Curried Lentil Tomato Coconut Soup

Ingredients:

  • 2 Tbsp. Virgin Coconut Oil or Extra-Virgin Olive Oil
  • 1 Medium Onion, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 1 (2 ½ in.) piece Ginger, peeled, finely grated
  • 1 Tbsp. Medium Curry Powder
  • ¼ Tsp. Crushed Red Pepper Flakes
  • ¾ Cup Red Lentils
  • 1 (14.5 oz) Can Crushed Tomatoes
  • ½ Cup Finely Chopped Cilantro, plus leaves with tender stems for serving
  • Kosher Salt
  • Freshly Gound Pepper
  • 2 ½ Cups Water
  • 1 (13.5 oz) Can Unsweetened Coconut Milk, shaken well
  • Lime Wedges for serving

Directions:

  1. Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until softened and golden brown, about 8-10 minutes.
  2. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring until fregrant, about 2 minutes. Add lentils and cook, stirring 1 minute.
  3. Add tomatoes, ½ cup cilantro, a generous pinch of salt and 2 ½ cups water, then season with pepper.
  4. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil then reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, about 20-25 minutes.
  5. Season soup with more salt and pepper if needed.
  6. To serve, ladel into bowls and drizzle with reserved coconut milk. Top with more cilantro and serve with lime wedges.

Download Printable Recipe Card

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Recipe Category

World Cuisine

Curried Lentil Tomato Coconut Soup

Ingredients:

  • 2 Tbsp. Virgin Coconut Oil or Extra-Virgin Olive Oil
  • 1 Medium Onion, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 1 (2 ½ in.) piece Ginger, peeled, finely grated
  • 1 Tbsp. Medium Curry Powder
  • ¼ Tsp. Crushed Red Pepper Flakes
  • ¾ Cup Red Lentils
  • 1 (14.5 oz) Can Crushed Tomatoes
  • ½ Cup Finely Chopped Cilantro, plus leaves with tender stems for serving
  • Kosher Salt
  • Freshly Gound Pepper
  • 2 ½ Cups Water
  • 1 (13.5 oz) Can Unsweetened Coconut Milk, shaken well
  • Lime Wedges for serving

Directions:

  1. Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until softened and golden brown, about 8-10 minutes.
  2. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring until fregrant, about 2 minutes. Add lentils and cook, stirring 1 minute.
  3. Add tomatoes, ½ cup cilantro, a generous pinch of salt and 2 ½ cups water, then season with pepper.
  4. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil then reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, about 20-25 minutes.
  5. Season soup with more salt and pepper if needed.
  6. To serve, ladel into bowls and drizzle with reserved coconut milk. Top with more cilantro and serve with lime wedges.

Download Printable Recipe Card

Nutrition Facts

Amount Per Serving
% Daily Value*

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.