Amazing Coconut Curry Lentil Soup Recipe

Introduction

This Amazing Coconut Curry Lentil Soup is a comforting and flavorful dish perfect for any season. Packed with warm spices and creamy coconut milk, it’s both nourishing and satisfying. Whether for lunch or dinner, this soup is sure to delight your taste buds.

Ingredients

• 1 tablespoon coconut oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 (13.5 ounce) can full-fat coconut milk
• 1 tablespoon lime juice
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Step 1: Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Step 2: Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
3. Step 3: Stir in the minced garlic, grated ginger, curry powder, turmeric, cumin, and cayenne pepper if using. Cook for 1 minute until fragrant.
4. Step 4: Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil.
5. Step 5: Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
6. Step 6: Pour in the coconut milk and stir well to combine. Let the soup simmer gently for another 5 minutes to heat through. Do not boil once the coconut milk is added.
7. Step 7: Remove the soup from the heat. Stir in the lime juice and season generously with salt and black pepper to your liking.
8. Step 8: Ladle the soup into bowls, garnish with fresh cilantro if desired, and enjoy your creation!

Tips & Variations

• For a smoother texture, use an immersion blender to partially blend a portion of the soup before adding the coconut milk.
• Adjust the amount of curry powder or cayenne pepper to control the spice level to your preference.
• This soup pairs well with warm naan or crusty bread for a fuller meal.
• Add chopped spinach or kale in the last few minutes of simmering for added greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent the coconut milk from breaking. This soup tastes even better the next day as the flavors meld.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Red lentils work best for this recipe because they break down and create a creamy texture. Green or brown lentils hold their shape more and may require longer cooking times, resulting in a different texture.

Is this soup vegan and gluten-free?

Yes, this soup is naturally vegan and gluten-free as long as you use vegetable broth that is gluten-free. It’s a great option for many dietary needs.

Amazing Coconut Curry Lentil Soup Recipe

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★★★★★

4.6 from 56 reviews

This Amazing Coconut Curry Lentil Soup is a flavorful and comforting dish featuring tender red lentils simmered with aromatic spices, creamy coconut milk, and fresh lime juice. Perfect for a nourishing lunch or dinner, this soup combines the warmth of curry powder, turmeric, and ginger with the sweetness of coconut milk for a rich, velvety texture and vibrant taste. Easy to make in one pot, it’s a wholesome vegan recipe that you can enjoy fresh or as leftovers the next day.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

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Vegetables and Aromatics

• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger

Spices and Oils

• 1 tablespoon coconut oil
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)

Main and Broth

• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 (13.5 ounce) can full-fat coconut milk

Finishing Touches

• 1 tablespoon lime juice
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the coconut oil: In a large pot or Dutch oven over medium heat, melt the coconut oil to prepare for sautéing the vegetables.
2. Sauté vegetables: Add the chopped onion, carrots, and celery to the pot. Cook for about 5 to 7 minutes until the vegetables are softened and fragrant, stirring occasionally.
3. Add aromatics and spices: Stir in the minced garlic, grated ginger, curry powder, turmeric, cumin, and cayenne pepper if using. Cook for 1 minute to release the spices’ aromas.
4. Add lentils and broth: Pour in the rinsed red lentils and vegetable broth. Bring the mixture to a boil over medium-high heat.
5. Simmer lentils: Reduce the heat to low, cover the pot, and let the soup simmer for 20 to 25 minutes until the lentils are tender, stirring occasionally to avoid sticking.
6. Incorporate coconut milk: Pour in the full-fat coconut milk, stirring well to combine. Allow the soup to simmer gently for an additional 5 minutes to heat through without boiling to preserve the coconut milk’s texture.
7. Season and finish: Remove the soup from heat and stir in the lime juice. Season with salt and black pepper to taste.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy warm!

Notes

• For a creamier texture, use an immersion blender to partially blend a portion of the soup before adding the coconut milk.
• Adjust the curry powder and cayenne pepper amounts to control the spice level according to your preference.
• The soup’s flavor improves after resting overnight; store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: coconut curry lentil soup, vegan soup, red lentil soup, coconut milk soup, healthy curry soup, Indian-inspired soup, easy vegan recipe