Best Curried Coconut Lentil Soup Recipes

CURRIED LENTIL, TOMATO, AND COCONUT SOUP

Steps:

• 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.
• Do Ahead
• Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

CURRIED SQUASH, LENTIL & COCONUT SOUP

Steps:

• Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
• Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

CURRIED RED LENTIL SOUP WITH TOASTED COCONUT

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don't burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
• Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
• While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
• Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

CURRIED LENTIL, TOMATO, AND COCONUT SOUP

Steps:

• Heat oil in a medium saucepan over medium.
• Cook onion, stirring often, until softened and golden brown, 8-10 minutes.
• Add garlic, ginger and curry powder 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.
• Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

CURRIED COCONUT LENTIL SOUP IN A JAR FOR GIFTS

Steps:

• 1. FOR THE JAR: Combine curry, ginger, salt and pepper in a small bowl. Pour into a 1 pint jar with a wide mouth and tight fitting lid.
• 2. In the same bowl, combine, onion and parsley and mix with 1/2 lentils pour into jar. Mix 1/2 cup lentils and coconut and pour into jar. Top off with remaining 1/2 cup lentils. Pack down after each layer. Seal jar. Cover jar lid as desired and attach a gift tag with instructions with raffia or ribbon.
• 3. GIFT TAG INSTRUCTIONS: 1 tablespoon vegetable oil 1 jar Curried Coconut Lentil soup mix 48 ounces chicken broth, regular or low- sodium 2 cups water Heat oil in large saucepan over medium hear. Add container of jar, cook and stir for 1 minute or until spices are fragrant. Add broth and water; bring to a boil over high heat. Reduce heat; simmer uncovered, 20 minutes or until lentils are tender. Garnish with coconut if desired. Makes 4 servings.

CURRIED COCONUT LENTIL SOUP

Steps:

• FOR THE GIFT JAR: (Ziploc bag for home ) Combine curry, ginger, salt and pepper in a small bowl. Pour on an angle into a 1 pint mason jar with a wide mouth and tight fitting lid. Pack down after each layer. In the same bowl, combine, onion and parsley and mix with 1/2 c lentils pour into jar. Mix 1/2 cup lentils and coconut and pour into jar. Top off with remaining 1/2 cup lentils and seal jar. Cover jar lid as desired and attach a gift tag with instructions with raffia or ribbon. GIFT TAG INSTRUCTIONS: Mix Curried Coconut Lentil soup mix with 8 c fluid (water and /or chicken broth). Bring to a boil then simmer uncovered for 20 minutes or until lentils are tender. Add coconut milk if you wish a creamier soup.