Curried Lentil, Tomato and Coconut Soup
User Reviews
5
-
Prep Time
5 mins
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Cook Time
35 mins
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Servings
4 people
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Calories
395 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
International, Vegetarian
Curried Lentil, Tomato and Coconut Soup
Description
This soup blends caramelized onions with curry powder, garlic, and ginger for aromatic depth. Red lentils provide body and a tender texture as they cook in a mixture of crushed tomatoes, water, and coconut milk. The coconut milk adds a creamy richness that softens the curry’s spices, resulting in a balanced and comforting profile.
The soup’s texture combines the softness of cooked lentils with a smooth, slightly thickened broth. It is gently simmered to allow flavors to meld without breaking down the lentils completely, preserving a pleasant bite.
Served warm, the soup can be garnished with reserved coconut milk and fresh parsley to add brightness and a touch of creaminess. It suits light lunches or dinners, providing warmth and satisfying taste without heaviness.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup yellow onion finely chopped
- 1 tablespoon curry powder
- 2 garlic crushed, cloves
- ½ cup ginger peeled and finely chopped
- ¾ cup red lentils
- 2 cups crushed tomatoes
- 1 cup parsley + ¼ cup of roughly chopped to garnish, chopped
- 1 teaspoon salt
- 2.5 cups water
- 13.5 ounces coconut milk
Instructions
- In a medium saucepan pour the vegetable oil and place over medium-high heat. Add the onions and fry, stirring frequently for 8 minutes, until soft and caramelized.
- Add the curry powder, garlic, and ginger and continue to fry for 2 minutes, stirring constantly. Add the lentils, stir through for 1 minute, then add the tomatoes, parsley, water, salt, and a generous number of grinds of pepper.
- Pour the coconut milk into a bowl and gently whisk it until smooth and creamy. Set aside ¼ cup and add the remaining coconut milk to the soup. Bring to a boil over high heat, then lower to a simmer and cook for 25 minutes or until the lentils are soft but still holding their shape.
- Divide amongst four bowls, drizzle with the reserved coconut milk, sprinkle with parsley leaves, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 24g | 120% |
| Sodium | 606mg | 25% |
| Potassium | 616mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 604IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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