This Easy Coconut Curry Lentil Soup is warm and cozy, perfect for any day! With coconut milk and spices, it has a rich flavor that makes you feel all snuggly inside.
I love how simple it is to make—just throw everything in a pot and let it simmer! It pairs well with rice or bread, making it a great meal any day of the week.
Key Ingredients & Substitutions
Coconut Oil: I love using coconut oil for its subtle flavor and health benefits. If you’re out of it, any other oil like olive or canola works just fine.
Red Lentils: The star of this soup! Red lentils cook quickly and create a creamy texture. If you only have green or brown lentils, they can work, but you’ll need to adjust the cooking time since they take longer to soften.
Curry Powder: This spice blend packs a punch! You can use any curry powder you have, but make sure to check the spice level. If you want a little kick, adding a pinch of cayenne pepper is a good idea!
Coconut Milk: It gives the soup a rich and creamy flavor. If you can’t find coconut milk, you can substitute it with cashew cream or another non-dairy milk, but it will alter the taste slightly.
How Do I Get The Right Texture For This Soup?
Getting the right texture in your soup is all about blending. You can choose how creamy you want it. Here’s how to achieve the perfect balance:
- After cooking the soup, remove it from heat and let it cool for a few minutes.
- Use an immersion blender directly in the pot. Blend until the soup reaches your preferred creaminess while still leaving some lentils and vegetables intact for texture.
- If you don’t have an immersion blender, transfer half the soup to a regular blender, blend until smooth, and return it to the pot. This way, you get a deliciously creamy base with some chunky bits!
Remember, blending will also intensify the flavors, so taste and adjust the seasonings afterward! Enjoy making your soup!
Easy Coconut Curry Lentil Soup
Ingredients You’ll Need:
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 cup red lentils, rinsed
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth or water
- 1 medium carrot, diced
- 1 medium potato, diced (optional)
- 1 can (14 oz) diced tomatoes (optional)
- Salt to taste
- Black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook. So, in just under 40 minutes, you’ll have a delicious, comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook it for about 5 minutes until it’s softened and turns translucent. This step adds a nice foundation of flavor!
2. Add Garlic and Ginger:
Next, toss in the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring occasionally until the mixture is aromatic. You should start smelling those delicious spices!
3. Spice Things Up:
Stir in the curry powder and ground turmeric. Cook this mixture for about 1 minute. This will help awaken the spices and bring out their flavors.
4. Combine the Main Ingredients:
Add the rinsed red lentils, diced carrot, and optional diced potato. Pour in the coconut milk and vegetable broth (or water). If you’re using diced tomatoes, add them now too. Stir everything together well.
5. Bring to a Boil:
Increase the heat and bring the soup to a boil. Then, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. You want the lentils and vegetables to become tender during this cooking time.
6. Season and Blend:
Once cooked, season your soup with salt and black pepper to taste. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunky bits for variety. If you don’t have an immersion blender, you can blend half of the soup in a regular blender and then return it to the pot.
7. Serve and Enjoy:
Now it’s time to enjoy your delicious soup! Serve it hot, garnished with fresh cilantro, and lime wedges on the side for a lovely burst of flavor. This soup goes wonderfully with crusty bread or rice.
This easy coconut curry lentil soup is not just comforting and hearty, but it’s also packed with flavor. Enjoy every spoonful!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Lentils?
Yes, you can! While this recipe uses red lentils for a creamier texture, you can substitute them with green or brown lentils. Just keep in mind that they will take longer to cook, usually around 40-45 minutes.
Can I Make This Soup Spicier?
Absolutely! For some extra heat, consider adding a pinch of cayenne pepper or a diced jalapeño when you’re sautéing the onions. You can also top your soup with a drizzle of sriracha for kicks!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of water or vegetable broth if it thickens.
Can I Freeze This Soup?
Yes, this soup freezes beautifully! Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove.