Pantry Recipes: Curried Tomato Lentil Soup
User Reviews
5
Pantry Recipes: Curried Tomato Lentil Soup
Description
Pantry Recipes: Curried Tomato Lentil Soup is made by first softening onions in coconut oil, then gently cooking garlic, ginger, curry powder, and red pepper flakes to release their flavors. Tomatoes, French green lentils, water, and coconut milk join the pot and simmer until the lentils become tender, resulting in a velvety and mildly spicy broth. The soup is finished with fresh cilantro and lime juice, which brighten the flavors and balance the richness. This preparation creates a hearty, nourishing soup with a smooth consistency and layered, aromatic spices.
Serving this soup warm offers a comforting meal that can be enjoyed as a lunch or dinner option. The combination of coconut milk and spices creates a creamy texture without cream, complementing the earthy lentils. The spices provide mild heat and complex flavor without overpowering the tomato base.
Leftover soup keeps well refrigerated for up to four days, and freezing is also suitable for longer storage. When reheating, adding a splash of water helps restore the soup's texture if it thickens. These storage tips make it practical for meal prepping or enjoying multiple meals from one batch.
Ingredients
- 2 tablespoons coconut oil
- 1 onion chopped, medium
- 4 garlic minced, cloves
- 3 tablespoons ginger minced
- 1 tablespoon curry powder mild
- ¼ teaspoon red pepper flakes more to taste, crushed
- 1 diced tomatoes fire roasted, 28-ounce can
- 1 cup French green lentils rinsed and drained, dried
- 2½ cups water
- 1 coconut milk 14-ounce can, full-fat
- ½ teaspoon salt more to taste, sea salt
- black pepper freshly ground
- ½ cup cilantro diced
- 2 tablespoons lime juice fresh
Instructions
- Heat the oil in a large pot 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 to a simmer, stirring only 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.
- Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it until you reach your desired soup consistency. This soup also freezes well.
Notes
- Store leftovers in the fridge for up to 4 days.
- Add water when reheating if the soup becomes too thick to restore desired consistency.
- This soup freezes well for longer storage.
User Reviews
Overall Rating
5
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