Spicy Lentil Coconut Curry Soup
Warm up with a bowl of Spicy Lentil Coconut Curry Soup, an irresistibly creamy dish brimming with bold flavors and wholesome ingredients. This one-pot recipe combines the earthiness of red lentils with the richness of coconut milk, layered with the exotic spices of red curry paste, turmeric, and cumin. A hint of lime juice brightens the flavors, while crushed red pepper flakes deliver just the right amount of heat. Perfectly balanced and easy to prepare, this 40-minute soup is vegan-friendly, gluten-free, and packed with protein, making it an excellent choice for a comforting weeknight dinner or meal prep. Garnish with fresh cilantro and a dollop of yogurt for an optional creamy finish, and serve with crusty bread or steamed rice for an unforgettable dining experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, minced ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon crushed red pepper flakes
- 1 cup red lentils
- 6 cups vegetable broth
- 1 13.5-ounce can coconut milk
- 1 15-ounce can diced tomatoes
- 2 tablespoons lime juice
- 1 teaspoon (or to taste) salt
- 0.25 cup, chopped fresh cilantro
- optional, for garnish plain yogurt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5–6 minutes until softened and slightly golden.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the red curry paste, ground cumin, ground turmeric, and crushed red pepper flakes. Stir well and cook for 1–2 minutes to toast the spices.
Rinse the red lentils thoroughly under cold water until the water runs clear.
Add the rinsed lentils, vegetable broth, coconut milk, and diced tomatoes to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25–30 minutes, stirring occasionally, until the lentils are tender.
Stir in the lime juice and season with salt to taste.
Ladle the soup into bowls and top with fresh cilantro and a dollop of plain yogurt, if desired.
Serve hot with crusty bread or cooked rice on the side for a complete meal.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 6955 mg | 302% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 76.2 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 676 mg | 52% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5137 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
