Coconut Curry Lentil Soup (Warm & Cozy!)
A hearty and flavorful lentil curry made with coconut milk, aromatic spices, and fresh vegetables. Perfectly creamy, nutritious, and easy to make in just 40 minutes—serve with rice or naan for a comforting meal!
Ingredients
Base Ingredients:
- 1 tablespoon olive oil or coconut oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 2 carrots diced
- 1 bell pepper chopped
- 1 cup dried lentils green, brown, or red
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk (full-fat for creaminess)
- 4 cups vegetable broth or water
Seasonings & Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes optional, for heat
- Salt and black pepper to taste
For Serving:
- Fresh cilantro chopped
- Juice of 1 lime
- Cooked rice or naan optional
Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 3 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
Step 2: Add the Vegetables and Spices
- Toss in the carrots and bell pepper, stirring to coat them in the oil. Sprinkle in the curry powder, cumin, turmeric, paprika, and red pepper flakes. Cook for about 1-2 minutes to toast the spices and enhance their flavors.
Step 3: Simmer the Lentils
- Add the lentils, diced tomatoes, coconut milk, and vegetable broth. Stir everything together and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.
Step 4: Adjust Seasoning and Serve
- Taste and adjust the seasoning with salt and black pepper as needed. Stir in the fresh lime juice and garnish with cilantro. Serve hot with rice or naan for a complete meal.
Notes
- Lentil Options: Red lentils cook faster and create a creamier texture, while green or brown lentils hold their shape better.
- Spice Level: Adjust red pepper flakes for more or less heat.
- Thicker Curry: Simmer longer for a thicker consistency or mash some lentils.
- Storage: Keeps in the fridge for up to 4 days; freezes well for up to 3 months.
- Serving Suggestions: Pairs perfectly with rice, naan, or a side of roasted veggies