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Coconut Curry Lentil Soup

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A warm, fragrant soup blending curry, creamy coconut milk, and tender lentils for a nourishing meal.

Ingredients

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  • 1 cup red lentils, rinsed
  • 1 tbsp oil (neutral or coconut)
  • 1 medium onion, diced
  • 2–3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp curry powder (adjust to taste)
  • 1 tsp ground turmeric
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable stock or water
  • 1–2 tbsp lime juice
  • Salt and pepper to taste
  • Fresh cilantro or scallions to finish

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5–7 minutes.
  2. Stir in garlic and ginger; cook for 1 minute until fragrant.
  3. Add curry powder and turmeric. Toast briefly, stirring to coat the aromatics.
  4. Pour in rinsed lentils, coconut milk, and vegetable stock. Bring to a gentle boil.
  5. Reduce heat and simmer for 15–20 minutes, stirring occasionally, until lentils break down and soup thickens.
  6. Taste and season with salt, pepper, and lime juice. Add chopped cilantro or scallions before serving.

Notes

For a creamy finish, use red lentils; for more protein, add cubed tofu or use green lentils.

Nutrition

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

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