Curry Lentil and Coconut Soup with added zest from tomato, garlic, onion and ginger is a vegetarian delight! Even meat lovers are raving!
Let me introduce you to one of my good friends….curry powder! This vegetarian Curry Lentil and Coconut Soup recipe uses a lot of quality ingredients that I am starting to incorporate more into a healthier eating plan. Seriously trying anyway! I only said healthier because there are things I am not ready to do without like fried onion rings. Really, I would admit I am an “onion ring lover” but it just has no ring to it!!
Super Food ingredients in this recipe
- unsweetened coconut milk – source of iron, copper, magnesium and protein
- ginger – powerful anti-inflammatory and antioxidant effects, may relieve nausea
- red lentils – a super source of protein and fiber
These are just a few of the benefits that I found. I truly make no claims about being a doctor, or dietitian or anyone with professional cred. Let me say it loudly…not a nutritionist! ! I’m just someone that loves food and trying to find something better for my family.
Besides the amazing flavor with the curry, soup-friendly red lentils only take about 20 minutes to make. This fresh and delish soup is totally ready to eat in 45 minutes.
If you love delicious vegetarian soup, you may want to check out my recipe for Copycat Olive Garden Minestrone Soup or all of our Soup Recipes.
MORE FAMILY RECIPES TO LOVE
Curry Lentil and Coconut Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 1 tsp minced garlic about 2 cloves
- 1-1/2 tsp ginger grated
- 1 tbsp medium curry powder
- 1/4 tsp red pepper flakes
- 3/4 cup red lentils
- 14.5 ounce crushed tomatoes
- 1/2 cup cilantro chopped
- 13.5 ounce unsweetened coconut milk divided
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- *Extra cilantro lime wedges, salt, pepper and reserved coconut milk for serving
Instructions
- Heat oil in a medium-sized saucepan over medium heat. Add onion and cook, stirring often until softened and turning golden, about 8 minutes.
- Add garlic, ginger, curry powder and red pepper flakes. Cook about 2 minutes, until fragrant. Add lentils with 2 cups water and cook, stirring continuously, for 1 minute. Add tomatoes, cilantro, salt, pepper and water. Stir.
- Set aside 1/4 cup coconut milk for serving and add remaining coconut milk to saucepan.
- Bring the mixture to a boil, reduce heat and stirring occasionally, simmer until lentils are soft, but not mushy, 20 – 25 minutes. Season soup with more salt and pepper to taste.
- To serve, divide soup into bowls and drizzle with reserved coconut milk and sprinkle additional cilantro on top. Serve with lime wedges.
Chef Tips
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
You are correct…so sorry about that! I have added the water that is needed back into the recipe, 2 cups was a good amount ??. I recently switched to a different recipe plug-in and the process wasn’t as smooth as I had hoped. Thank you very much for letting me know.
Tastes great…but recipe is missing the amount of water. I added 2 cups of chicken broth and it turned out fine…not sure what the right amount is???
Sherri, I’m so glad you liked it. Thanks for the comment and the rating!??.
I made this! Sooooo good. I want to make it again already.
Thank you for stopping by. Not only is the flavor yummy, the red lentils in the soup give it nice texture. Enjoy!
This looks delicious!