Curried Lentil, Tomato, and Coconut Soup
A hearty soup of red lentils, crushed tomatoes, aromatics, curry powder, and coconut milk. Fresh cilantro and lime wedges add a bright finish to the warmly spiced, creamy broth.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 25 g
- 110 g
- 6 g
- 15 g
- 6 g
- 1 g
- 145 g
- 8 g
- 600 g
Weights are estimates. Together, the ingredients weigh about 1.7 kg before cooking, which is about 425 g per serving.
Steps
Heat the oil in a medium saucepan over medium heat.
Add the chopped onion. Cook, stirring often, until softened and golden brown, 8–10 minutes.
Add the chopped garlic, grated ginger, curry powder, and crushed red pepper flakes. Cook, stirring, until fragrant, about 2 minutes.
Add the red lentils. Cook, stirring, for 1 minute.
Add the crushed tomatoes, 1/2 cup of the chopped cilantro, a generous pinch of salt, and 2 1/2 cups water. Season with pepper.
Set aside 1/4 cup of the coconut milk for serving, then add the remaining coconut milk to the saucepan.
Bring the mixture to a boil. Reduce the heat and simmer gently, stirring occasionally, until the lentils are soft but not mushy, 20–25 minutes.
Taste the soup and season with more salt and pepper if needed.
Divide the soup among bowls. Drizzle with the reserved coconut milk and top with more cilantro. Serve with lime wedges.
Notes
Do ahead: The soup, without toppings, can be made 3 days ahead. Let it cool, then cover and chill.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 415
- Protein
- 13 g
- Carbs
- 34 g
- Fat
- 28 g
- Fiber
- 8 g
Where the calories come from
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