Creamy Coconut Curry Lentil Soup

Warm up with a comforting bowl of Creamy Coconut Curry Lentil Soup that’s quick to prepare and bursting with flavor! This nutritious recipe combines red lentils and creamy coconut milk with aromatic spices for a delicious meal. Perfect for busy weeknights, it's easy to customize and even make in advance. Ready to savor a healthful creation? Click through to explore the full recipe and enjoy a delightful dish that's sure to satisfy!

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Ingredients

1 cup dried red lentils, rinsed

1 medium onion, diced

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (13.5 oz) coconut milk

4 cups vegetable broth

1 tablespoon curry powder

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon chili powder (adjust to taste)

1 medium carrot, diced

1 cup diced tomatoes (canned or fresh)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add the diced carrot to the pot and sauté for another 3-4 minutes, allowing it to soften slightly.

Sprinkle in the curry powder, turmeric, cumin, and chili powder. Stir the spices into the vegetables, cooking for about 1 minute to bloom the flavors.

Pour in the diced tomatoes, coconut milk, and vegetable broth. Mix well to combine.

Add the lentils and bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for about 25-30 minutes, or until the lentils and carrots are tender.

Season the soup with salt and pepper to taste. If you prefer a creamier texture, you can use an immersion blender to puree a portion of the soup, then mix it back in.

Once done, serve the soup hot, garnished with fresh cilantro and a wedge of lime on each bowl for extra flavor.

Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings

- Presentation Tips: Serve the soup in deep bowls and drizzle with a little extra coconut milk on top for a creamy finish. Garnish with fresh cilantro leaves and serve lime wedges on the side for squeezing.