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Creamy Coconut Curry Lentil Soup

creamy coconut curry lentil soup - featured image
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A warm, comforting soup featuring red lentils simmered in rich coconut milk and bold curry spices, finished with fresh cilantro for a bright, herbaceous touch.

Ingredients

Scale
  • 1 cup red lentils (about 200g), rinsed
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 4 cups (32 fl oz / 950 ml) vegetable broth, homemade or low-sodium store-bought
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 tablespoon tomato paste (optional)
  • ½ cup fresh cilantro, chopped, plus extra for garnish
  • Salt to taste (start with ½ teaspoon)
  • Freshly ground black pepper to taste
  • 1 tablespoon lime juice (optional)
  • 1 tablespoon olive oil or coconut oil

Instructions

  1. Rinse the red lentils in cold water until the water runs clear. Finely chop the onion, mince the garlic, grate the ginger, and chop the cilantro. Set aside.
  2. Heat 1 tablespoon of olive or coconut oil in a large pot over medium heat. Add cumin seeds and cook for about 30 seconds until fragrant.
  3. Add chopped onions and sauté until translucent, about 5 minutes, stirring occasionally.
  4. Stir in garlic, ginger, and curry powder and cook for another minute until the spices bloom.
  5. If using, stir in tomato paste and cook for 2 minutes to deepen the flavor.
  6. Add rinsed lentils, turmeric powder, vegetable broth, and coconut milk. Stir well to combine, scraping the bottom of the pot to prevent sticking.
  7. Bring the soup to a gentle boil, then reduce heat to low and cover. Simmer for about 25 minutes, stirring occasionally, until lentils are tender and starting to break down.
  8. Optional: Use an immersion blender to puree part or all of the soup for a creamier texture, or leave it chunky for a heartier bite.
  9. Season with salt and freshly ground black pepper to taste. Add lime juice if desired. Fold in chopped cilantro, reserving some for garnish.
  10. Ladle soup into bowls and garnish with extra cilantro. Serve warm with crusty bread, naan, or steamed rice.

Notes

[‘Rinse lentils well to remove excess starch and prevent gummy texture.’, ‘Toast spices to release essential oils and enhance flavor.’, ‘Simmer gently to avoid lentils sticking or burning.’, ‘Use full-fat coconut milk for rich, creamy texture.’, ‘Add fresh cilantro last to preserve its bright flavor and color.’, ‘Adjust soup thickness by simmering uncovered or adding broth/water as needed.’, ‘If soup is too spicy, a dollop of plain yogurt can mellow the heat.’, ‘Leftovers taste better after a day and can be stored in the fridge for up to 4 days or frozen for up to 3 months.’]

Nutrition

Keywords: coconut curry, lentil soup, creamy soup, vegan soup, gluten-free, easy dinner, healthy soup, cilantro, coconut milk, curry spices

Find it online: https://tastypierecipes.com/creamy-coconut-curry-lentil-soup-recipe-easy-homemade-with-fresh-cilantro/