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- 1 cup red lentils - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - Salt and pepper to taste - 1 cup diced tomatoes (fresh or canned) - 1 medium carrot, diced - 1 bell pepper (any color), diced - 2 cups spinach leaves, chopped When I create Coconut Curry Lentil Soup, I always gather the right ingredients first. The base starts with red lentils, which are soft and cook quickly. I add coconut milk for creaminess and vegetable broth for depth. Next, I chop one medium onion and mince two cloves of garlic. Using fresh ginger gives a lovely zing. Spices play a big role in this soup. I use one tablespoon of curry powder, a teaspoon of turmeric, and a teaspoon of cumin. These spices create a warm, rich flavor. Don’t forget to add salt and pepper to taste. For extra color and nutrition, I add one cup of diced tomatoes, one diced carrot, and one diced bell pepper of any color. Lastly, I throw in two cups of chopped spinach for freshness. These ingredients come together to make a hearty and vibrant soup that warms the soul. {{ingredient_image_1}} - First, heat 1 tablespoon of olive oil in a large pot over medium heat. - Next, add 1 diced onion. Sauté it for about 5 minutes until it looks clear. - Then, stir in 2 minced garlic cloves and 1 tablespoon of grated ginger. Cook this mix for another minute. - Now, add 1 tablespoon of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Stir well to coat the onion, garlic, and ginger. Cook for an extra minute to wake up the spices. - Pour in 1 cup of diced tomatoes, 1 diced carrot, and 1 diced bell pepper. Stir everything together and cook for about 5 minutes. The veggies should start to soften. - After that, add 1 cup of rinsed red lentils, 1 cup of vegetable broth, and 1 can of coconut milk. Make sure to stir well and bring it all to a boil. - Once it starts boiling, turn down the heat to a low simmer. Cover the pot and let it simmer for 25 to 30 minutes. You want the lentils to be tender. - Finally, stir in 2 cups of chopped spinach leaves. Cook for another 5 minutes until the spinach wilts. - Season the soup with salt and pepper to taste. Serve warm, and don’t forget to garnish with fresh cilantro! To cook your lentils just right, aim for 25 to 30 minutes. This gives them a soft, tender texture. If you want your soup thinner, add more vegetable broth or coconut milk. You can pour in a little at a time until you reach your desired consistency. To boost the flavor, consider adding spices like coriander or cardamom. Fresh herbs, like basil or mint, can also add a nice touch. Balance your flavors by adjusting sweetness or saltiness. A squeeze of lime can brighten the soup and bring out its taste. Pair your soup with warm naan or rice for a filling meal. Both options soak up the soup’s rich flavors. For garnishing, sprinkle fresh cilantro on top. You can also add lime wedges or a dollop of yogurt for extra creaminess. Pro Tips Rinse the Lentils: Always rinse your lentils before cooking to remove any dust or debris. This ensures a cleaner taste and better texture. Customize the Spice Level: Adjust the amount of curry powder and other spices according to your personal preference. Start with less and add more as needed! Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. They enhance the flavor of the soup significantly compared to canned or frozen options. Make it Creamier: For a richer texture, blend a portion of the soup before adding the spinach. This creates a creamier base while still providing chunks of vegetables. {{image_2}} You can easily make Coconut Curry Lentil Soup vegan. Just stick to the original recipe. All the ingredients are plant-based. If you want a vegetarian version, you can add a splash of cream. This adds richness but isn't necessary. For gluten-free options, check your vegetable broth. Most brands are gluten-free. Make sure your spices are also gluten-free. This soup is great for everyone! If you don't have red lentils, try other legumes. Yellow lentils or chickpeas work well too. They will change the texture a bit but add flavor. You can also use cooked beans for a quicker option. Just add them near the end of cooking. Seasonal vegetables can spice up your soup. Use zucchini, sweet potatoes, or butternut squash. They all bring a new taste. Feel free to mix and match based on what you have. For an Indian-inspired twist, add garam masala or coriander. These spices deepen the flavor. You can also top your soup with a dollop of yogurt for creaminess. If you want a Thai-style coconut curry, add lime juice and fresh basil. The lime adds a zesty kick. You can also toss in some red chili flakes for heat. This gives the soup a fresh and exciting change. To store leftover soup, let it cool first. Pour the soup into a container. Use a container with a tight lid. Glass or plastic works well. Label the container with the date. This helps you track how long it's been stored. If you want to freeze the soup, let it cool completely. Use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove for the best taste. Stir often to warm evenly. Enjoy your delicious coconut curry lentil soup anytime! Yes, you can use different lentils in this recipe. Red lentils cook faster than green or brown ones. If you choose green or brown lentils, they will take longer to cook. You should simmer them for about 35 to 40 minutes. Always check if they are tender before serving. To add more heat, try adding chili flakes or diced jalapeños. You can also use a dash of hot sauce. For a milder heat, try adding a pinch of cayenne pepper. Adjust the spice level based on your taste and enjoy the extra kick! Yes, this soup is great for meal prep. You can store it in the fridge for up to five days. Just make sure to keep it in an airtight container. To reheat, warm it on the stove or in the microwave until hot. It tastes even better the next day! You’ve now got a complete guide to making a tasty soup. We covered all the key ingredients, from lentils to vegetables. You learned how to create a rich base with spices and how to perfect the texture. Don’t forget the tips for making this dish shine, whether with additional herbs or serving suggestions. This soup is versatile and invites many variations, so feel free to improvise. I hope you'll try it and enjoy every flavorful spoonful!

Coconut Curry Lentil Soup

A flavorful and hearty soup made with red lentils, coconut milk, and a blend of spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 1 cup red lentils, rinsed
  • 1 can coconut milk (14 oz)
  • 1 cup vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • 1 cup diced tomatoes (fresh or canned)
  • 1 medium carrot, diced
  • 1 medium bell pepper (any color), diced
  • 2 cups spinach leaves, chopped
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the curry powder, turmeric, and cumin to the pot, stirring well to coat the onion mixture with spices. Cook for an additional minute.
  • Pour in the diced tomatoes, carrot, and bell pepper, stirring to combine. Cook for about 5 minutes until the vegetables begin to soften.
  • Add the rinsed lentils, vegetable broth, and coconut milk to the pot. Stir well and bring the mixture to a boil.
  • Once boiling, reduce the heat to a low simmer. Cover and let the soup simmer for about 25-30 minutes, or until the lentils are tender.
  • Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
  • Season the soup with salt and pepper to taste.
  • Serve warm, garnished with fresh cilantro on top.

Notes

Serve warm and garnish with fresh cilantro.
Keyword coconut, curry, lentils, soup, vegan