Curry Lentil Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 to 6
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Course
Soup
Curry Lentil Soup
Description
Curry Lentil Soup is made by cooking green lentils in a fragrant blend of coconut oil, sautéed onion, garlic, and fresh ginger. Curry powder and red pepper flakes add warmth without overwhelming heat. Fire-roasted diced tomatoes and coconut milk enrich the soup with flavor and creaminess while maintaining a ladleable consistency adjusted with water if needed.
The soup's texture is tender with softened lentils and a smooth, creamy broth. The coconut milk adds richness while lime juice and chopped cilantro provide a fresh, slightly tangy finish. Black pepper and sea salt season to taste for balance.
This soup is filling and can be served as a meal or alongside bread for dipping. It suits a variety of dietary needs seeking a plant-based, wholesome option.
Leftovers keep up to four days in the refrigerator; the soup can thicken upon standing. Stir in water when reheating to restore a pleasant soup texture. It also freezes well for longer storage.
Ingredients
- 2 tablespoons coconut oil
- 1 onion chopped, medium
- 4 garlic minced, cloves
- 3 tablespoons ginger fresh, minced
- 1 tablespoon curry powder mild
- ¼ teaspoon red pepper flakes plus more to taste, crushed
- 1 (28-ounce) diced tomatoes fire-roasted, canned
- 1 cup green lentils rinsed, dry, French variety
- 2½ cups water
- 1 (14-ounce) coconut milk full-fat, canned
- ½ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- ½ cup cilantro chopped, fresh
- 2 tablespoons lime juice fresh
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
- Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.
Notes
- Store leftover soup in the refrigerator for up to 4 days.
- If the soup thickens after refrigeration, stir in water while reheating to adjust consistency.
- This soup freezes well for extended storage.
User Reviews
Overall Rating
5
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