Coconut Curry Lentil Soup
This Coconut Curry Lentil Soup is hearty, creamy, and bursting with bold spices. Perfect for weeknights or cozy gatherings, it’s packed with plant-based protein and flavor!
Servings: 4 servings
Ingredients
- 1 cup lentils red or green
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can diced tomatoes
- 1 tablespoon olive oil
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
Step 1: Prep Your Ingredients
- Start by rinsing your lentils under cold water until the water runs clear. Chop the onion finely, mince the garlic, and grate or mince the fresh ginger. Having everything ready will make the cooking process smooth and enjoyable.
Step 2: Sauté Aromatics
- Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant. Toss in the garlic and ginger and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
Step 3: Toast the Spices
- Sprinkle the curry powder and turmeric into the pot. Stir well to coat the onions, garlic, and ginger with the spices. Toasting these spices for a minute or so unlocks their full flavor and aroma.
Step 4: Add Lentils, Tomatoes, and Broth
- Pour in the rinsed lentils, canned diced tomatoes (with their juice), and vegetable broth. Give everything a good stir, making sure the lentils are submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.
Step 5: Simmer Until Tender
- Let the soup simmer uncovered for about 25-30 minutes, stirring occasionally. The lentils will soften and start to break down, thickening the soup naturally.
Step 6: Stir in Coconut Milk
- Once the lentils are tender, pour in the coconut milk and stir well. Let the soup simmer for another 5-10 minutes to allow the flavors to meld and the soup to get nice and creamy.
Step 7: Season and Serve
- Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro leaves. This is the perfect time to enjoy the comforting warmth of this Coconut Curry Lentil Soup.
Equipment
- Large pot or Dutch oven
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
- Ladle
- Wooden spoon or spatula
Notes
- Rinse lentils thoroughly to remove any dust or debris for the best texture and flavor.
- Add coconut milk towards the end of cooking to maintain a creamy, rich texture without separation.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- For extra heat, add cayenne pepper or fresh chili when sautéing aromatics.
- Customize by adding roasted sweet potatoes, butternut squash, or leafy greens like spinach or kale.
