Description

This Curried Red Lentil Coconut Soup is a hearty, flavorful dish blending the rich creaminess of coconut milk with the warm spices of curry and fresh ginger. Packed with red lentils, vegetables, and a touch of heat, this comforting soup is perfect for a nourishing lunch or dinner. Garnish with lime wedges, Greek yogurt, cilantro, scallions, and avocado to enhance its vibrant flavors.

Ingredients

Scale

Soup Base

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)
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

Main Ingredients

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)

Seasoning & 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

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Instructions

Heat the oil: Warm the coconut oil or olive oil in a large pot over medium heat until shimmering but not smoking.
Sauté aromatics: Add the finely chopped onion, cooking until translucent and softened, about 5-7 minutes. Stir in the garlic and grated fresh ginger, cooking for another 1-2 minutes until fragrant.
Add spices: Sprinkle in the curry powder, stirring vigorously for 1 minute to toast and release the flavors.
Add liquids and tomatoes: Pour in the low sodium broth, crushed tomatoes, and coconut milk. Stir well to combine all ingredients.
Add lentils and vegetables: Stir in the red lentils, diced carrots, roasted red peppers, and diced potato. Bring the mixture to a boil.
Simmer soup: Reduce heat to low, cover partially, and simmer for 30-40 minutes, stirring occasionally, until the lentils and vegetables are tender. Add more broth or water as needed for desired consistency.
Season and add cilantro: Stir in ½ cup of chopped cilantro, kosher salt, and freshly ground black pepper. Adjust seasoning to taste.
Serve and garnish: Ladle the soup into bowls and garnish with lime wedges, dollops of Greek yogurt, additional cilantro, thinly sliced scallions, and avocado slices.

Notes

You can substitute vegetable broth for a vegan version and use a dairy-free yogurt alternative.
Adjust the curry powder amount depending on your desired spice level.
The soup thickens as it cools; add warm broth when reheating if needed.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
For added protein, consider topping with cooked shredded chicken or a fried egg.