Coconut Curry Lentil Soup
This coconut curry lentil soup is rich, creamy, nutritious and delicious. After making it for the first time, you’ll become hooked, craving it again and again. It’s perfect on rainy, chilly days, keeping you comfortable and warm. This recipe requires only ten minutes of prep. After that it will simmer for twenty minutes, and then it’s ready. It’s that simple and easy. It’s versatile, too: serve it with pita, naan, rice, or enjoy it all by itself.
This coconut curry lentil soup is well-seasoned; it’s not overly spicy, but flavorful. It can easily be prepared in advance, stored, and simply heated up when needed. Personally, I prefer it for dinner, ending my day with something light yet filling that tastes great.
There are three types of red lentils. One type is unpeeled, often known as brown lentils. Then there are whole lentils, which are peeled and appear red. Finally, we have red lentils that are both peeled and split, which are the easiest to work with as they cook down very quickly. We will be using these split red lentils, which can easily be found at your local grocery store.
Besides split red lentils, our main ingredients are onion, tomatoes, simple seasonings, coconut milk and a touch of lemon for extra flavor. If you’d rather have your red lentils spicier, I recommend Masoor Ki Daal, which has red pepper flakes, a generous amount of garlic, and withholds the cream.
I encourage you to share your experience in the comments below if you tried this Coconut Curry Lentil Soup or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Coconut Curry Lentil Soup
Ingredients
- 2 tbsp Coconut Oil
- 1 Yellow Onion medium-sized, diced
- 1 cup Roma Tomato diced
- 1 cup Red Lentils washed
- 4 cups Water
- ¼ tsp Turmeric
- ½ tsp Ginger Powder
- 1 tbsp Curry Powder
- 1 tsp Coriander Powder
- 1 tsp Salt or to taste
- ⅛ tsp Black Pepper
- 1 cup Coconut Milk
- 2 tbsp Lemon Juice fresh squeezed
Garnish
- Fresh Cilantro
- 1 pinch Garam Masala
Instructions
- Heat a deep pot over medium heat. Add oil and onion and sauté until golden brown, about 5 to 7 minutes.
- Reduce heat to low-medium and stir in tomatoes. Cover with lid and let simmer for 3 minutes. Sauté in between as needed.
- Add lentils, water, ginger powder, curry powder, coriander powder, salt and pepper and bring to a boil over high heat.
- Reduce heat to low-medium and simmer for about 20 minutes. Cook longer if needed.
- Stir in coconut milk and lemon juice and remove from heat. Adjust salt to taste.
- Add garnishes and serve warm.