Description
A hearty and flavorful Curried Red Lentil Coconut Soup that blends the warmth of curry spices with creamy coconut milk, red lentils, and fresh vegetables. This comforting soup is perfect for a nourishing meal and garnished with lime wedges, Greek yogurt, and avocado for an extra touch of freshness and creaminess.
Ingredients
Scale
Base Ingredients
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons finely grated fresh ginger (or ginger paste)
- 1 tablespoon medium curry powder (e.g., Rajah mild Madras)
Liquid Ingredients
- 4 cups low sodium chicken or vegetable broth (more if needed)
- 1 (14.5-ounce) can crushed tomatoes (or crushed fire-roasted tomatoes)
- 1 (13.5-ounce) can coconut milk
Vegetables & Lentils
- 1 cup red lentils
- 3 medium carrots, peeled and diced small (6-7 ounces)
- 12 ounces roasted red peppers, well-drained and diced small
- 1 large russet or yellow potato, peeled and diced small (about 8 ounces)
Seasonings & Garnishes
- ½ cup finely chopped cilantro, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Lime wedges
- Greek yogurt
- Additional cilantro
- Thinly sliced scallions
- Avocado
Instructions
- Prepare the aromatics: Heat the coconut oil or extra-virgin olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic, grated ginger, and curry powder, cooking for another 1-2 minutes until fragrant.
- Add liquids and lentils: Pour in the chicken or vegetable broth, crushed tomatoes, and coconut milk, stirring to combine. Add the red lentils, diced carrots, roasted red peppers, and diced potato to the pot.
- Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 25-30 minutes or until the lentils and vegetables are tender, stirring occasionally. Add more broth if the soup becomes too thick during cooking.
- Season the soup: Stir in half of the chopped cilantro, kosher salt, and freshly ground black pepper. Taste and adjust the seasoning as needed.
- Serve with garnishes: Ladle the soup into bowls and garnish with lime wedges, a dollop of Greek yogurt, additional chopped cilantro, thinly sliced scallions, and sliced avocado for added creaminess and flavor.
Notes
- You can substitute the red lentils with yellow lentils if preferred, but cooking times may vary slightly.
- For a vegan version, use vegetable broth and omit Greek yogurt or substitute with a plant-based yogurt.
- If you prefer a smoother texture, blend part or all of the soup after cooking.
- Adjust the curry powder to your heat preference, using mild or spicy blends.
- Adding lime juice just before serving enhances the brightness of the dish.
