If you love comforting meals that combine rich flavors and vibrant colors, you are going to adore this Curried Red Lentil Coconut Soup Recipe. It’s a soulful blend of creamy coconut milk, fragrant curry spices, and hearty red lentils that come together to create a nourishing dish perfect for any day. Each spoonful delivers warmth and a subtle kick, all while being surprisingly easy to make and wonderfully satisfying. This soup is sure to become your go-to when you want something wholesome and bursting with taste.
Ingredients You’ll Need
The beauty of this Curried Red Lentil Coconut Soup Recipe lies in its simple, wholesome ingredients. Each component plays a vital role, whether it’s building the soup’s layered flavors, adding texture, or lending that inviting aroma and color that makes it irresistible.
- Coconut oil or extra-virgin olive oil: Used to sauté the aromatics and brings a silky richness to the base.
- Medium onion, finely chopped: Provides a sweet and savory foundation for the curry flavors.
- Garlic cloves, finely chopped: Adds depth and a gentle pungency that elevates every bite.
- Freshly grated ginger (or ginger paste): Gives a refreshing zing and warmth classic to Indian-style dishes.
- Medium curry powder: The heart of the dish, imparting complex spice notes and a vibrant golden hue.
- Low sodium chicken or vegetable broth: Creates the flavorful liquid that brings everything together without overpowering.
- Can of crushed tomatoes: Offers subtle acidity and a hint of sweetness, balancing the coconut milk.
- Can of coconut milk: Gives a creamy, luscious texture and mellow tropical undertone.
- Red lentils: The main protein source, they cook fast and naturally thicken the soup.
- Carrots, peeled and diced small: Add a slight crunch and a touch of natural sweetness.
- Roasted red peppers, diced small: Bring smoky flavor and a beautiful pop of red color.
- Russet or yellow potato, diced small: Adds hearty density and helps create a velvety consistency.
- Finely chopped cilantro, divided: Used both inside and on top for fresh brightness and a citrusy herbal note.
- Kosher salt: To season and enhance all the flavors in the soup.
- Freshly ground black pepper: Adds a subtle heat and complexity.
- Lime wedges: For squeezing at the table to add a fresh, zesty finish.
- Greek yogurt, additional cilantro, thinly sliced scallions, and avocado: Optional toppings that bring creaminess and extra layers of flavor to your serving.
How to Make Curried Red Lentil Coconut Soup Recipe
Step 1: Sauté Aromatics to Build Flavor
Begin by warming the coconut oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent and fragrant, about 5 minutes. Stir in the garlic and freshly grated ginger, cooking for another 1–2 minutes to release their wonderful scents. This aromatic base sets the stage for a deeply flavorful soup.
Step 2: Spice It Up
Sprinkle in the curry powder and toast it gently with the aromatics. This activates the spices and intensifies their flavor, ensuring that every spoonful of your Curried Red Lentil Coconut Soup Recipe will have a warm, robust curry taste.
Step 3: Combine Broth, Tomatoes, and Coconut Milk
Pour in the broth, crushed tomatoes, and coconut milk. Stir until everything is well combined. The broth acts as the soup’s lifeblood, the tomatoes add acidity and depth, and the coconut milk brings creaminess and a subtle sweetness.
Step 4: Add Lentils and Vegetables
Stir in the red lentils, diced carrots, roasted red peppers, and potatoes. These ingredients contribute beautiful textures and make the soup hearty enough to serve as a main course. Bring the mixture to a boil, then lower the heat and let it simmer gently.
Step 5: Simmer Until Tender and Creamy
Cook the soup for about 25 to 30 minutes, stirring occasionally to prevent sticking. The lentils will soften significantly, releasing starch that thickens the soup naturally. The potatoes and carrots become tender, melding with the spices and coconut’s creaminess.
Step 6: Season and Finish with Fresh Cilantro
Once the vegetables and lentils are perfectly cooked, season with kosher salt and freshly ground black pepper to taste. Fold in half of the chopped cilantro to infuse a fresh, herbal brightness right before serving.
How to Serve Curried Red Lentil Coconut Soup Recipe
Garnishes
Garnishing is where you can personalize your soup experience! A dollop of Greek yogurt adds tangy creaminess that balances the curry’s warmth beautifully. Sprinkle on extra cilantro and thinly sliced scallions for a burst of color and freshness. For a luscious touch, avocado slices work wonders by adding smoothness and richness.
Side Dishes
Pair this soup with warm naan bread or crusty artisan bread to scoop up every last bite. A simple cucumber and tomato salad with a lemon vinaigrette can add lightness and crunch, complementing the soup’s creamy and spicy profile. For a heartier meal, a side of steamed basmati rice works perfectly to absorb the delicious broth.
Creative Ways to Present
For a fun twist, serve the Curried Red Lentil Coconut Soup Recipe in hollowed-out bread bowls or vibrant bowls that showcase its rich, golden color. Drizzle a little extra coconut milk or a swirl of yogurt on top to create pretty patterns. Adding a sprinkle of toasted coconut flakes or crushed roasted peanuts can introduce a delightful texture contrast.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 4 days. Store it in airtight containers to maintain its vibrant flavors and prevent it from absorbing other fridge odors. The lentils thicken the soup as it cools, which is a good sign of its hearty nature.
Freezing
The Curried Red Lentil Coconut Soup Recipe freezes exceptionally well, making it a fantastic meal prep option. Freeze portions in freezer-safe containers or bags, leaving some headspace for expansion. It will keep in the freezer for up to 3 months without losing its flavor or texture.
Reheating
When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much during storage, add a splash of broth or water to loosen it to your desired consistency. Reheat until piping hot, then finish with fresh lime juice or a sprinkle of cilantro to revive its fresh character.
FAQs
Can I make this Curried Red Lentil Coconut Soup Recipe vegan?
Absolutely! Use vegetable broth instead of chicken broth to keep it fully plant-based. The rest of the ingredients are vegan-friendly by nature, making this soup a great option for vegans and vegetarians alike.
What type of curry powder works best?
Medium curry powders like a mild Madras blend work beautifully because they offer balanced warmth without overpowering heat. Feel free to adjust the amount or type based on your spice preference.
Can I use other lentils instead of red lentils?
While red lentils cook fastest and break down nicely to thicken the soup, you can substitute with yellow lentils, but they may require a longer cooking time. Brown or green lentils are firmer and hold their shape, giving a different texture to your soup.
Is it possible to make this soup in a slow cooker?
Yes, you can! Sauté the aromatics first on the stove for maximum flavor, then transfer everything to a slow cooker and cook on low for 5-6 hours. Add lentils and vegetables accordingly, adjusting liquid as needed since slow cooking retains moisture differently.
How spicy is this soup?
The heat level is generally mild thanks to the medium curry powder, making it approachable for most palates. If you like it spicier, you can add a pinch of cayenne pepper or serve with hot sauce on the side.
Final Thoughts
If you’re searching for a soul-warming, flavor-packed meal that is easy to prepare and nourishing from the inside out, this Curried Red Lentil Coconut Soup Recipe is a must-try. Its rich colors and comforting aromas will brighten any day, and the delightful blend of spices will keep you coming back for more. Don’t hesitate to make this soup your own with your favorite garnishes and sides – it’s a wonderful dish to share with loved ones or enjoy when you need a little extra comfort.
Print
Curried Red Lentil Coconut Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
This Curried Red Lentil Coconut Soup is a rich, comforting dish combining the earthiness of red lentils with the creaminess of coconut milk and the vibrant spices of curry powder. Enhanced with fresh ginger, garlic, and a medley of vegetables including carrots, roasted red peppers, and potato, this soup is both hearty and flavorful. It’s perfect for a nourishing weeknight meal, served garnished with fresh cilantro, lime, Greek yogurt, scallions, and avocado for added freshness and creaminess.
Ingredients
Main Ingredients
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons finely grated fresh ginger (or ginger paste)
- 1 tablespoon medium curry powder (e.g., Rajah mild Madras)
- 4 cups low sodium chicken or vegetable broth (more if needed)
- 1 (14.5-ounce) can crushed tomatoes (or crushed fire-roasted tomatoes)
- 1 (13.5-ounce) can coconut milk
- 1 cup red lentils
- 3 medium carrots, peeled and diced small (6–7 ounces)
- 12 ounces roasted red peppers, well-drained and diced small
- 1 large russet or yellow potato, peeled and diced small (about 8 ounces)
- ½ cup finely chopped cilantro, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Garnishes
- Lime wedges
- Greek yogurt
- Additional cilantro
- Thinly sliced scallions
- Avocado slices
Instructions
- Heat the oil and sauté aromatics: In a large pot or Dutch oven, heat 2 tablespoons of coconut oil or olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Then add the garlic and grated fresh ginger, cooking for another 1-2 minutes until fragrant.
- Add curry powder: Stir in 1 tablespoon of medium curry powder, coating the aromatics to release the flavors. Cook for 1 minute more to bloom the spices.
- Add liquids and lentils: Pour in 4 cups of low sodium chicken or vegetable broth, 1 can (14.5 oz) crushed tomatoes, and 1 can (13.5 oz) coconut milk. Stir well to combine. Then add 1 cup of red lentils, rinsed if desired.
- Add vegetables and seasoning: Add the diced carrots, roasted red peppers, and diced potato to the pot. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Stir to mix all ingredients thoroughly.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for about 30-40 minutes, stirring occasionally, until the lentils and vegetables are tender and the soup has thickened to your liking. Add more broth or water if needed for desired consistency.
- Finish with cilantro: Stir in half of the finely chopped cilantro just before removing the pot from heat to keep the fresh herb flavor vibrant.
- Serve and garnish: Ladle the soup into bowls and garnish with lime wedges, a dollop of Greek yogurt, additional chopped cilantro, thinly sliced scallions, and avocado slices. Serve hot for a warming, flavorful meal.
Notes
- For a vegan version, use vegetable broth and omit Greek yogurt or substitute with a plant-based yogurt.
- Adjust the amount of curry powder to suit your spice preference.
- If you prefer a smoother texture, you can partially blend the soup with an immersion blender before adding the cilantro.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Add a squeeze of fresh lime juice to brighten the flavors just before serving.
