Description
This Curried Red Lentil Coconut Soup is a hearty, flavorful, and nutritious dish that combines red lentils, coconut milk, and a mild curry blend to create a comforting and aromatic soup. Enhanced with fresh ginger, garlic, and roasted red peppers, it offers a perfect balance of warmth and freshness, making it an ideal meal for chilly days or anytime you crave a rich, wholesome soup.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons finely grated fresh ginger (or ginger paste)
- 1 tablespoon medium curry powder (e.g., Rajah mild Madras)
- 4 cups low sodium chicken or vegetable broth (more if needed)
- 1 (14.5-ounce) can crushed tomatoes (or crushed fire-roasted tomatoes)
- 1 (13.5-ounce) can coconut milk
- 1 cup red lentils
- 3 medium carrots, peeled and diced small (6-7 ounces)
- 12 ounces roasted red peppers, well-drained and diced small
- 1 large russet or yellow potato, peeled and diced small (about 8 ounces)
- ½ cup finely chopped cilantro, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For Garnish
- Lime wedges
- Greek yogurt
- Additional cilantro
- Thinly sliced scallions
- Avocado
Instructions
- Heat the Oil and Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of coconut oil or extra-virgin olive oil over medium heat. Add the finely chopped onion, garlic, and grated fresh ginger. Cook, stirring occasionally, until the onion becomes translucent and the mixture is fragrant, about 5-7 minutes.
- Add Curry Powder: Sprinkle in 1 tablespoon of medium curry powder and stir well to coat the aromatics. Cook for an additional 1-2 minutes to toast the spices and enhance their flavors.
- Add Broth and Tomatoes: Pour in 4 cups of low sodium chicken or vegetable broth along with the entire can of crushed tomatoes. Stir to combine and bring the mixture to a gentle simmer.
- Add Lentils and Vegetables: Add 1 cup of red lentils, the diced carrots, roasted red peppers, and diced potato to the pot. Stir everything together, ensuring the lentils and vegetables are evenly distributed.
- Cook the Soup: Cover the pot partially and simmer the soup over medium-low heat for about 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally and add more broth or water if the soup becomes too thick.
- Add Coconut Milk and Season: Stir in 1 (13.5-ounce) can of coconut milk and season the soup with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Continue to simmer gently for an additional 5-10 minutes to allow flavors to meld.
- Add Cilantro: Stir in half of the finely chopped cilantro for fresh herbal flavor.
- Serve and Garnish: Ladle the soup into bowls and garnish with lime wedges, a dollop of Greek yogurt, additional cilantro, thinly sliced scallions, and slices of avocado as desired to create a creamy, tangy, and vibrant finish to the soup.
Notes
- You can substitute the chicken broth with vegetable broth to make the soup vegetarian or vegan-friendly (omit Greek yogurt or use a plant-based alternative).
- If you prefer a smoother soup, use an immersion blender to partially blend after cooking.
- Adjust the consistency by adding more broth or water as needed during cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup freezes well; freeze in portions for up to 3 months.
