Red Lentil Coconut Curry Soup at it’s best!
I have to admit, this is one of my very favorite soups. It’s comfort food with a kick! This is a recipe that I’m excited for you to try – it’s definitely one of my go-to soups.
Besides being so tasty, it also comes together very fast. I like recipes that don’t take a long time to make and are still delicious, don’t you?
Red lentils are some of the quickest cooking legumes, if not the quickest, because they are small, thin and already split. They also tend to make recipes really creamy .
Rich and flavorful is a great way to describe this soup. Not rich in the sense of decadent, but more in the umami sense – deeply satisfying.
One thing about this recipe, if you don’t like your food spicy, start with less red curry paste and then work up to the level of spiciness that suits you. Personally, my husband and I like it with that little bite of hot, but not everyone does.
- 1 Tbsp olive oil
- 1 large onion, diced
- 2 - 3 large cloves garlic, diced
- 1 Tbsp fresh ginger, diced
- 1 large carrot, diced
- 1/2 tsp salt, more to taste later
- 2 1/2 tsp curry powder
- 1 1/2 tsp turmeric
- 3 - 4 tsp red curry paste
- 1 15 oz can diced tomatoes in juice
- 1 can full-fat coconut milk (reserve a small amount to drizzle on top when serving - optional)
- 4 cups vegetable broth
- 3/4 - 1 cup red lentils, rinsed and drained
- 2 bay leaves
- salt to taste
- a few grinds of black pepper
- 2 - 4 Tbsp fresh lime juice
- cilantro or parsley minced for garnish
- 2 large celery stalks, diced
In a heavy bottom 3 quart soup pot, add the olive oil
Saute the onion, celery, and carrots in the oil with a few pinches of salt for about 2 - 3 minutes, stirring constantly
Add the garlic and ginger and saute for another 2 minutes or so
Stir in the curry powder, turmeric and red curry paste and mix together - use less red curry paste if you want it less spicy
Add the can of diced tomatoes and the coconut milk
Add the vegetable broth, the red lentils, bay leaves and stir - adjust for salt and add a few grind of black pepper
Bring this mixture to a boil and then reduce the heat to a high simmer
Cook uncovered for about 20 - 25 minutes until the lentils are tender, stirring occasionally
When the lentils are cooked, turn off the heat and stir in the fresh lime juice
When serving, drizzle a small amount of coconut milk on each portion (optional) and garnish with fresh chopped cilantro or parsley
I hope this is a recipe you’ll come back to time and time again like I do. Enjoy!
Have a good one