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Coconut Lentil Soup

Coconut Lentil Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp fine sea salt, plus more to taste
  • Handful fresh cilantro leaves
  • Lime wedges

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and cook 5 to 6 minutes until softened. Stir in garlic and ginger, cooking 1 minute more.
  2. Add curry powder and turmeric. Stir constantly for 30 seconds until fragrant.
  3. Add rinsed lentils, broth, and a small pinch of salt. Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook 15 to 20 minutes, stirring once, until lentils are very tender and the soup has thickened.
  4. Stir in coconut milk and simmer uncovered 5 minutes. Taste and add the remaining salt gradually until the broth tastes balanced.
  5. Ladle into bowls, top with cilantro, and serve with lime wedges for squeezing.

Notes

The soup will thicken as it cools, so add a splash of broth or water when you reheat it. For a lighter version, use light coconut milk or replace half the coconut milk with extra broth.