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Coconut Curry Lentil Soup

Freshly prepared Coconut Curry Lentil Soup on white plate
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A rich and comforting coconut curry lentil soup that combines creamy coconut milk with warming spices and hearty lentils for a perfectly balanced, nutritious meal.

Ingredients

Scale
  • 1 cup red lentils, rinsed
  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 medium carrot, diced
  • 1 red bell pepper, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
  2. Add garlic and ginger; cook for an additional 1 minute until fragrant.
  3. Stir in red curry paste, turmeric, and cumin; cook for 2 minutes to release the spices’ aromas.
  4. Add rinsed lentils, diced carrot, and chopped bell pepper to the pot; stir well to combine.
  5. Pour in vegetable broth and bring the mixture to a boil.
  6. Reduce heat and simmer, uncovered, until lentils and vegetables are tender, about 20 minutes.
  7. Stir in coconut milk and continue cooking for another 5 minutes, allowing flavors to meld.
  8. Remove from heat and stir in fresh lime juice. Season with salt and pepper to taste.
  9. Ladle soup into bowls and garnish with chopped cilantro before serving.

Notes

For extra protein, add cooked chicken or tofu before serving. Serve with warm naan or steamed rice for a complete meal.

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