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Overhead view of a crock of soup with fresh parsley floating and a sliver of naan bread in the upper right
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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 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings 6 cups
Calories 398kcal

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 tablespoon ginger root (minced)
  • 2 teaspoons garlic paste (or 2 cloves, crushed)
  • .25 cups curry paste (Pinch of Yum's recipe)
  • 1 teaspoon garam masala (or more to your taste)
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 4 cups chicken broth (or vegetable broth)
  • 1.75 cups red lentils (rinsed and picked over)(or any colored lentils)
  • 1 can coconut milk

Instructions

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

Notes

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.

Nutrition

Serving: 1.5cups | Calories: 398kcal | Carbohydrates: 39g | Protein: 17g | Fat: 20g | Saturated Fat: 13g | Sodium: 974mg | Potassium: 842mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1575IU | Vitamin C: 16.7mg | Calcium: 73mg | Iron: 7.2mg