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Coconut Curry Lentil Soup Recipe

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★★★★★

4.4 from 56 reviews

This Coconut Curry Lentil Soup is a comforting and flavorful dish featuring tender lentils simmered in a fragrant blend of spices, creamy coconut milk, and vegetable broth. Enhanced with aromatic ginger, garlic, and turmeric, this soup offers warmth and depth, perfect for a nourishing meal. Garnished with fresh cilantro, lemon, and optional chili flakes and toasted coconut flakes, it’s a vibrant, hearty, and satisfying recipe ideal for cozy dinners.

Ingredients

Scale

For the Soup Base:

  • 1 tablespoon olive oil (or coconut oil for added flavor)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 ½ cups dried lentils, rinsed and drained (red or green lentils)
  • 1 medium carrot, peeled and diced
  • 1 medium potato, peeled and diced
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 can (14 oz) coconut milk (full-fat)
  • 4 cups vegetable broth (or chicken broth for non-vegan version)
  • Salt and pepper to taste

For Garnishing (Optional):

  • Fresh cilantro, chopped
  • Lemon wedges
  • Chili flakes or fresh chili
  • Toasted coconut flakes

Instructions

  1. Prepare the Ingredients: Chop the onion, carrot, potato, and ginger. Mince the garlic. Measure out and ready all spices. Rinse the lentils thoroughly under cold water and drain.
  2. Toast the Spices: Heat olive oil in a large pot over medium heat. Add turmeric, cumin, coriander, and cinnamon. Toast spices for 1-2 minutes until fragrant to bring out their flavors.
  3. Sauté the Base: Add chopped onion to the pot and sauté for 5-6 minutes until soft and translucent. Add minced garlic and ginger and cook for another 1-2 minutes until aromatic.
  4. Add Vegetables: Stir in diced carrot and potato and sauté with the aromatics for a few more minutes to absorb flavors.
  5. Cook the Lentils: Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender and vegetables cooked through.
  6. Add Coconut Milk: Stir in the coconut milk to create a creamy texture and fully incorporate into the soup.
  7. Simmer and Season: Let the soup simmer for an additional 5-10 minutes to meld flavors. Taste and adjust the seasoning with salt and pepper. Optional: Add cooked chicken, tofu, or chickpeas now for extra protein.
  8. Garnish and Serve: Ladle soup into bowls. Garnish with fresh cilantro, a squeeze of lemon juice, chili flakes, and toasted coconut flakes if desired. Serve hot with naan bread or rice.

Notes

  • For a richer flavor, use coconut oil instead of olive oil.
  • Red lentils cook faster and tend to break down more, creating a creamier texture, while green lentils hold shape better.
  • If you prefer a smoother soup, puree part or all of the soup after cooking.
  • Adjust the amount of chili flakes or fresh chili according to your heat preference.
  • Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months.
  • Substitute vegetable broth with chicken broth if not vegan.

Keywords: coconut curry lentil soup, vegan soup, lentil soup, coconut milk soup, Indian-inspired soup, healthy soup, vegetarian soup, cozy soup

Find it online: https://cookwithruby.com/coconut-curry-lentil-soup-recipe/