Curried Red Lentil Coconut Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8
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Calories
271 kcal
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Course
Main Course, Soup
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Cuisine
Middle Eastern, Asian-American Fusion
Curried Red Lentil Coconut Soup
Description
This soup starts by softening onions in coconut or olive oil, then adding garlic, fresh ginger, and curry powder to build a fragrant base. Red lentils, canned crushed tomatoes, and creamy coconut milk create a rich broth, enriched further by diced carrots, roasted red bell pepper, and potatoes for heartiness.
Simmered gently until lentils and vegetables soften, the soup balances spiced warmth and coconut creaminess. Fresh cilantro stirred in at the end adds herbal freshness. Toppings like diced avocado, scallions, Greek yogurt, and lime wedges allow customization for added flavor and texture.
The soup can be prepared days ahead; cool and refrigerate, then gently reheat, thinning with broth if needed for preferred consistency. Measurement conversions to Metric units are available for convenience.
Ingredients
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 onion finely chopped, medium
- 3 garlic finely chopped, cloves
- 3 tablespoons ginger or ginger paste, finely grated fresh
- 1 tablespoon curry powder I use Rajah mild Madras, medium heat
- 4 cups chicken broth maybe more, low sodium or vegetable broth
- 14.5 ounces crushed tomato 1 14.5-ounce can, or crushed fire-roasted tomato
- 13.5 ounces coconut milk 1 13.5-ounce can
- 1 cup red lentils
- 3 medium-size carrot peeled and diced small (6-7 ounces
- 12 ounces red bell pepper well-drained and diced small, roasted
- 1 large russet potato peeled and diced small (about 8 ounces, or yellow potato
- ½ cup cilantro divided, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- lime Greek yogurt, cilantro, thinly sliced scallions, avocado for serving, wedges
Instructions
- Heat oil in a medium-large soup pot or Dutch oven over medium. Add the onion and cook for 4-5 minutes or until soft and translucent.
- Add the garlic, ginger and curry powder. Cook, stirring frequently, until fragrant, about 2 minutes.
- Add the broth, crushed tomatoes, coconut milk, lentils, diced carrot, roasted red pepper, potato, ¼ cup of the cilantro (set aside the remaining ¼ cup), salt and pepper. Bring the mixture to a boil; reduce heat and simmer gently (uncovered), stirring occasionally, until lentils are soft and veggies are tender, about 20 minutes.
- Add the remaining ¼ cup cilantro and stir to combine.
- If you prefer a thinner soup, you can add a bit more broth at this point.
- To serve, divide soup among bowls. Garnish with fresh herbs, diced avocado, thinly sliced scallions and/or with lime wedges.
- Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill. Warm gently on the stovetop. If the soup is too thick, you can thin it with a little more broth.
Notes
- The soup benefits from allowing flavors to meld if made 3 days ahead; store chilled and warm gently before serving.
- If the soup thickens too much upon chilling, add broth while reheating to adjust consistency.
- Use fresh grated ginger for best flavor or substitute with ginger paste as needed.
- Customize toppings such as avocado, scallions, cilantro, lime, and Greek yogurt to suit taste preferences.
- Metric conversions are available for ingredient measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 271kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 935mg | 39% |
| Potassium | 710mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 4120IU | 82% |
| Vitamin C | 30mg | 33% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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