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Curried Lentil Soup with Tomato and Coconut

This Curried Lentil Soup with Tomato and Coconut is a creamy, comfy recipe you’ll crave. Curry powder, coconut milk, and fire-roasted tomatoes add mouthwatering flavor.
Prep Time12 minutes
Cook Time45 minutes
Total Time57 minutes
Course: Soup
Cuisine: Indian
Keyword: best lentil soup recipe, cooking lentils, lentil soup (vegan)
Servings: 4
Author: Amy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves finely minced
  • 1 2½- inch piece ginger peeled, finely grated
  • 1 tablespoon medium curry powder
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup lentils
  • 1 14.5- ounce can diced fire roasted tomatoes
  • ½ cup finely chopped cilantro plus leaves with tender stems for serving
  • Kosher salt freshly ground pepper
  • 1 13.5- ounce can unsweetened coconut milk shaken well
  • Lime wedges for serving

Instructions

  • Heat oil in a medium saucepan over medium.
  • Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
  • Add lentils and cook, stirring, 1 minute.
  • Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
  • Set aside ¼ cup coconut milk for serving and add remaining coconut milk to the saucepan.
  • Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
  • Serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.