Coconut Curry Lentil Soup

$- 1 tablespoon coconut oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 bell pepper (red or yellow), diced - 2 carrots, peeled and diced - 1 cup red lentils, thoroughly rinsed - 1 can (14 oz) full-fat coconut milk - 4 cups vegetable broth (low-sodium preferred) - 1 tablespoon yellow curry powder - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - Salt and pepper, to taste To make Coconut Curry Lentil Soup, these main ingredients are key. Coconut oil adds a rich flavor. Onion, garlic, and ginger give depth to the soup. The bell pepper and carrots add sweetness and crunch. Red lentils are the star, providing protein and a creamy texture. Vegetable broth brings it all together. The coconut milk creates a velvety base, while spices like curry powder and turmeric add warmth. - 1 cup fresh spinach, roughly chopped - Juice of 1 fresh lime - Fresh cilantro, for garnish Garnishing is optional but can elevate your soup. Fresh spinach adds color and nutrients. Lime juice gives a zesty kick. Fresh cilantro adds a bright flavor that pairs well with the curry. Each garnish can make your soup feel special. {{ingredient_image_2}} To sauté vegetables well, heat coconut oil until it shimmers. Add diced onions first. Cook them for about 5 minutes. They should become soft and clear. Next, add garlic and ginger. Cook for 1-2 minutes until you smell their aroma. Then, toss in bell peppers and carrots. Let them cook for 5-7 minutes. This softens them and brings out their natural sweetness. For perfect lentils, rinse them under cold water. This removes any dust or debris. Then, add them to the pot with liquids. Make sure they are well covered in broth. Let them simmer until tender, about 20-25 minutes. Keep an eye on the soup and stir it occasionally. For a great presentation, serve the soup in deep bowls. You can add a wedge of lime on the side. This adds a burst of freshness. A sprinkle of extra turmeric or curry powder on top looks beautiful. Pair this soup with warm naan or crusty bread. It also goes well with a simple salad. The balance of flavors will delight your taste buds. To store leftovers, wait for the soup to cool. Place it in a container with a tight lid. Glass or plastic containers work well. The soup can stay fresh in the fridge for about 3 to 4 days. Always reheat it to a good temperature before eating. If you want to freeze the soup, use an airtight container. Leave some space at the top; the soup will expand when frozen. It’s best to freeze it in portions for easy use later. The soup can last up to 2 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. For reheating, use a pot on low heat and stir often. You can also use a microwave if you're in a hurry. Pro Tips Fresh Ingredients: Using fresh vegetables and herbs will enhance the flavor and overall quality of your soup. Adjusting Spice Levels: If you prefer a spicier soup, consider adding a pinch of cayenne pepper or a diced jalapeño during cooking. Storage Tips: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months, making it perfect for meal prep. Serving Suggestions: Pair the soup with warm naan or rice for a complete meal, or top with a dollop of yogurt for extra creaminess. {{image_4}} This blog post covered making Coconut Curry Lentil Soup. You learned about key ingredients like coconut oil, lentils, and spices. I shared step-by-step cooking instructions and useful tips for great results. You can adapt flavors with substitutions and variations. Remember to store leftovers properly for later enjoyment. This recipe not only tastes great but also offers health benefits. Enjoy your cooking, and don’t hesitate to experiment as you find your perfect bowl.$

A hearty and flavorful soup made with red lentils, coconut milk, and a blend of spices, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Indian

Servings 4

Calories 300 kcal

Ingredients

1 tablespoon coconut oil
1 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 bell pepper diced (red or yellow)
2 carrots peeled and diced
1 cup red lentils, thoroughly rinsed
1 can (14 oz) full-fat coconut milk
4 cups vegetable broth (low-sodium preferred)
1 tablespoon yellow curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
to taste salt and pepper
1 cup fresh spinach, roughly chopped
1 fresh lime, juiced
for garnish fresh cilantro

Instructions

In a large pot, heat the coconut oil over medium heat until shimmering. Add the finely diced onion and sauté for about 5 minutes, or until they become translucent and aromatic.
Incorporate the minced garlic and freshly grated ginger into the pot. Cook for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant and lightly golden.
Add the diced bell pepper and carrots to the pot. Sauté the mixture for another 5-7 minutes, allowing the vegetables to soften slightly.
Pour in the rinsed red lentils, creamy coconut milk, and vegetable broth. Stir the ingredients together until well combined, ensuring the lentils are fully immersed in the liquid.
Sprinkle in the yellow curry powder, turmeric powder, ground cumin, along with salt and pepper to taste. Increase the heat to bring the soup to a gentle boil.
Once boiling, reduce the heat to maintain a simmer. Let the soup simmer uncovered for approximately 20-25 minutes, or until the lentils are tender and fully cooked through.
When the lentils have softened, stir in the chopped spinach and the fresh lime juice. Continue to cook for an additional 2-3 minutes, until the spinach has wilted beautifully.
Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or lime juice to achieve your desired flavor balance.
Serve the soup hot, garnished generously with fresh cilantro to enhance the vibrant presentation and flavor.

Notes

Serve in deep bowls with a wedge of lime on the side for an extra zesty kick.

Keyword coconut, curry, lentils, soup, vegan