparing in the morning when I have back-to-back midday and evening classes, making dinner quick and easy once you get the hang of it. The taste is both soft and bold, and the combination of asparagus with the oyster sauce is truly heavenly. 

Be sure to velvet the chicken, select thin to medium asparagus and to use a quality Shoaxing wine, as it truly enhances the recipe! 

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Spaghetti Puttanesca

Photograph: David Loftus, published in 30 Minutes Meals by Jamie Oliver.

This recipe from Jamie Oliver's 30 Minute Meals cookbook is one of my all-time favorites. It's a quick, flavorful dish with a perfect blend of bold flavors and comforting textures. The creamy passata sauce, enhanced by the rich anchovies and briny capers, pairs wonderfully with the tender chunks of tuna. I've made a few tweaks to amp up the flavor and create a creamier sauce, making it even more irresistible.

Ingredients: (serves 4)

500g dried spaghetti (any pasta works though)

2 small tins of tuna in olive oil

2 cloves of garlic (crush)

1 tbsp capers

1 small tin of anchovies in olive oil

1 fresh red chilies (chopped)

1 handful of fresh parsley (chopped)

1 handful of pitted black olives (sliced)

1 bottle of passata 24oz (no worry, two regular cans of chopped tomatoes works as well)

A pinch of ground cinnamon

Black pepper (to taste)

Juice of 1 lemon

Grated Parmesan cheese (to serve)

Instructions: 

Cook the Spaghetti:

Cook the spaghetti al dente according to the package instructions. Meanwhile, pour the oil from the two tuna tins into a large frying pan over medium heat.

2. Prepare the Sauce:

Add all the anchovies from the small tin, including the oil, and let them simmer for a couple of minutes until they fall apart.

Crush 2 cloves of garlic and add them to the frying pan along with the finely chopped red chili, 1 tablespoon of drained capers, and black pepper to taste.

Once the garlic begins to color slightly, add the drained tuna, breaking it up gently with a fork. Then add a handful of sliced, pitted black olives.

Let it fry for a couple of minutes on medium heat before adding the passata, a pinch of ground cinnamon, and the lemon juice.

3. Combine and Serve:

Once the pasta is cooked, drain it and reserve some of the cooking water.

Add the pasta to the frying pan along with most of the parsley, mixing well. If the sauce seems too thick, add some of the reserved spaghetti water.

Transfer the spaghetti to a large bowl and garnish with the remaining parsley. Don’t forget the Parmesan!

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From Screen to Stovetop: Recipes I'm Bookmarking

This list represents my curated collection of recipes earmarked for future culinary endeavors. Have you had the pleasure of trying any of these recipes yet? I'd love to hear your thoughts and experiences, so don't hesitate to share your feedback!

Bon Appetit - Best pesto

Weston Table - Fig bruschetta with honey gorgonzola butter

Weston Table - Fig and prosciutto flatbread

Jamie Oliver - Pasta with aubergine & tomato sauce

Jamie Oliver - Pasta and green olives

Jamie Oliver - Greek feta tray bake

Jamie Oliver - Crispy-bottomed steamed dumplings

Air fryer Buffalo Cauliflower

Jamie Oliver - Classic ratatouille

Jamie Oliver - Leek & potato soup

Jamie Oliver - Sicilian spaghetti alla Norma

Jamie Oliver - Baked eggs in popped beans

Jamie Oliver - Pasta peperonata

The Modern Proper - Spicy roasted red pepper bucatini with whipped feta

Weston Table - Acorn squash, ricotta & maple apple slaw

Jamie Oliver - Roasted carrot salad

Bon Appétit - Roasted butternut with herb oil and goat cheese

Bon Appétit - Chicken-lentil soup with jammy onions

BBC Food - Chicken and vegetable balti

BBC Food - Chickpea traybake pittas

Jamie Oliver - Fragrant squash curry

[annieeats]

Salmon traybake by BBC Food

Photograph: BBC Food

Click here for the recipe on the BBC Food website

Turning out this quick and effortless salmon with vegetables traybake is hardly a hassle. In fact, as you prepare it more frequently, it seamlessly becomes a routine task. As the oven works its magic on the salmon and the rice steams away in the rice cooker, I find myself with free hands to tackle other tasks.

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Veg Traybake with Sweet Tomato, Chianti, Porcini, Olives, Oregano, and Baked Feta by Jamie Oliver.

Photograph from the cookbook 'Veg: Easy and Delicious Meals for Everyone' by Jamie Oliver.

Due to the feta in the previous blog, I was reminded of this classic traybake in my kitchen. I genuinely appreciate Jamie Oliver for his healthy, no-fuss recipes with clear instructions.

Click here for the recipe on the Happy Foodie website.

The only thing that doesn't quite resonate with me, but is very characteristic of Jamie as a chef, particularly evident in his cooking shows, is his tendency to use his bare hands. Whether tossing salads or coating raw chicken in flour, it's a signature move.

Lo and behold, this recipe involves a bit of handwork too – scrunching in the tomatoes and tearing the olives apart. Yet, I must admit (again), nothing squeezes the tomatoes to pieces better than pushing them through your fingers. Insert a slightly queasy smiley face here.

What I appreciate most about this recipe is the diverse range of vegetables. Though it takes a bit of time to cut them, the effort is more than worth it. I enjoy pairing it with the roasted taste of pearl couscous, creating a hearty and satisfying meal.

Three notes:

The recipe calls for 250ml / 8.5oz of Chianti red wine, which can be replaced with a splash (1 tsp) of balsamic vinegar for sweetness and a hint of tangy flavor. I've found that the cans of plum tomatoes contain enough moisture, so the missing 250ml / 8.5oz of wine isn't a problem at all.

Additionally, porcini mushrooms, not commonly found in regular supermarkets, can be substituted with any mushroom you like.

Lastly, any squash will do. This recipe requires approximately half of a regular-sized butternut squash, so if you don't have other butternut squash plans soon, just buy something close to 400g / 14oz. Even 100g / 3.5oz above or below does not matter.

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Baked Feta Pasta by Jenni Häyrinen

Jenni Häyrinen her Baked Feta Pasta just out of the oven before it is mixed and the pasta added. Photograph: Jenni Häyrinen.

Viral recipes, especially on TikTok, I approach with a lot of suspicion. Most of them are too gross to be true, but as someone who is always into baked feta, I was lured in, and I must admit, I was wrong; not all viral recipes on social media are too gross to be true.

Click here for the original recipe from Finnish blogger, Jenni Häyrinen, published on her website Liemessä.

My take on this recipe;

I couldn't resist making a few tweaks to this recipe – it's just my style. For instance, I found that four tablespoons of olive oil suffice; the half cup recommended in the original recipe doesn't quite align with my idea of a healthy balance.

Additional salt isn't necessary either, as the feta cheese is already way to salty. While I'm a garlic enthusiast, four cloves seemed a bit excessive. Two cloves provide a well-balanced garlic flavor without lingering garlic breath for days.

Introducing a bell pepper and shallot not only enhances the taste but also adds more veggies to the mix. And about the baking instructions suggesting two temperatures – that's simply absurd. Baking at 400°F / 200°C for 45 minutes gives the feta a delightful golden crust without any fuss.

Ingredients: (serves 4)

1 box (about 1lb / 400g) of rigatoni

1 block (7-8oz / 200g) greek feta cheese

1 shallot, finely chopped

1 red bell pepper, chopped

4 tbsp olive oil

1/2 red chili pepper or a pinch of red pepper flakes

2 small containers (10oz / 285g each) cherry tomatoes

2 garlic cloves, minced

black pepper

fresh basil leaves

In a baking dish, combine cherry tomatoes, chopped garlic, small-cut bell pepper, and shallot. Drizzle olive oil over the mixture, generously season with black pepper (don't be shy, black pepper is the best) and toss to coat.

Before placing the feta in the center of the baking dish, coat both sides by rubbing them in between the vegetables with the oil in the dish. Bake for 45 minutes at 400°F / 200°C.

Boil the rigatoni pasta until al dente, and before draining, reserve 1/3 cup of pasta water.

Once the golden feta and burst cherry tomatoes are ready, gently stir the feta to break it apart before combining everything. If the sauce is slightly thick, add pasta water as needed.

Mix in the rigatoni into the flavorful mixture and garnish with fresh basil.

[annieeats]

Pasta All'Amatriciana by Two Greedy Italians

Quick, easy, and a exceptionally flavorful classic Italian dish. I tried it once with bacon due to scarcity of pancetta in supermarkets (note: check out Sprouts for Boar's Head brand pancetta) but it didn't quite match up in terms of taste. Also, I tried it with a different pasta which wasn't a succes. So stick with the pancetta en Bucatini pasta!

Getting San Marzano tomatoes can be a bit challenging; while they are available in cans at supermarkets, finding them fresh can be elusive. Alternatively, Roma tomatoes, with their low water content, works as well. 

Ingredients: (serves 4)

1 package of diced Pancetta (4oz / 113g)

14 oz/ 400g of fresh or canned San Marzano tomatoes 

1 small onion, finely chopped

1 dried or fresh chili, finely chopped 

1 package of Bucatini pasta (between 16-18oz)  

Splash of dry white wine 

Olive oil as needed

Pecorino Romano as needed 

[annieeats]

Curried Lentil and Coconut Soup by Ottolenghi

Yotam Ottolenghi's curried lentil and coconut soup. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop Styling: Jennifer Kay.

Click here for the recipe on The Guardian website

One of my favorite soups ever. What makes it a winner for me is its simplicity - no need for an overnight lentil soak, and the ingredients are mostly staples found in the pantry. I always ensure my pantry is stocked with these items, just in case I need a reliable Plan B. When I plan my meals in advance, I like to opt for some fresh ripe tomatoes instead of the canned ones. But, moreover the taste of this soup is just amazing.  

Throwing in some leftover carrots or green onions doesn't compromise the taste at all. A dollop of sour cream adds a festive touch, perfect for weekends or when entertaining guests. Ottolenghi's recipe doesn't include broth or stock, so I skip the salt and instead use chicken or vegetable tablets (1 per half a liter) to give the soup more substance. Additionally, I personally find the soup tastes better without the ginger the recipe calls for – a choice you can make for yourself.

For those looking to elevate the dish, try using coarsely or partly ground curry (Madras is my favorite) powder, or make your own blend. Adding some coriander, cumin, and fenugreek seeds to your existing curry spice blend makes a difference already! This adds a delightful complexity to the soup, creating subtle flavor variations as you enjoy each spoonful.

Furthermore, finding the red variety lentils can be challenging but Sprouts offers them both prepackaged and in bulk. Nevertheless, any lentil is okay! Here's a parting thought: imagine reducing the water, skipping the blending altogether, and serving it with potatoes or rice and some lush green beans? I'll keep you posted once I give it a try!