Coconut Curry Lentil Soup
This warming and deeply flavorful soup uses pantry staples to create a creamy velvety bowl of comfort food in just 30 minutes. Red lentils naturally break down as they cook, creating a thick and satisfying texture without any blending needed.
A creamy warming red lentil soup made with coconut milk and curry powder in one pot.
Nutrition per serving
Ingredients
main
base
seasoning
Instructions
Toast the Spices
In a large pot over medium heat, add the curry powder and toast it dry for 60 seconds while stirring constantly. This blooms the spices and dramatically deepens the flavor of the finished soup. Do not skip this step as it is what separates a flat tasting soup from a rich one.
Add Liquids and Lentils
Pour in the diced tomatoes with their juices, the coconut milk, and the vegetable broth. Stir everything together then add the rinsed red lentils and salt. Bring the mixture to a boil over high heat stirring occasionally.
Simmer Until Tender
Once boiling, reduce the heat to low and cover the pot. Simmer for 18 to 20 minutes until the lentils have completely broken down and the soup has thickened to a creamy porridge-like consistency. Stir occasionally to prevent sticking at the bottom.
Adjust and Serve
Taste the soup and adjust seasoning with additional salt or curry powder to your liking. Ladle into bowls and serve hot with crusty bread or warm naan. The soup thickens further as it cools so add a splash of broth when reheating leftovers.
Substitutions
Common mistakes
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