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
Scale
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.
