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To make this soup, you need the following ingredients: - 1 cup red lentils, thoroughly rinsed - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon red curry paste - 1 can (13.5 oz) coconut milk - 4 cups vegetable broth - 1 cup diced tomatoes (fresh or canned) - 2 teaspoons ground turmeric - 1 teaspoon ground cumin - 1/2 teaspoon ground coriander - Salt and freshly cracked pepper to taste - 2 cups fresh spinach, roughly chopped - Juice of 1 lime - Fresh cilantro leaves for garnish Using fresh ingredients can boost flavor and nutrition. Fresh garlic and ginger give a strong, bright taste. Fresh tomatoes add texture, while canned tomatoes offer convenience. Canned coconut milk is creamy and rich, but fresh coconut can add unique flavor if you have it. You can swap ingredients based on what you have. - If you don’t have red lentils, use green or brown lentils. They will change the texture but still taste great. - Instead of coconut oil, olive oil works well, though it changes the flavor slightly. - If you need a nut-free option, skip the coconut and use more broth. - You can replace spinach with kale or Swiss chard for a twist. These swaps keep the soup tasty while fitting your needs. {{ingredient_image_2}} 1. Heat 1 tablespoon of coconut oil in a large pot over medium heat. Wait until it's shiny. 2. Add 1 medium chopped onion. Sauté for about 5 minutes until it looks soft and clear. 3. Mix in 3 minced garlic cloves and 1 tablespoon of grated ginger. Stir for 1-2 minutes until it smells great. 4. Add 1 tablespoon of red curry paste, 2 teaspoons of ground turmeric, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground coriander. Stir well to blend the spices with the onion. 5. Pour in 4 cups of vegetable broth. Mix it up and let it simmer gently. 6. Add 1 cup of rinsed red lentils and 1 cup of diced tomatoes. Cover the pot and let it cook on low for about 20 minutes, stirring now and then. 7. When the lentils are soft, stir in 1 can of coconut milk and 2 cups of chopped spinach. Cook for another 5 minutes until the spinach wilts. 8. Season the soup with salt, pepper, and juice from 1 lime. Adjust to taste. 9. Take the pot off the heat. Let it cool a bit before serving. - Sauté onion: 5 minutes - Mix garlic and ginger: 1-2 minutes - Blend spices: 2 minutes - Simmer with broth: Until boiling, then low heat - Cook lentils and tomatoes: 20 minutes - Add coconut milk and spinach: 5 minutes Timing is key! Keep an eye on the pot to prevent sticking. Stir often during cooking. - Rinse lentils well. This helps remove dirt and improves texture. - Keep stirring when you add spices. This helps flavors bloom. - Don’t skip the lime juice! It brightens up the soup. - Taste as you go. Adjust salt and pepper to your liking. - Make sure the heat is low while simmering to prevent burning. By following these steps, your Coconut Curry Lentil Soup will be fresh and flavorful! To make your Coconut Curry Lentil Soup even better, focus on layers of flavor. Start by sautéing the onion until soft. This brings out its sweetness. Add garlic and ginger to the pot next. They boost the aroma and flavor. Don't rush these steps; let the spices bloom. When you add the red curry paste, let it cook for a minute. This helps release its oils and flavor. A squeeze of lime juice at the end brightens the soup. Fresh cilantro adds a fresh taste right before serving. For this soup, you will need a large pot. A sturdy wooden spoon helps with stirring. Use measuring cups and spoons to get the right amounts. A sharp knife will make chopping easy. Keep a cutting board handy for quick prep. A ladle helps serve the soup without spills. If you want, use a blender to make it creamier. Just be careful with hot liquids! When serving, use vibrant bowls to make the soup pop. Top each bowl with fresh cilantro leaves. For extra flavor, try adding toasted coconut flakes. A dollop of yogurt can add creaminess. Serve with warm naan or rice for a full meal. This soup pairs well with a simple salad too. Enjoy it with friends or family for a cozy night in. Pro Tips Rinse the Lentils: Thoroughly rinsing the lentils before cooking helps remove any impurities and ensures a cleaner flavor in your soup. Enhance the Spice: To maximize the flavor of your spices, consider toasting them in the coconut oil for a minute before adding the other ingredients. Adjust Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth, or add a bit more lentils. For a thinner consistency, simply add more broth. Fresh Herbs at the End: Add fresh cilantro just before serving to retain its vibrant flavor and color, enhancing the overall presentation of the soup. {{image_4}} Coconut Curry Lentil Soup is naturally vegan and gluten-free. This dish uses red lentils and coconut milk, which are plant-based and free from gluten. Always check labels on ingredients like vegetable broth and curry paste. Some brands may add hidden gluten. You can boost the soup’s nutrition by adding more veggies. Try carrots, bell peppers, or zucchini. Just chop them small so they cook well. For protein, add tofu or chickpeas. These options make the soup heartier and more filling. Cook them in the pot with the lentils for best results. Adjusting spice levels is easy. If you want a milder soup, use less red curry paste. Add a little at a time until you reach a flavor you like. For more heat, try adding red pepper flakes or fresh chili peppers. Mix them in during cooking to blend the flavors. To keep your soup fresh, let it cool first. Then, transfer it to an airtight container. This method helps lock in flavors. You can store the soup in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When you're ready to eat your soup, reheat it on the stove. Pour the soup into a pot over medium heat. Stir often to help it heat evenly. If the soup is too thick, add a splash of vegetable broth or water. Heat until it's warm throughout. Make sure it reaches a safe temperature before serving. For long-term storage, portion the soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label each bag with the date and contents. You can freeze it for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. Reheat as mentioned before, and savor the flavors once again. Yes, you can make this soup ahead of time. It actually tastes better the next day. Just store it in an airtight container in the fridge. When you’re ready to eat, heat it up on the stove. If the soup thickens, add a little water or broth to get the right texture again. You can serve this soup with warm naan or rice for a filling meal. A simple green salad with a light dressing pairs well too. For extra crunch, consider adding some toasted coconut flakes or a dollop of yogurt on top. This adds great texture and flavor. Lentils should be soft but still hold their shape. They will cook in about 20 minutes. To check, take a small spoonful out and taste one. If it’s tender and not mushy, they are done. If they still feel firm, give them a few more minutes. Remember to stir occasionally to keep them from sticking. Coconut curry lentil soup is warming and easy to make. We covered key ingredients, tips for cooking, and smart storage methods. You can customize this soup with fresh or canned ingredients and even adjust the spice. Remember, simple swaps can make it vegan or gluten-free. With these steps, you can create a tasty meal for any occasion. Enjoy exploring the flavors and make this soup your own. Now, go prepare a bowl of comfort!

Coconut Curry Lentil Soup

A flavorful and creamy soup made with red lentils, coconut milk, and aromatic spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup red lentils, thoroughly rinsed
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 can (13.5 oz) coconut milk
  • 4 cups vegetable broth
  • 1 cup diced tomatoes (fresh or canned)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • to taste salt and freshly cracked pepper
  • 2 cups fresh spinach, roughly chopped
  • 1 lime Juice of
  • for garnish fresh cilantro leaves

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Once the oil has melted and is shimmering, add the finely chopped onion. Sauté for approximately 5 minutes until the onion becomes soft and translucent.
  • Add the minced garlic and grated ginger to the pot, stirring continuously for another 1-2 minutes until fragrant.
  • Introduce the red curry paste, ground turmeric, ground cumin, and ground coriander to the pot. Mix well to ensure the spices are fully integrated into the onion mixture.
  • Pour in the vegetable broth, stirring well to combine, and bring the mixture to a gentle simmer.
  • Add the rinsed red lentils and diced tomatoes into the pot. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the lentils have softened and are tender.
  • Once the lentils are cooked, stir in the creamy coconut milk and chopped spinach. Continue to cook for an additional 5 minutes, or until the spinach is wilted and tender.
  • Season the soup with salt, freshly cracked pepper, and a generous squeeze of lime juice, adjusting the seasoning to your preference.
  • Remove the pot from heat and allow the soup to cool slightly before serving.
  • Ladle the soup into bowls and garnish generously with fresh cilantro leaves.

Notes

Serve in vibrant bowls and consider adding toasted coconut flakes or yogurt for texture.
Keyword curry, gluten-free, lentils, soup, vegan