Curried Red Lentil and Coconut Soup
This soup for me checks all the boxes: nourishing, comforting, delicious, and fast. It’s also made mostly from ingredients I always have on hand, so it’s the perfect meal for when I haven’t been to the market in a while or when I’ve just returned home from a trip. Plus this soup is a major kid favorite. No matter the season, my family loves it, and I hope yours will too!
Packed with protein-rich lentils and creamy coconut milk, this soup on its own makes an excellent vegan entree, especially when paired with a hunk of fresh sourdough bread. However, you can also serve it with my recipe for simple salmon, as I have done here, for a really healthy and fortifying meal.
Additionally, I use cilantro stems in the soup and the leaves for garnish, but if you do not have enough fresh cilantro on hand, you can substitute 1 1/2 tsp. of ground coriander instead. I love the flavor and texture of a generous topping of fresh cilantro leaves with this soup, but you could use Italian parsley or mint as a garnish instead. If you go the parsley route, use lemon wedges to serve instead of the lime.
Curried Red Lentil & Coconut Soup - Serves 4-6
Ingredients:
2 TBS. coconut oil
I large yellow onion, diced
1 TBS. curry powder (my favorite is Penzey’s Sweet Curry Powder)
1/4 tsp. crushed red pepper flakes (optional)
2 garlic cloves, minced or pressed
2 inch piece fresh ginger, peeled and minced
3/4 cup red lentils, washed and drained
1 14.5oz. can diced tomatoes & juice
1 tsp. kosher salt + more to taste
3/4 cup fresh cilantro stems, chopped or 1 1/2 tsp. ground coriander
2 1/2 cups water
1 13.5oz. can full-fat coconut milk
Lime wedges and cilantro leaves for garnish
Method:
Add the oil to a medium sized soup pot and heat over a medium flame. Once hot, add the onions and, stirring frequently, fry until they are soft and caramelized, about 8 minutes. Add the curry powder, red pepper flakes, ginger, garlic, and ground coriander (if using), and sauté stirring constantly for 2 minutes more. Then add the lentils, tomatoes, water, 1 tsp. kosher salt, cilantro stems, and fresh ground pepper. Bring the mixture to a boil, lower the heat, cover the soup and then simmer for 23-25 minutes or until the lentils are tender but still hold their shape.
While the soup is simmering, shake the can or whisk the coconut milk well to reduce any clumps or separation. Reserve 1/4 cup for serving but add the rest to the soup after the lentils have finished cooking. Simmer for 2-3 minutes more and then taste and adjust seasonings.
Serve the soup garnished with a dollop of reserved coconut milk, a generous sprinkling of cilantro leaves, and lime wedges.
Recipe adapted from Ottolenghi Simple: A Cookbook
