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Coconut Curry Lentil Soup

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A creamy and flavorful coconut curry lentil soup that’s both comforting and nutritious, perfect for a hearty meal any day of the week.

Ingredients

Scale
  • 1 tbsp coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 cup red lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 medium carrot, diced
  • 1 bell pepper, chopped
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
  2. Add garlic and grated ginger; cook for 1 minute until fragrant.
  3. Stir in red curry paste, turmeric, and cumin; cook for another minute.
  4. Add rinsed lentils, diced carrot, chopped bell pepper, coconut milk, and vegetable broth. Stir to combine.
  5. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, until lentils and vegetables are tender.
  6. Season with salt, black pepper, and lime juice.
  7. Use an immersion blender to puree the soup partially for a creamy texture, leaving some lentils whole for bite.
  8. Garnish with fresh cilantro and serve warm.

Notes

For extra protein, add cooked shredded chicken or a dollop of Greek yogurt when serving.

Find it online: https://foodnarrative.com/coconut-curry-lentil-soup/