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- 1 cup green or brown lentils, thoroughly rinsed - 1 can (400ml) creamy coconut milk - 4 cups rich vegetable broth - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 1 tablespoon vibrant red curry paste - 1 teaspoon aromatic turmeric powder - 1 teaspoon earthy cumin powder - 1 cup carrots, peeled and diced into small cubes - 1 cup bell pepper, diced (choose your favorite color) - 1 cup fresh spinach leaves, roughly chopped - 2 tablespoons extra virgin olive oil - Salt and pepper, to taste - Fresh cilantro, for garnishing - Lime wedges, for serving - Large heavy-bottomed pot - Wooden spoon or spatula - Measuring cups and spoons - Knife and cutting board - Ladle Coconut curry lentil soup is not just yummy; it is also good for you. This soup is rich in fiber and protein from lentils. Each serving provides vitamins from the vegetables. The coconut milk adds healthy fats, making it filling. Here’s a simple breakdown: - Calories: About 300 per serving - Protein: 12 grams - Carbohydrates: 45 grams - Fiber: 15 grams - Fat: 10 grams - Iron: 3 mg - Vitamin A: 250% of daily value This soup is a great meal choice for a healthy diet. {{ingredient_image_2}} 1. Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. 2. Once the oil is hot, add 1 medium onion, finely diced. Sauté for 3-4 minutes until it turns soft and clear. 3. Next, add 3 minced garlic cloves and 1 tablespoon of fresh ginger, grated. Cook for another 1-2 minutes. The smell should be amazing! 4. Stir in 1 tablespoon of red curry paste, 1 teaspoon of turmeric powder, and 1 teaspoon of cumin powder. Let them cook for 1 minute to blend the flavors. 5. Now, pour in 4 cups of vegetable broth and 1 can of creamy coconut milk. Stir everything together until it mixes well. 6. Add 1 cup of rinsed lentils, 1 cup of diced carrots, and 1 cup of diced bell pepper. Bring it to a boil, then lower the heat to a simmer. Cover the pot and cook for 25-30 minutes. 7. Once the lentils and veggies are soft, add 1 cup of roughly chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts. 8. Finally, taste the soup and add salt and pepper as needed. Serve it hot, garnished with fresh cilantro and lime wedges on the side. - Prep Time: 10 minutes - Cook Time: 30 minutes - Total Time: 40 minutes - Use fresh spices to boost flavor. Old spices can lose their punch. - Chop veggies evenly for uniform cooking. - Don’t skip the lime wedges! They add a fresh zing. - For a creamier soup, blend a portion of it before adding spinach. When making Coconut Curry Lentil Soup, some mistakes can spoil your meal. Here are a few to watch out for: - Not rinsing lentils: Always rinse lentils before cooking. This removes dirt and debris. - Overcooking the vegetables: Cook carrots and bell peppers until tender but not mushy. - Ignoring seasoning: Taste your soup! Add salt and pepper to enhance flavors. You can boost the flavor of your soup with simple tricks. Here are some ideas: - Use fresh herbs: Add fresh cilantro, basil, or mint for a lively taste. - Add lime juice: Squeeze fresh lime juice just before serving. It brightens the soup. - Include spices: Experiment with extra spices like chili powder or coriander for depth. Presenting your soup well makes it even more enjoyable. Here are some serving tips: - Choose vibrant bowls: Bright bowls highlight the soup's colors and make it more appealing. - Garnish generously: Add extra cilantro on top for freshness and visual appeal. - Pair with bread: Serve with crusty bread or naan for a filling meal. Pro Tips Rinsing Lentils: Always rinse your lentils thoroughly before cooking to remove any debris or impurities for a cleaner taste. Enhancing Flavor: For deeper flavor, consider roasting the carrots and bell peppers before adding them to the soup. Adjusting Consistency: If you prefer a thicker soup, blend a portion of the soup and add it back to the pot before serving. Serving Suggestions: Pair the soup with crusty bread or rice for a more filling meal, and enjoy with a sprinkle of chili flakes for an added kick! {{image_4}} You can swap ingredients easily in this soup. If you don’t have green or brown lentils, use red lentils. They cook quicker and add a nice texture. Instead of coconut milk, try almond milk for a lighter taste. You can also use vegetable stock if you want a less creamy soup. If you want more heat, add more red curry paste or a pinch of chili flakes. This recipe is already vegan. It is also gluten-free if you check your curry paste. For a nut-free option, ensure you use a curry paste without nuts. You can enjoy this soup while sticking to a plant-based diet. It’s packed with nutrients, making it a great choice for everyone. You can boost the protein in this soup. Add cooked chickpeas or diced tofu for a heartier meal. You can also mix in other veggies, like zucchini or sweet potatoes. They will add more color and flavor. For a fresh crunch, sprinkle some chopped radishes on top before serving. This soup is flexible and lets you be creative! After enjoying your Coconut Curry Lentil Soup, let it cool down. Pour the soup into an airtight container. Make sure to leave some space at the top for expansion. This soup stays fresh in the fridge for up to four days. If you want to store it longer, freezing works well. Use freezer-safe containers or bags. Divide the soup into individual portions for easy meals later. It can stay frozen for up to three months. Just remember to label the container with the date and name of the soup. When you’re ready to enjoy your soup again, thaw it in the fridge overnight. For quick reheating, you can use a microwave or a pot on the stove. If the soup thickens, add a splash of vegetable broth or water to get the right consistency. Heat it until it's hot throughout, and enjoy! Yes, you can use different lentils. Green or brown lentils work best for this soup. They hold their shape and add great texture. Red lentils cook faster and may turn mushy. If you use them, reduce cooking time. Coconut Curry Lentil Soup freezes well. Once cooled, ladle it into freezer-safe containers. Leave some space at the top for expansion. It stays fresh for up to three months. To thaw, move it to the fridge overnight. You can reheat it on the stove or in the microwave. This soup pairs nicely with crusty bread or warm naan. You can also serve it with a side salad for crunch. A squeeze of lime adds a bright touch. Fresh cilantro on top enhances its flavor. Enjoy experimenting with different sides! This blog post covered all you need for Coconut Curry Lentil Soup. We explored the key ingredients, equipment, and nutritional facts. I provided step-by-step cooking instructions along with tips for great results. We also discussed common mistakes, flavor tips, and serving ideas. To adapt the soup, you can use ingredient substitutions and dietary adjustments. Finally, I shared proper storage techniques, freezing tips, and answers to common questions. Now you're ready to cook and enjoy this tasty dish!

Coconut Curry Lentil Soup

A creamy and flavorful soup made with lentils, coconut milk, and vibrant spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup green or brown lentils, thoroughly rinsed
  • 1 can creamy coconut milk (400ml)
  • 4 cups rich vegetable broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon vibrant red curry paste
  • 1 teaspoon aromatic turmeric powder
  • 1 teaspoon earthy cumin powder
  • 1 cup carrots, peeled and diced into small cubes
  • 1 cup bell pepper, diced
  • 1 cup fresh spinach leaves, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • to taste salt and pepper
  • for garnishing fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
  • Add the minced garlic and grated ginger, continuing to cook for an additional 1-2 minutes until you can smell their delightful aromas.
  • Incorporate the red curry paste, turmeric powder, and cumin powder into the pot. Stir well to evenly coat the onion mixture, allowing it to cook for another minute to deepen the flavors.
  • Carefully pour in the vegetable broth and creamy coconut milk, stirring to combine all the ingredients into a luscious mixture.
  • Add the rinsed lentils, diced carrots, and bell pepper to the pot. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer and cover. Cook for 25-30 minutes or until the lentils and vegetables are tender enough to your liking.
  • Once the soup is cooked, stir in the chopped spinach leaves, cooking for an additional 2-3 minutes until they are just wilted and vibrant.
  • Taste and season with salt and pepper as desired.
  • Ladle the soup into bowls, garnishing each serving with fresh cilantro and serving lime wedges on the side for a zesty finish.

Notes

Serve in vibrant bowls to highlight the colorful ingredients. Consider a sprinkle of extra cilantro on top for added freshness and a pop of color.
Keyword coconut, curry, lentils, soup, vegetarian