This Coconut Curry Lentil Soup is warm, creamy, and bursting with flavor! It combines hearty lentils, zesty spices, and rich coconut milk for a cozy meal that’s both filling and tasty.
The best part? It’s super easy to make! I always toss in some extra veggies for color. Perfect for a chilly day when you just want something comforting in a bowl!
Key Ingredients & Substitutions
Coconut Oil: This adds a nice tropical flavor to the soup. If you don’t have it, you can use vegetable oil or olive oil instead. Olive oil will change the taste slightly but still works well.
Red Lentils: They cook quickly and become soft. If you’d like, you can swap them for green or brown lentils, but they will require more cooking time. Just keep an eye on them!
Curry Powder: This is where the magic happens! If you don’t have curry powder, try using garam masala or a blend of cumin and coriander for a different flavor. Adjust to your taste preference!
Coconut Milk: For a lighter option, use light coconut milk or even almond milk. Just note that it won’t be as rich. I always recommend full-fat for a creamier soup.
Fresh Cilantro: This is great for garnish and adds freshness. If you’re not a fan of cilantro, try using parsley or just leave it out altogether!
How Can I Make Sure My Lentils are Cooked Perfectly?
Cooking lentils without them turning mushy can be tricky. Here’s a foolproof way to handle it:
- Start by rinsing them well to remove any grit. This can make a big difference.
- Simmer on low heat to let them cook gently. This helps them keep their shape.
- Check for doneness around the 20-minute mark. They should be tender but not falling apart. If they need more time, cook in 5-minute intervals.
Stir occasionally to prevent sticking, and taste as you go to get them just right. Enjoy your soup!
How to Make Coconut Curry Lentil Soup
Ingredients You’ll Need:
- 1 tbsp coconut oil or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1 cup red lentils, rinsed
- 1 medium carrot, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth or water
- 1 can (14 oz) coconut milk (full fat for creaminess)
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Optional: 1/2 tsp chili flakes or cayenne pepper for heat
How Much Time Will You Need?
This yummy Coconut Curry Lentil Soup takes about 10 minutes of prep time and around 30 minutes to cook. Overall, you’re looking at about 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the coconut oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. This is where your base flavors begin to develop!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and freshly grated ginger, cooking for another 1-2 minutes until they’re fragrant. You’ll love the aroma that fills your kitchen!
3. Spice It Up:
Add the curry powder and ground turmeric to the pot. Stir constantly for about 1 minute to lightly toast the spices, enhancing their flavors. A little bit of sizzling is a good sign!
4. Combine the Base Ingredients:
Now, it’s time to bring it all together. Add the rinsed red lentils, diced carrot, and the can of diced tomatoes with all its juices. Give it a good stir to combine everything!
5. Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally. Keep an eye on the lentils and carrots—they should be tender when done.
6. Add the Coconut Milk:
Once the lentils are cooked and the soup is thickened to your liking, stir in the coconut milk. Let the soup simmer for another 5 minutes to blend all the flavors together beautifully.
7. Season to Taste:
Now it’s time to season! Add salt and pepper to taste, and if you like a bit of spice, sprinkle in some chili flakes or cayenne pepper.
8. Serve and Garnish:
Ladle the delicious soup into bowls and garnish generously with fresh cilantro leaves for a pop of color and flavor.
9. Enjoy!
Serve your Coconut Curry Lentil Soup warm, and enjoy it with some crusty bread or steamed rice. It’s comforting, healthy, and so satisfying!
Enjoy your creamy, nourishing bowl of Coconut Curry Lentil Soup!
Can I Use Different Types of Lentils in This Recipe?
Yes! While red lentils are preferred for their quick cooking time and creamy texture, you can use green or brown lentils. Just note that they will require a longer cooking time, so adjust accordingly and keep an eye on them until tender.
How Can I Make This Soup Vegetarian or Vegan?
This recipe is already vegetarian if you use vegetable broth, and it’s naturally vegan since there are no animal products involved. Just ensure all your ingredients, including the curry powder, are vegan-friendly!
Can I Freeze Leftovers?
Absolutely! This soup freezes well. Let it cool completely, then transfer it to an airtight container to store in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove over low heat.
What Can I Add for Extra Flavor or Texture?
For additional flavor, consider adding a splash of lime juice just before serving. You can also mix in some fresh spinach or kale in the last few minutes of cooking for extra nutrition and a lovely green color!
