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- 1 cup green or brown lentils, rinsed - 1 can (400ml) coconut milk - 4 cups vegetable broth - 1 onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon red curry paste - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1 cup carrots, diced - 1 cup bell pepper, diced (any color) - 1 cup spinach leaves, roughly chopped - 2 tablespoons olive oil - Salt and pepper to taste You need these main ingredients to make the soup rich and tasty. Lentils add protein and fiber. Coconut milk gives a creamy texture. The spices bring warmth and flavor. You can use any colorful bell pepper you like. - Fresh cilantro for garnish - Lime wedges for serving Garnishes make your soup look appealing and add fresh flavor. Cilantro gives a nice touch. Lime adds brightness and zing. - Use vegetable stock instead of broth for a lighter flavor. - Swap lentils with chickpeas for a different texture. - If you don’t have red curry paste, use yellow curry paste. - You can replace spinach with kale or Swiss chard. If you lack an ingredient, don't worry! Many substitutions work well. Just keep the spirit of the soup in mind. Enjoy making it your own! {{ingredient_image_1}} Start by heating olive oil in a large pot over medium heat. Add the diced onion and sauté it for three to four minutes. You want the onion to be soft and clear. Then, stir in the minced garlic and grated ginger. Cook this mixture for one to two minutes. You will smell a lovely aroma as it cooks. Next, add the red curry paste, turmeric, and cumin. Make sure to stir well so that the spices coat the onion mix. Let everything cook for another minute to release those flavors. Now, it’s time to add the liquids. Pour in the vegetable broth and coconut milk, stirring to combine. Then, add the rinsed lentils along with the diced carrots and bell pepper. Bring this mixture to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for 25 to 30 minutes. This step is key, as it allows the lentils and veggies to soften. After the cooking time, check to ensure everything is tender. Once the soup is cooked, stir in the chopped spinach leaves. Cook for an additional two to three minutes until the spinach wilts. Finally, season with salt and pepper according to your taste. Ladle the soup into bowls and garnish with fresh cilantro. Serve lime wedges on the side for an extra zing! Enjoy your warm and comforting bowl of coconut curry lentil soup! To boost the flavor of your Coconut Curry Lentil Soup, think layers. Start with fresh herbs like cilantro. They bring a bright taste. Add lime juice at the end for a zesty kick. If you like heat, toss in some chili flakes. They add warmth without taking over the dish. You can also try different curry pastes for unique flavors. A dash of soy sauce or fish sauce can deepen the taste too. You can cook this soup in many ways. If you prefer a slow cooker, start by sautéing the onion and spices in a pan. Then add all the ingredients to the slow cooker. Let it cook on low for 6–8 hours. Instant Pot lovers can cook it fast. Use the sauté function for the onion and spices, then add everything else. Cook on high pressure for 15 minutes. Both methods yield great results! Watch out for overcooking the lentils. They should be tender but not mushy. Always rinse your lentils before use. This step removes dirt and helps them cook evenly. If you add too much salt early, it can overpower the dish. Taste before seasoning! Lastly, make sure to stir the soup while it cooks. This prevents sticking and ensures even cooking. Pro Tips Choose the Right Lentils: Green or brown lentils work best for this soup as they hold their shape well and provide a hearty texture. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of red curry paste. You can always add more at the end to taste. Fresh Herbs Matter: Garnishing with fresh cilantro adds a bright flavor that complements the coconut and spices beautifully. Make it Ahead: This soup tastes even better the next day! Make a big batch and store it in the fridge for easy meals throughout the week. {{image_2}} This Coconut Curry Lentil Soup is already vegan! You can enjoy it without any animal products. Use vegetable broth and coconut milk to keep it plant-based. If you want to add more protein, try adding tofu or chickpeas. Both options keep the soup rich and filling. While this recipe uses green or brown lentils, you can switch them up! Red lentils cook faster and become creamy. Black lentils hold their shape well and add a nice bite. Each type of lentil brings its own flavor. Just remember, cooking times may change. Feel free to add more veggies! Sweet potatoes, zucchini, or peas work great. You can even toss in some kale for extra nutrients. If you're looking for more protein, try adding shredded chicken or cooked quinoa. Each change makes the soup unique and delicious. To keep your coconut curry lentil soup fresh, let it cool first. Then, pour it into an airtight container. Make sure to seal it tightly. Store it in the fridge for up to 4 days. Label your container with the date. This helps you remember when you made it. If you want to save some for later, freezing works great! Again, let the soup cool down. Pour it into a freezer-safe container. Leave some space at the top for expansion. This soup can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. When it’s time to enjoy your soup, reheat it on the stove. Pour the soup into a pot and warm it over medium heat. Stir it often to avoid sticking. You can also use the microwave. Heat it in a safe bowl and stir halfway through. Make sure it’s hot all the way through before serving. Enjoy your tasty meal! Coconut Curry Lentil Soup is a warm, creamy dish. It mixes lentils, coconut milk, and spices. The soup has a rich flavor and smooth texture. You cook it with fresh veggies like carrots and bell peppers. It's healthy and filling, perfect for any meal. Yes, you can make this soup spicy! Add more red curry paste for heat. You can also include chopped fresh chili peppers. Adjust the spice level to your taste. Start with a little and add more if needed. This way, you control the heat. Cooking lentils usually takes about 25 to 30 minutes. Rinse them before adding to the soup. They cook until soft and tender. Stir the soup occasionally to ensure even cooking. Check for doneness by tasting a few lentils. This blog post guided you through making Coconut Curry Lentil Soup. We covered the main ingredients and their substitutes, step-by-step instructions, tips to improve flavor, and how to store leftovers. I shared variations to fit different diets and answered common questions. Enjoy cooking, and don’t be afraid to get creative. Each bowl can bring new flavors and joy. Happy soup making!

Coconut Curry Lentil Soup

A hearty and flavorful soup made with lentils, coconut milk, and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 can coconut milk (400ml)
  • 4 cups vegetable broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 cup carrots, diced
  • 1 cup bell pepper, diced (any color)
  • 1 cup spinach leaves, roughly chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the red curry paste, turmeric powder, and cumin powder to the pot, stirring well to coat the onion mixture. Cook for another minute.
  • Pour in the vegetable broth and coconut milk, stirring to combine.
  • Add the rinsed lentils, diced carrots, and bell pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes or until the lentils and vegetables are tender.
  • Once cooked, stir in the chopped spinach leaves and cook for an additional 2-3 minutes until wilted.
  • Season with salt and pepper to taste.
  • Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Serve with lime wedges for added flavor.
Keyword curry, healthy, lentils, soup, vegan