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Horizontal overhead photo of two serving bowls of Curried Red Lentil Coconut Soup on an egg-shaped marble surface.

Curried Red Lentil Coconut Soup

With lots of fresh veggies and healthy lentils simmered in a flavorful coconut broth, this Curried Red Lentil Coconut Soup is a delicious meal in a bowl!
Course Main Course, Soup
Cuisine Asian-fusion, Middle Eastern
Keyword Curried Red Lentil Coconut Soup, Red Lentil Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 271 kcal
Author Chris Scheuer

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 I use Rajah mild Madras
  • 4 cups low sodium chicken or vegetable broth maybe more
  • 14.5 ounces crushed tomatoes or crushed fire-roasted tomatoes 1 14.5-ounce can
  • 13.5 ounces coconut milk 1 13.5-ounce can
  • 1 cup red lentils
  • 3 medium-size 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)
  • ½ cup finely chopped cilantro divided
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • lime wedges Greek yogurt, cilantro, thinly sliced scallions, avocado for serving
US Customary - Metric

Instructions

  1. Heat oil in a medium-large soup pot or Dutch oven over medium. Add the onion and cook for 4-5 minutes or until soft and translucent.

  2. Add the garlic, ginger and curry powder. Cook, stirring frequently, until fragrant, about 2 minutes.
  3. Add the broth, crushed tomatoes, coconut milk, lentils, diced carrot, roasted red pepper, potato, ¼ cup of the cilantro (set aside the remaining ¼ cup), salt and pepper. Bring the mixture to a boil; reduce heat and simmer gently (uncovered), stirring occasionally, until lentils are soft and veggies are tender, about 20 minutes.
  4. Add the remaining ¼ cup cilantro and stir to combine.
  5. If you prefer a thinner soup, you can add a bit more broth at this point.
  6. To serve, divide soup among bowls. Garnish with fresh herbs, diced avocado, thinly sliced scallions and/or with lime wedges.
  7. Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill. Warm gently on the stovetop. If the soup is too thick, you can thin it with a little more broth.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Recipe adapted from Epicurious Food - YOTAM OTTOLENGHI

Nutrition Facts
Curried Red Lentil Coconut Soup
Amount Per Serving (1 cup)
Calories 271 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 935mg41%
Potassium 710mg20%
Carbohydrates 27g9%
Fiber 9g38%
Sugar 3g3%
Protein 11g22%
Vitamin A 4120IU82%
Vitamin C 30mg36%
Calcium 61mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.