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Coconut Curry Red Lentil Soup

Delicious Coconut Curry Red Lentil Soup for Cozy Nights

This Coconut Curry Red Lentil Soup is a comforting, nourishing vegan dish that combines creamy coconut, red lentils, and vibrant veggies, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: soups
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Use any vegetable oil if preferred.
  • 1 onion Base flavor that sweetens as it cooks.
  • 3 cloves garlic (fresh, chopped) Use garlic powder only in a pinch.
  • 1 tablespoon ginger (fresh, sliced) Substitute with ginger powder (1 tsp).
  • 2 carrots (sliced) Other root vegetables, like parsnips, can be used.
  • 2 tablespoons curry powder Main flavor agent; add heat with more spice if desired.
  • 1 can coconut milk (full-fat) Lite coconut milk or blended silken tofu can substitute.
  • 4 cups water Vegetable broth can enhance flavor.
  • 1 orange zest and juice Lemon juice can be an alternative.
  • 1 cup red lentils (split) Yellow lentils can be used as a substitute.
  • ½ cup unsweetened shredded coconut Can omit if not available.
  • 2 cups kale (thinly sliced) Spinach or Swiss chard can be used instead.
  • to taste kosher salt Regular salt can be used, adjusting to taste.
  • 1 14-ounce can canned chopped tomatoes Fresh tomatoes (diced) can substitute.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add one chopped onion, three cloves of minced garlic, and a tablespoon of fresh ginger slices. Sauté for 6-8 minutes, stirring frequently, until the onion becomes translucent and the mixture is fragrant.
  2. Stir in two sliced carrots, cooking for another 4-5 minutes until they're slightly tender. Mix everything well, allowing the carrots to soften and sweeten.
  3. Sprinkle in 2 tablespoons of curry powder, stirring for about 1 minute until it becomes aromatic and fragrant.
  4. Pour in a can of full-fat coconut milk and 4 cups of water. Add the zest and juice of one orange, then stir well to combine.
  5. Introduce 1 cup of red lentils, ½ cup of unsweetened shredded coconut, and 2 cups of thinly sliced kale. Sprinkle in kosher salt to taste and add one 14-ounce can of chopped tomatoes. Mix thoroughly.
  6. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes.
  7. Check the consistency; if it's too thick, stir in more water gradually. Taste and adjust seasonings if necessary.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This soup keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Always ensure containers are sealed tightly when storing.

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