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Curried Lentil Soup With Tomato & Coconut
This Curried Lentil Soup from bon appetít is as delicious as it looks. Subtle heat from the curry powder, hearty lentils, bright tomato, and creamy coconut milk come together for a perfectly balanced bite.
Top this curried lentil soup with fresh cilantro for a bright herbal note to compliment the rich, earthiness of the soup.
Photo credit: Alex Lau
Curried Lentil Soup Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 2 1/2-inch piece of ginger, peeled, finely grated
- 1 tbsp medium curry powder
- 1/4 tsp crushed red pepper flakes
- 3/4 cup red lentils
- 1 14.5 ounce can crushed tomatoes
- 1/2 cup cilantro, chopped, plus additional 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
Step by Step 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 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.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Recipe by Yotam Ottolenghi for bon appétit
Love this curried lentil soup? Me too. Try my Absolute Best Lentil Soup next!
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