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- 1 cup dried green or brown lentils, rinsed - 1 tablespoon coconut oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 can (14 oz) coconut milk - 4 cups vegetable broth - 1 medium carrot, diced - 1 red bell pepper, diced The heart of my Coconut Curry Lentil Soup lies in the lentils. They provide a great texture and protein. I prefer using green or brown lentils because they hold their shape well. Coconut oil is key for sautéing the aromatics. The sweet scent of the oil fills your kitchen with warmth. Coconut milk adds a rich creaminess. It balances the spices and makes the soup smooth. Vegetable broth enhances the flavor, making every spoonful delightful. Don't forget the veggies! Carrots and red bell peppers bring color and crunch. - 2 tablespoons red curry paste - 1 teaspoon turmeric powder - Salt and pepper to taste Spices transform this soup into something special. Red curry paste gives it a bold kick. I love how it blends with the coconut milk. Turmeric adds a golden hue and earthy flavor. Adjust salt and pepper to make it just right for your taste. - Fresh cilantro for garnish - Juice of 1 lime Garnishes make the soup look pretty and add freshness. I always sprinkle fresh cilantro on top. The bright green adds a nice pop. A squeeze of lime juice right before serving brightens the flavors. It’s a perfect finishing touch that wakes up the dish. {{ingredient_image_1}} First, you need to sauté the onion, garlic, and ginger. In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add 1 medium diced onion and cook for about 5 minutes. You want it to be soft and see-through. Next, stir in 3 minced garlic cloves and 1 tablespoon of minced ginger. Cook for about 1 more minute. You should smell a nice aroma. This step builds the soup's base. Now, it's time to mix in the spices. Add 2 tablespoons of red curry paste and 1 teaspoon of turmeric powder. Stir this well with the onion mixture for 2 minutes. This helps release the flavor. Then, pour in 14 ounces of coconut milk and 4 cups of vegetable broth. Stir until everything blends nicely. Bring the soup to a boil. You’ll see bubbles forming, which means it's ready for the next step. After the soup boils, add 1 cup of rinsed lentils, 1 diced carrot, and 1 diced red bell pepper. Lower the heat and cover the pot. Let it simmer for 25-30 minutes. You can check if the lentils are tender. If they are, season the soup with salt and pepper to your taste. Right before serving, stir in the juice of 1 lime. This adds a fresh flavor. Don't forget to garnish with fresh cilantro for a nice touch. To enhance your soup, add extra lime juice. The lime brightens the taste. You can also boost flavor with more spices. Try adding a pinch of cayenne for heat. Balance the spice levels to suit your taste. If it's too spicy, add more coconut milk. Sautéing the onion, garlic, and ginger is key. Cook them until soft and fragrant. This step builds flavor for your soup. Simmering is also crucial. Keep the heat low for a creamy consistency. Stir occasionally to prevent sticking. This soup pairs well with rice or warm naan. Serve it in bowls and top with fresh cilantro. A lime wedge on the side adds a nice touch. For a pop of color, sprinkle with chopped bell pepper. Enjoying the soup hot makes it even better! Pro Tips Use Fresh Ingredients: Fresh garlic, ginger, and vegetables will enhance the flavor of your soup significantly. Adjust the Spice Level: If you prefer a milder soup, start with half the amount of red curry paste and adjust to taste. Let It Rest: Allowing the soup to rest for a few minutes after cooking can help the flavors meld together even more. Experiment with Toppings: Try adding toasted coconut flakes, chopped peanuts, or a dollop of yogurt for added texture and flavor. {{image_2}} You can easily make this soup vegan and gluten-free. The main ingredients are already plant-based. Just ensure your vegetable broth is gluten-free. For low-sodium options, use low-sodium broth. This helps limit salt while keeping flavor. If you want to switch up the lentils, feel free. You can use red or yellow lentils instead of green or brown. They cook faster and make the soup creamier. Adding extra veggies is fun too! Try spinach, kale, or sweet potatoes. You can also toss in cooked chicken or tofu for added protein. To change the flavor, play with herbs and spices. Adding fresh basil or cilantro can brighten the soup. If you like more heat, add chili flakes or a diced jalapeño. Different curry pastes can also change things up. Green curry paste gives a fresh taste, while yellow curry paste adds warmth. Experimenting is key to finding your perfect bowl! To keep your Coconut Curry Lentil Soup fresh, store it in an airtight container. Place it in the fridge. It stays good for about 3 to 5 days. Before serving, check for any off smells or changes in color. Freezing is a great way to save time. You can freeze the soup in portions. Use freezer-safe containers or bags. It keeps well for up to 3 months. When you want to enjoy it, thaw in the fridge overnight. To reheat, use a pot on the stove or a microwave. Stir well to ensure even heating. You can get creative with leftover soup. Try using it as a sauce over rice or quinoa. You can also blend it for a creamy dip. If you want a new taste, add fresh veggies or protein. Adjust spices to keep it exciting. This way, you waste less and enjoy more! You can thicken your soup using flour or cornstarch. First, mix one tablespoon of flour or cornstarch with two tablespoons of cold water to make a slurry. Stir this mixture into the soup while it simmers. Let it cook for a few more minutes until it thickens. If you want a creamier soup, blend a portion of the soup and mix it back in. This method gives you a nice texture while keeping the flavors rich. Yes, you can make this soup in advance. It stores well in the fridge for about four days. To prepare it for later, let the soup cool completely. Then, place it in an airtight container and refrigerate. You can also freeze it for up to three months. To reheat, simply thaw in the fridge overnight and warm it on the stove. This soup often tastes better the next day, as the flavors meld together. This soup pairs well with several side dishes. Here are some great options: - Steamed rice or quinoa for a hearty meal - Warm naan or pita bread for dipping - A fresh salad with a light vinaigrette for balance - Roasted vegetables for added texture and flavor These pairings enhance the meal and make it even more enjoyable. This blog post offers a simple guide to making Coconut Curry Lentil Soup. You learned about key ingredients, like lentils, coconut milk, and spices. I shared steps for preparation and cooking. Tips on flavor, serving, and storage will help you create the perfect dish. Remember, cooking is about fun and exploration. Don’t hesitate to try new ingredients and make this recipe your own! Enjoy your journey in the kitchen!

Coconut Curry Lentil Soup

A hearty and flavorful soup made with lentils, coconut milk, and aromatic spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup dried green or brown lentils, rinsed
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 can coconut milk (14 oz)
  • 4 cups vegetable broth
  • 1 medium carrot, diced
  • 1 medium red bell pepper, diced
  • 1 teaspoon turmeric powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • 1 juice lime

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
  • Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
  • Add the red curry paste and turmeric powder, mixing well to combine with the onion mixture, then cook for another 2 minutes.
  • Pour in the coconut milk and vegetable broth, stirring until combined.
  • Add the lentils, diced carrot, and red bell pepper to the pot. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the lentils are tender.
  • Season the soup with salt and pepper to taste. Before serving, stir in the lime juice for added brightness.
  • Garnish the soup with fresh cilantro before ladling into bowls.

Notes

Serve with lime wedges for extra flavor.
Keyword coconut, curry, lentils, soup, vegan