Get the Recipe: Tomato Coconut Curry Lentil Soup
A quick and easy red lentil soup with canned crushed tomatoes, coconut milk and warm curry spices. A hearty soup that keeps well, so it's perfect to enjoy all week!
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1/2 medium onion, diced
- 2 Tablespoons ginger garlic paste, or 2 teaspoons ginger paste and 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- pinch crushed red pepper flakes
- 14 oz canned crushed tomatoes, (398ml can or 1/2 of the usual 28oz can)
- 3/4 cup red lentils
- 2 - 2 1/2 cups chicken or vegetable broth
- 1/2 cup fresh cilantro, chopped
- 13.5 oz canned coconut milk, (400ml) full-fat or reduced-fat
- salt and freshly ground black pepper, as needed
- handful fresh cilantro, chopped, plus a bit more for garnish
- juice of 1/2 lime
For serving:
- lime wedges, for serving
Instructions
- Heat the 1 Tablespoon extra-virgin olive oil in a large soup pot on the stovetop over medium heat. Add the 1/2 medium onion (diced) and cook, stirring, until softened, about 3 minutes. Add the 2 Tablespoons ginger garlic paste (or 2 teaspoons ginger paste and 2 cloves garlic, minced) and stir/cook briefly. Add the 1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon turmeric and pinch crushed red pepper flakes and stir/cook briefly. Add the 14 oz canned crushed tomatoes ((398ml can or 1/2 of the usual 28oz can)) and stir well to combine.
- Stir 3/4 cup red lentils into the soup, together with 2 cups of the 2 - 2 1/2 cups chicken or vegetable broth. Add the 1/2 cup fresh cilantro (chopped) and 13.5 oz canned coconut milk ((400ml) full-fat or reduced-fat) and stir together to combine.
- Bring the soup to a boil, stirring regularly, then reduce the heat to medium-low and simmer until the lentils are soft but not mushy, about 20 minutes. If desired, use an immersion blender and blitz the soup 2 or 3 times to thicken the soup. If the soup becomes too thick, add additional broth as needed to thin.
- Taste the soup and add salt and freshly ground pepper, as needed. The soup will generally need 1/4-1/2 teaspoon of salt, depending on the saltiness of the tomatoes and broth. If the soup tastes flat, it needs more salt!
- Finish the soup with a handful fresh cilantro (chopped, plus a bit more for garnish) and juice of 1/2 lime.
- Serve with additional fresh cilantro and lime wedges (for serving) for drizzling.
Notes
Tips!
You can adjust the spicing to your taste. As written, it is just a pleasant level of spice. Present but not overpowering.
Be sure not to overcook the lentils, or they may become mushy.
Soup can be made ahead and reheated, as it doesn't thicken up much in the fridge. If needed, add a splash of water or broth to loosen it when reheating.
Store leftovers in the refrigerator for up to 4 days. This soup can be frozen for up to 3 months, though the texture might change slightly from the freeze/thaw process.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions and step-by-step photos that you may find helpful.
Watch how to make it
Serving: 1serving, Calories: 283kcal, Carbohydrates: 23g, Protein: 9g, Fat: 18g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 465mg, Potassium: 625mg, Fiber: 10g, Sugar: 6g, Vitamin A: 248IU, Vitamin C: 10mg, Calcium: 56mg, Iron: 4mg
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