Creamy Coconut Curry Lentil Soup
Creamy Coconut Curry Lentil Soup is a rich and flavorful dish, combining tender lentils, bold curry spices, and creamy coconut milk. It’s hearty, satisfying, and naturally dairy-free and gluten-free.
Equipment
- Large pot For cooking the soup
- Blender or Immersion Blender For optional blending
- Wooden Spoon For stirring
Ingredients
- 1 cup lentils rinsed
- 1 can coconut milk full-fat for creaminess
- 1 small onion chopped
- 2 cloves garlic minced
- 2 teaspoons curry powder adjust to taste
- 3 cups vegetable broth or chicken broth
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and garlic, cooking until soft and fragrant.
- Stir in curry powder and cook for 30 seconds to release the flavors.
- Add rinsed lentils and vegetable broth. Bring to a simmer and cook for 20-25 minutes until lentils are tender.
- Stir in coconut milk and let simmer for another 5 minutes.
- Taste and adjust seasoning with salt and black pepper if needed. Serve warm.
Notes
- For a spicier version, add a pinch of cayenne or red pepper flakes.
- If you prefer a thicker soup, blend part of the soup and stir it back in.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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