Curried Coconut and Red Lentil Soup
Published March 14, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1large yellow onion, roughly chopped
- 3celery ribs, roughly chopped
- 1large carrot, roughly chopped
- 5garlic cloves, smashed and peeled
- 1(2-inch) piece fresh ginger, peeled or rinsed, roughly chopped
- 1tablespoon kosher salt (such as Diamond Crystal)
- 1tablespoon tomato paste
- 1tablespoon curry powder, such as Madras
- 4cups vegetable broth (see Tips)
- 1(13½-ounce) can full-fat coconut milk
- 1cup red lentils, rinsed well (see Tips)
- 1cup coconut water (optional)
- Chile crisp, for serving
- Lime or lemon wedges, for serving
Nutritional analysis per serving (6 servings)
317 calories; 19 grams fat; 13 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 11 grams protein; 837 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large pot over high heat. Add olive oil, onion, celery, carrot, garlic and ginger. Season with salt and cook, stirring occasionally, until vegetables are charred in spots and onion begins to soften, about 6 minutes.
- Step 2
Add tomato paste and curry powder and stir quickly to coat the vegetables and toast the spices, about 30 seconds. Add broth, coconut milk and lentils and stir to combine. Bring to boil, then reduce heat to medium-high to maintain a gentle boil. Cook, stirring occasionally, until the lentils are tender, about 20 minutes.
- Step 3
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender. Remove the plastic center piece of the lid and cover the lid with a kitchen towel before blending (to help prevent steam build-up in the blender). Return blended soup to pot.
- Step 4
Add 1 cup coconut water or plain water and stir to combine. Adjust to your desired consistency with up to 1 cup of additional water, stirring it in ¼ cup at a time.
- Step 5
Serve with a drizzle of chile crisp and a squeeze of lime. Soup can be refrigerated for up to 3 days. Reheat on the stove until warmed through. Adjust consistency with water as needed.
- Chicken or beef broth can be substituted for vegetable broth.
- If using split red lentils, begin checking for doneness after 15 minutes of simmering and start with ½ cup coconut water or plain water to thin.
Private Notes
Comments
Delicious, simple recipe. I doubled the ginger and served with a dollop of Greek yogurt, with warm naan. Prep times in the recipe were accurate.
Delicious. Skip the coconut water and extra water at the end. Use a good curry paste such as a red or purple Mae Ploy paste. (Get online). Celery is needed for depth of flavor.
Very similar to the popular Melissa Clark Red Lentil Soup recipe. More flavorful but obviously slightly fattier. Added toasted coconut flakes before serving.
Very easy. The only thingsI changed were:1) to add a jalapeño pepper roughly chopped with the vegetables.; and 2) used mixed lentils of red, green, and black. Served over basmati rice.
This was delicious! Here are my modifications: Double ginger Add jalapeño Skip coconut water Use more curry Add turmeric Add garam masala Squeeze of lime 1 tsp not tbs salt Serve with Greek yogurt Crispy garbanzo beans and chili crisp The quality of your curry powder will make or break this dish. Curry directly from India will make this very flavorful. Curry that’s been sitting in the cupboard for 2 years from a local Kroger will require more dressing up.
I loved this recipe. Easy to make. Great on a cold evening. I used an immersion blender, but next time I would use a regular blender or a Nutribullet to blend it further.