This Coconut Curry Lentil Soup is a quick to make, one pot recipe. It’s a creamy, spicy, tasty and nutritious “comfort food” meal that you’ll love.
When I’m looking for comfort food, and that’s often, this soup really fills the bill! Red Lentils perform their quick cooking magic because they’re already hulled and split. They add a delicious creamy consistency to soups and stews.
Quick and easy, this recipe packs A LOT of flavor and it’s ready to eat in 40 minutes or less from preps to cooking. Our family loves this recipe and it’s become our absolute favorite red lentil soup! It’s simple, flavorful, warming and nutritious and you can make it in just one pot. Now how easy is that?
Red lentils are not only quick cooking, they’re high in fiber, protein and minerals like potassium, folate, iron, phosphorus and magnesium. They break down and don’t stay whole like other beans and legumes when they cook.
That’s how they add that creamy “comfort food” texture to any soups or stews they’re in.
Red Lentils also have the prettiest orange color that you don’t see in any other bean or legume. Besides tasting good, it’s important that food looks good too – eye appeal is a big factor in enjoying our food, right?
As it is, served as a soup or stew, this recipe is great. But another way to enjoy it can be as a delicious and flavorful topping to serve over your favorite grains to make an even heartier tasty meal.
And don’t forget the fresh lime juice. It adds such a brightness that really enhances the whole dish in such a flavorful way. You definitely don’t want to miss out on that!
I hope you enjoy this recipe as much as we do. Serve it with slices of crusty baguette, biscuits or with these Cornbread Muffins.
A Helpful Tip When Using Canned Coconut Milk
Canned coconut milk is usually solid in the can when you buy it. A simple trick to get it liquified, is to totally submerge the unopened can in a large bowl or pot in very hot tap water. Leave the can in the water for about 15 minutes while you’re doing other preps. At that point, remove the can from the hot water and shake it vigorously to combine the coconut milk and the coconut cream in the can.
If the contents of the can don’t seem liquified at this point, continue to keep the can in the hot water until it does. Then shake as previously mentioned.
Here is the recipe:
Coconut Curry Lentil Soup
- 1 1/2 Tbsp oil, (olive, grapeseed or avocado)
- 1 large onion, diced
- 2 - 3 cloves garlic, minced
- 1 Tbsp fresh ginger, peeled and minced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1/2 tsp salt, more later to taste
- 2 1/2 tsp curry powder
- 1 1/2 tsp turmeric
- 3 - 4 tsp red curry paste
- 1 15 oz. can diced tomatoes with juice
- 1 13.66 oz. can full-fat coconut milk, (reserve a small amount to drizzle over the top of each portion when serving) optional
- 4 cups vegetable broth, low sodium
- 3/4 - 1 cup dry red lentils, rinsed and drained
- 2 bay leaves
- salt to taste
- a couple grinds of black pepper, to taste
- 2 - 4 Tbsp fresh lime juice
- minced cilantro or parsley for garnish (optional)
- In a heavy bottom soup pot or Dutch oven on medium heat, add the oil
- Saute the onions, carrot and celery in the oil with a few pinches of salt for 2 - 3 minutes, stirring constantly
- Add the garlic and ginger and saute for about 30 seconds to 1 minute
- Stir in the curry powder, turmeric and red curry paste and mix together
- Add the can of diced tomatoes and the can of coconut milk (reserve a little for drizzling when serving - optional)
- Add the vegetable broth, the red lentils, bay leaves and stir - taste and adjust for salt and pepper
- Bring this mixture to a boil and then reduce the heat to a high simmer
- Cook uncovered for about 20 - 25 minutes, stirring occasionally, until red lentils are tender
- When the lentils are cooked, turn off the heat and stir in the fresh lime juice
- For serving, drizzle a small amount of the reserved coconut milk on top of each portion (optional)
- Serve each portion with a lime wedge on the side (optional)
- Garnish each portion with chopped fresh cilantro or parsley (optional)
*Please note that the nutrition information provided is just a close estimate using an online nutrition calculator.*
Inspired by: Red Lentils
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Thanks so much friends,