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Curried Red Lentil Coconut Soup
5 from 14 votes

Curried Red Lentil Coconut Soup

Curried Red Lentil Coconut Soup combines red lentils, coconut milk, tomatoes, and aromatic spices such as curry powder, garlic, and ginger into a creamy, spiced soup. Vegetables like carrot, roasted red pepper, and potato add texture, and fresh cilantro brightens the finished dish. It's nourishing and comforting with layered flavors.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 271 kcal
Course: Main Course, Soup
Cuisine: Middle Eastern, Asian-American Fusion

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

    Cup of Yum
  1. 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.
  2. Add the garlic, ginger and curry powder. Cook, stirring frequently, until fragrant, about 2 minutes.
  3. 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.
  4. Add the remaining ¼ cup cilantro and stir to combine.
  5. If you prefer a thinner soup, you can add a bit more broth at this point.
  6. To serve, divide soup among bowls. Garnish with fresh herbs, diced avocado, thinly sliced scallions and/or with lime wedges.
  7. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 271

% 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.