Coconut Curry Lentil Soup: A Comforting Bowl of Spicy Goodness
I’ve included some videos below for those who prefer to watch rather than read.
Coconut Curry Lentil Soup is a tasty and filling meal that’s quick to make. It blends creamy coconut milk, spicy curry, and hearty lentils into a comforting bowl of goodness. You can whip up this vegan soup in about 30 minutes using simple ingredients from your pantry.
This soup is perfect for chilly days or when you want a nutritious meal without much fuss. It’s packed with protein and fiber from the lentils, and the coconut milk adds a rich, silky texture. You can easily customize it by adding your favorite veggies or adjusting the spice level to suit your taste.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make coconut curry lentil soup:
- 1 cup red lentils (or yellow lentils)
- 1 can coconut milk (light coconut milk works too)
- 2 cups vegetable broth (or water in a pinch)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 1 can diced tomatoes
For added flavor and nutrition, try these optional ingredients:
- 1 tbsp grated ginger
- 1 sweet potato, cubed
- 2 cups chopped kale or spinach
- Juice of 1 lime
Can’t find some items? No worries! Try these swaps:
- Use brown lentils instead of red (cook time may increase)
- Swap coconut milk for cashew cream
- Replace curry powder with a mix of turmeric, cumin, and coriander
Don’t forget to season with salt and pepper to taste. Feel free to adjust spices to your liking!
Instructions
Start by heating oil in a large pot over medium heat. Add chopped onions, garlic, and ginger. Cook for about 5 minutes until the onions are soft.
Stir in curry powder, garam masala, and other spices. Let them cook for a minute to release their flavors.
Add rinsed lentils, diced carrots, and potatoes to the pot. Pour in vegetable broth and coconut milk. Bring the mixture to a boil.
Lower the heat and let the soup simmer for 20-30 minutes. Stir occasionally to prevent sticking.
Check if the lentils are soft and fully cooked. If not, simmer for a few more minutes.
Squeeze fresh lime juice into the soup before taking it off the heat. This adds a bright, zesty flavor.
Taste and adjust seasoning as needed. You might want to add more salt, pepper, or curry powder.
Serve your coconut curry lentil soup hot. You can top it with fresh cilantro or a dollop of yogurt if you like.
Tips, Tricks & Storing
Make your coconut curry lentil soup even tastier with these tips:
Add a squeeze of fresh lime juice just before serving. It brightens the flavors and adds a zesty kick.
Try topping your soup with chopped cilantro, a dollop of yogurt, or some crunchy toasted coconut flakes.
For extra protein, stir in some cooked chicken or shrimp near the end of cooking.
Don’t forget to rinse your lentils before adding them to the pot. This removes any dirt or debris.
To store leftovers, let the soup cool completely. Then transfer it to an airtight container and refrigerate for up to 5 days.
You can also freeze this soup for later. Pour it into freezer-safe containers, leaving some room for expansion. It will keep well for up to 3 months.
When reheating, add a splash of water or broth if the soup seems too thick. Warm it gently on the stove or in the microwave, stirring occasionally.
For meal prep, double the recipe and portion it out into individual containers. You’ll have quick, tasty lunches ready to go all week!