This Coconut Curry Lentil Soup is a warm, flavorful, and creamy dish that’s perfect for cozy nights. Packed with hearty lentils, aromatic spices, and rich coconut milk, it offers a balance of heat and sweetness. The curry adds a depth of flavor, while the coconut milk creates a velvety texture that brings everything together. It’s a healthy, plant-based meal that’s filling and comforting, making it ideal for a quick weeknight dinner or a meal-prep option for the week.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 cup red lentils, rinsed
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Instructions:
- Sauté the aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and ginger, cooking for another minute until fragrant.
- Add the spices: Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1-2 minutes, stirring frequently to toast the spices and release their flavors.
- Add the lentils and liquids: Add the rinsed red lentils to the pot, followed by the coconut milk, vegetable broth, and diced tomatoes. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender.
- Season: Once the lentils are cooked, season with salt, black pepper, and red pepper flakes (if using). Stir in the lime juice for a pop of brightness.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve warm with naan or rice on the side for a complete meal.
Enjoy this hearty and satisfying Coconut Curry Lentil Soup!
