Curried Red Lentil Coconut Soup

5 from 7 votes

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!

Prep Time30

Cook Time30

Total Time1

Course: Main Course, Soup

Cuisine: Asian-fusion, Middle Eastern

Keyword: Curried Red Lentil Coconut Soup, Red Lentil Soup

Servings:

Calories: 271kcal

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

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.
Add the garlic, ginger and curry powder. Cook, stirring frequently, until fragrant, about 2 minutes.
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.
Add the remaining ¼ cup cilantro and stir to combine.
If you prefer a thinner soup, you can add a bit more broth at this point.
To serve, divide soup among bowls. Garnish with fresh herbs, diced avocado, thinly sliced scallions and/or with lime wedges.
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.

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