Dinner / Indian-inspired
Coconut Lentil Soup
A creamy red lentil soup with coconut milk, tomatoes, and warming spices.
Ingredients
Metric
- 250 g red lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 400 g canned tomatoes
- 400 ml coconut milk
- 700 ml vegetable stock
- 1 tsp curry powder
- 1 tbsp oil
US
- 1 1/4 cups red lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 14 oz canned tomatoes
- 13.5 oz coconut milk
- 3 cups vegetable stock
- 1 tsp curry powder
- 1 tbsp oil
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Method
- Rinse lentils until the water runs mostly clear.
- Soften onion in oil, then add garlic, ginger, and curry powder for 30 seconds.
- Stir in tomatoes, lentils, stock, and coconut milk.
- Simmer uncovered for 22 to 25 minutes, stirring occasionally.
- Blend partly or fully depending on the texture you prefer.
- Season with salt, pepper, and lemon or lime juice before serving.
Substitutions
Coconut milk
cooking cream, oat cream plus extra stock
Red lentils
yellow lentils, split peas with longer cooking
Curry powder
cumin plus turmeric plus chilli
Storage and Reheating
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
- Thin with stock or water when reheating.
FAQ
Can I leave it chunky?
Yes. Skip blending and stir often near the end so the lentils do not stick.
Is it spicy?
Not unless your curry powder is hot; add chilli only if you want it.