Description
Make this creamy, naturally thick soup using red lentils and coconut milk for a nourishing, globally inspired meal that comes together quickly.
Ingredients
Scale
- 2 tbsp coconut oil or olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp coriander
- ¼–½ tsp cayenne pepper (optional)
- Salt & pepper to taste
- 1 ½ cups red lentils, rinsed
- 1 can (14 oz / 400 ml) coconut milk
- 4 cups (960 ml) vegetable broth
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 tbsp tomato paste
- 2 tbsp lemon or lime juice
- Fresh cilantro
- Optional: handful of spinach
- Optional: chili oil for serving
Instructions
- Heat coconut oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Cook 4–5 minutes, stirring occasionally, until fragrant and lightly golden.
- Sprinkle curry powder, turmeric, cumin, coriander, cayenne (optional), salt, and pepper over the aromatics. Stir and cook 1 minute to toast the spices.
- Add rinsed red lentils, diced tomatoes, and tomato paste. Stir to coat the lentils in the spice mixture. Pour in vegetable broth and mix well.
- Bring the mixture to a gentle simmer. Cook 15–20 minutes, stirring occasionally, until red lentils soften and naturally thicken the soup.
- Pour in the coconut milk and stir until fully incorporated. Simmer gently 3–5 minutes. Do not boil aggressively.
- Stir in lemon or lime juice and fresh cilantro. Stir in optional spinach until wilted. Taste and adjust salt, lime, or cayenne as needed.
- Ladle the soup into bowls. Top with extra cilantro, a swirl of coconut milk, and optional chili oil or toasted coconut flakes.
Notes
- The soup thickens naturally as the red lentils break down during simmering.
- For a brighter flavor, add more lime juice at the end.
- For a deeper savory flavor, add more salt at the end.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 12
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 15
- Protein: 18
- Cholesterol: 0
Keywords: Red Lentil Coconut Curry Soup, Winter Soup Recipes, Fall Soup Recipes, Crockpot Soup Recipes, Healthy Soup Recipes, Comfort Soup Recipes, Vegan Soup, Plant-based Protein