A super-simple coconut curry soup that comes together in under an hour.
I’m not really sure where the recipe for this soup came from, but I remember the times we’ve made it over the years. This curry lentil soup brings back memories of driving out to the Asian supermarket with my Mom and sister, and how we were like kids in a candy store, stocking up on spices, lemongrass, long beans, nori, soy sauce, thai tea, and bags of rice and red lentils. I know that’s where it began, because it has taken me years to get through my first two huge bags of red lentils.
I remember giggling with my best friend in my college apartment, chopping veggies and stirring the lentils, and then enjoying the soup together.
And I remember coming home from college and standing around that same comforting pot of soup with my Mom and family, again. I now prepare it for my boyfriend and myself in our apartment together, and things seem to have come full-circle.
It’s tough to pick the best thing about this soup. It’s simple, nourishing, and filling, with zero guilt and lots of love. It can easily be made with ingredients in your pantry if you have a well-stocked pantry like mine. And it comes together in under an hour, sometimes faster depending on how fast you chop, so it’s just about quick enough for a weeknight dinner. We like to make it on Sundays and then enjoy a bowl here and there throughout the week.
But perhaps the best thing is how flavorful it is, each spoonful delivering a sweet, spicy, savory, and refreshing kick of flavor. It’s lovely served alongside a simply-dressed salad with lots of fresh vegetables. I hope you’ll try it, and make some new memories of your own.
Coconut Curry Red Lentil SoupPrint Recipe
- 1" fresh ginger, peeled and finely chopped
- 2 onions, chopped
- 4 carrots, peeled and finely chopped
- 2 tbsp coconut oil
- 1 tbsp curry powder (we use a mixture of yellow curry powder and garam masala)
- 1 tsp cumin
- 1 tsp turmeric
- 2 1/2 cups red lentils
- ~8 cups filtered water
- Salt and pepper, to taste
- 2 tbsp hot sauce or harissa or sambal
- 1 14-oz can full-fat coconut milk
- Minced cilantro, to garnish
- Optional: a drizzle of honey
Chop all of the veggies and set aside.
Heat a large dutch oven or soup pot over medium heat and add the coconut oil.
Once warm, add the fresh ginger and allow it to sizzle for 30 seconds, until aromatic.
Add in the chopped onions and carrots and sauté until they just begin to soften, about 5 minutes.
While the vegetables are cooking, measure out the lentils and rinse them in a fine-mesh strainer. Set aside to drain.
Add all of the spices to the vegetables, and sauté for one minute longer, but do not let them burn.
Pour in the lentils and water. Add a pinch of salt and pepper and a little something spicy of your choice.
Simmer the lentils and vegetables until the lentils are tender and cooked through.
Ladle the soup into a high-speed blender, or use an immersion blender, to blend the soup until creamy.
Pour the soup back into the pot and add the can of coconut milk. Stir to combine and taste for salt and pepper. At this point, you may want to add a drizzle of honey (~1 tsp) if it's not sweet enough for your taste.
To serve, garnish with minced cilantro. It's also lovely with sliced scallions and a drizzle of coconut oil.