Imagine a soup so creamy, so aromatic, and so satisfying that it transports you straight to the vibrant streets of India with just one spoonful. This Curried Lentil Coconut Soup is not just a meal; it's a culinary journey that combines the rich, warming spices of curry with the luxurious creaminess of coconut milk. Perfect for chilly evenings or when you're craving something deeply comforting, this recipe promises to become your new favorite go-to dish that's both nutritious and incredibly delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup red lentils, rinsed
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of coconut oil over medium heat. Allow the oil to melt and become hot, but not smoking.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden. Stir occasionally to prevent sticking.
- Once the onion is ready, add the minced garlic to the pot. Sauté for another 1-2 minutes, until the garlic is fragrant but not browned.
- Sprinkle in 1 tablespoon of curry powder, stirring well to coat the onions and garlic. Cook for an additional minute to toast the spices and enhance their flavor.
- Add 1 cup of rinsed red lentils to the pot, stirring to combine with the onion and garlic mixture.
- Pour in the can of coconut milk and 4 cups of vegetable broth. Stir well to incorporate all the ingredients, ensuring the lentils are submerged in the liquid.
- Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the lentils are tender and have absorbed some of the liquid.
- Stir the soup occasionally to prevent sticking and to check the consistency. If the soup becomes too thick, feel free to add a little more vegetable broth or water.
- Once the lentils are cooked, taste the soup and season with salt and pepper to your liking. Adjust the seasoning as necessary.
- For a creamier texture, you can use an immersion blender to blend a portion of the soup, or transfer a portion to a blender and puree it before returning it to the pot.
- Serve the curried lentil coconut soup hot, garnished with fresh herbs if desired, and enjoy with crusty bread or over rice for a complete meal.
Tips
- Choose Fresh Spices: Use freshly ground curry powder for the most vibrant flavor. If your curry powder has been sitting in the pantry for months, consider replacing it.
- Rinse Your Lentils: Always rinse red lentils thoroughly to remove any dust or debris, which helps prevent a gritty texture in your soup.
- Control the Consistency: Keep an eye on the liquid while simmering. If the soup becomes too thick, gradually add more vegetable broth to achieve your desired texture.
- Enhance the Flavor: For an extra flavor boost, consider adding a squeeze of fresh lime juice or a sprinkle of fresh cilantro just before serving.
- Make It Your Own: Feel free to customize by adding diced carrots, spinach, or even some cooked chicken for additional protein and variety.
- Storage Tip: This soup freezes beautifully for up to 3 months. Store in airtight containers and reheat gently on the stovetop.
Nutrition Facts
Calories: 344kcal
Carbohydrates: 37g
Protein: 14g
Fat: 16g
Saturated Fat: 14g
Cholesterol: 0mg
