Coconut Curry Lentil Soup

The combination of spices, along with the lentils and robust broth makes this soup so delicious!

Course Soup

Cuisine Indian

Keyword coconut curry, coconut curry lentil soup, lentil soup, soup

Prep Time 5

Cook Time 35

Total Time 35

Servings cups

Calories 398kcal

Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up.
2 tablespoons olive oil
Add onions and sauté for 8 minutes. Add ginger and garlic and sauté for an additional 2 minutes.
1 medium onion, 1 tablespoon ginger root, 2 teaspoons garlic paste
Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined.
.25 cups curry paste, 1 teaspoon garam masala, 1 teaspoon curry powder, 1 teaspoon turmeric, 1 teaspoon salt
Add chicken broth and lentils and bring to a boil. Once it boils, turn it down to a simmer and cook for 20 minutes.
4 cups chicken broth, 1.75 cups red lentils
Add coconut milk, stir and bring back to a simmer. Once it does, take off heat.
1 can coconut milk
Serve
Eat
Enjoy

Tips on making this lentil soup:

Rinse and wash your lentils thoroughly before cooking with them. I always place the lentils in a wire strainer and place the whole thing in a big bowl. I run water over the lentils and swish my fingers around, dislodging any debris. I also pick through the lentils for any foreign object and remove them.
You can make this soup vegetarian just by substituting the chicken broth with vegetable broth
You can either use coconut milk or coconut cream. Coconut cream is thicker and creamier.
You can use any color lentils; I use yellow lentils in this post.
Whenever you sauté, you need to heat the pan up before adding oil. Then you must let the oil heat up for at least a minute before adding whatever you are cooking.