Go Back
To make Coconut Curry Lentil Soup, you need these simple ingredients: - 1 cup red lentils, thoroughly rinsed - 1 can (14 oz) creamy coconut milk - 4 cups vegetable broth, preferably low-sodium - 1 tablespoon coconut oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, peeled and grated - 2 tablespoons yellow curry powder - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 medium carrot, peeled and diced - 1 bell pepper, diced (any color for a vibrant look) - 1 cup fresh or frozen spinach - 2 tablespoons fresh lime juice - Salt and black pepper to taste - Fresh cilantro leaves for garnishing If you have allergens, here are some easy swaps: - Use olive oil instead of coconut oil for a nut-free option. - Swap coconut milk with almond or soy milk for a lighter soup. - Replace lentils with chickpeas for a different texture. To make your soup even better, try these toppings: - A drizzle of coconut cream for extra richness. - Sliced jalapeños for a bit of heat. - Toasted coconut flakes for a crunchy bite. - A sprinkle of sesame seeds for added flavor. Feel free to experiment with these options to find your favorite combination. This Coconut Curry Lentil Soup is sure to be a hit, and you can find the Full Recipe for more detailed steps. To make Coconut Curry Lentil Soup, gather your ingredients first. You will need red lentils, coconut milk, vegetable broth, coconut oil, onion, garlic, ginger, spices, and vegetables. This soup takes about 30 minutes from start to finish. 1. In a large pot, heat the coconut oil over medium heat. Wait until it shimmers. 2. Add the diced onion. Sauté for 5-7 minutes. The onion should become soft and clear. 3. Mix in minced garlic and grated ginger. Cook for another 1-2 minutes. You want it to smell great. 4. Stir in the yellow curry powder, turmeric, and ground cumin. Toast the spices for about 1 minute. This makes the flavors pop. 5. Add the diced carrot and bell pepper. Stir often for 5 minutes. The veggies should be a bit soft. 6. Pour in the vegetable broth and turn up the heat. Bring it to a boil. 7. Once boiling, add the rinsed red lentils. Lower the heat to a simmer and cover. Cook for 15-20 minutes. The lentils should be tender. 8. After cooking, stir in the coconut milk and spinach. Cook for 2 more minutes. The spinach should wilt nicely. 9. Take the pot off the heat. Add fresh lime juice, salt, and black pepper. Mix well. 10. If you want a creamier soup, blend part of it with an immersion blender. For a smooth texture, blend some of the soup after cooking. You can also adjust the amount of coconut milk based on your taste. If you prefer a chunkier soup, skip the blending step. Serve it hot in cozy bowls. This dish is all about comfort and warmth. For the full recipe, check out the detailed steps and ingredients. Enjoy your cooking! Store leftover Coconut Curry Lentil Soup in an airtight container. It stays fresh in the fridge for up to four days. If you want to keep it longer, freeze it. Use freezer-safe containers or bags. When freezing, leave some room for expansion. This soup is great for meal prep. To reheat, place the soup in a pot over low heat. Stir it often to prevent sticking. You can also use a microwave. Heat it in short bursts, stirring in between. Make sure it's hot all the way through before serving. Add a splash of water or broth if it thickens too much. Want to boost the flavor? Add a pinch of salt or extra lime juice. Fresh herbs like basil or mint can add brightness. Consider stirring in some cooked protein like chicken or tofu. For a kick, add a dash of hot sauce or red pepper flakes. Each tweak brings new joy to every bowl. {{image_4}} Coconut Curry Lentil Soup is naturally vegan and gluten-free. The ingredients are all plant-based. You can enjoy this soup without worry. Use vegetable broth, as it keeps the soup vegan. This dish is perfect for everyone, even those with dietary restrictions. To make this soup heartier, you can add protein. If you like chicken, use cooked, shredded chicken. Stir it in after cooking the lentils. For a plant-based option, use tofu. Press and cube firm tofu, then sauté it before adding it to the soup. Both options enhance flavor and make the meal filling. You can easily adjust the spice level in this soup. If you prefer mild flavors, use less curry powder. For a spicier kick, add red pepper flakes or diced chilies. Start slow and taste as you go. This way, you can get the perfect heat level for your palate. Coconut curry lentil soup is best with warm, crusty bread. It soaks up the rich soup. You can also serve it with fluffy rice for a filling meal. A side salad with fresh greens adds a nice crunch. Try a simple cucumber salad with a squeeze of lime. The coolness of the cucumber balances the warm spices. For drinks, a light herbal tea works well. Mint or chamomile tea can soothe your palate. You can also enjoy this soup with a cold glass of coconut water. It enhances the coconut flavor and keeps things refreshing. If you like wine, a fruity white wine pairs nicely. It complements the spices without overpowering them. Serve the soup hot in cozy bowls for the best experience. A sprinkle of fresh cilantro adds color and flavor. Place a lime wedge on the side for a zesty touch. You can also drizzle a bit of coconut milk on top for a creamy look. This adds extra richness and makes the dish look beautiful. Coconut Curry Lentil Soup can last up to five days in the fridge. Store it in an airtight container. If you notice any change in smell or color, it's best to toss it out. For best taste, eat it within three days. Yes, you can freeze this soup! It stays good in the freezer for about three months. Just make sure to cool it down first and then transfer it to a freezer-safe container. Label the container with the date. When ready to eat, thaw it in the fridge overnight before reheating. If you need a substitute for coconut milk, almond or soy milk works well. You can also use cashew cream for a similar texture. Keep in mind that these options will change the flavor a bit. Adding a bit of extra seasoning may help with this. Absolutely! This soup is perfect for meal prep. You can make a big batch and portion it out. It tastes even better the next day. Just remember to keep it in the fridge or freezer, depending on when you plan to eat it. Check the Full Recipe for more cooking tips! Coconut Curry Lentil Soup is fun to make and easy to enjoy. We covered ingredients, substitutions, and optional toppings. You learned step-by-step cooking instructions and tips for the best flavor. I shared ways to store and reheat leftovers. You can also explore variations to fit your needs. Serve it with your favorite sides and drinks for a great meal. Remember, this soup is perfect for meal prep. Enjoy creating and sharing this warm, delicious dish anytime!

- Coconut Curry Lentil Soup

Warm up with a bowl of delicious Coconut Curry Lentil Soup that combines the rich flavors of coconut milk and savory spices. This easy recipe features red lentils, vibrant veggies, and a hint of lime for a comforting meal everyone will love. Perfect for weeknight dinners or meal prep, this soup is both nutritious and satisfying.
Print Recipe Pin Recipe

Ingredients
  

1 cup red lentils, thoroughly rinsed

1 can (14 oz) creamy coconut milk

4 cups vegetable broth, preferably low-sodium

1 tablespoon coconut oil

1 medium onion, finely diced

2 cloves garlic, minced

1 tablespoon fresh ginger, peeled and grated

2 tablespoons yellow curry powder

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 medium carrot, peeled and diced

1 bell pepper, diced (any color for a vibrant look)

1 cup fresh or frozen spinach

2 tablespoons fresh lime juice

Salt and black pepper to taste

Fresh cilantro leaves for garnishing

Instructions
 

In a large pot, heat the coconut oil over medium heat until it shimmers. Add the finely diced onion. Sauté, stirring occasionally, for 5-7 minutes or until the onion is soft and translucent.

    Incorporate the minced garlic and grated ginger into the pot, cooking for an additional 1-2 minutes until fragrant and aromatic.

      Mix in the yellow curry powder, turmeric, and ground cumin. Stir the spices for about 1 minute to toast them, enhancing their flavors.

        Add the diced carrot and bell pepper to the pot. Stir frequently for roughly 5 minutes until the vegetables are slightly tender.

          Pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil.

            Once boiling, carefully add the rinsed red lentils. Reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the lentils are tender and cooked through.

              Stir in the creamy coconut milk and spinach, allowing it to cook for a couple of minutes until the spinach has wilted and blended well.

                Remove the pot from the heat, and add the fresh lime juice. Season the soup with salt and black pepper to taste, adjusting as desired.

                  For a creamier texture, feel free to blend a portion of the soup using an immersion blender until you achieve your preferred consistency.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4

                      - Presentation Tips: Serve the soup hot in cozy bowls, garnished with a handful of fresh cilantro leaves. For an added splash of color, include a wedge of lime on the side. This soup pairs beautifully with crusty bread or a scoop of fluffy rice for a complete and comforting meal. Enjoy!