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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/amazing-coconut-curry-lentil-soup-recipe/