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- 1 cup dried red lentils, rinsed - 1 can (14 oz) coconut milk - 1 medium onion, chopped - 2 cloves garlic, minced - 1-inch piece of ginger, grated - 2 carrots, diced - 2 celery stalks, diced - 1 cup vegetable broth - 2 cups water - 2 tablespoons olive oil The main ingredients in this creamy coconut lentil soup create a rich and comforting flavor. The dried red lentils pack protein and fiber. Coconut milk adds a creamy texture and sweetness. Fresh onion, garlic, ginger, carrots, and celery bring depth and warmth to the dish. - 1 tablespoon curry powder - 1 teaspoon turmeric - Salt and pepper to taste Spices are key to this soup's flavor. Curry powder adds warmth and spice, while turmeric gives a lovely golden color. Salt and pepper help bring out all the flavors, making each bite delicious. - Fresh cilantro Fresh cilantro adds a burst of freshness and color. It’s a great way to finish the soup and elevate the taste. You can skip it if you prefer, but I highly recommend it for a pop of flavor! {{ingredient_image_1}} Start by heating two tablespoons of olive oil in a large pot over medium heat. Add one chopped onion, two minced garlic cloves, and a one-inch piece of grated ginger. Sauté this mix for about three to five minutes. You want the onion to look clear and smell nice. Next, add two diced carrots and two diced celery stalks to the pot. Stir them in and cook for another five minutes. The vegetables should soften and mix well with the flavors of the onion, garlic, and ginger. Now it's time for the spices. Stir in one tablespoon of curry powder and one teaspoon of turmeric. Let the spices toast for about one minute. This helps bring out their flavors. After that, add one cup of rinsed red lentils, one cup of vegetable broth, and two cups of water. Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 20 to 25 minutes. The lentils should be soft and fully cooked. When the lentils are ready, stir in one can (14 oz) of coconut milk. Season the soup with salt and pepper to taste. Let the soup warm through for another five minutes. If you like a creamier soup, use an immersion blender to blend part of the soup until smooth. You can also blend a portion in a regular blender and return it to the pot. This step is optional but adds a nice texture. Serve the soup hot and garnish it with fresh cilantro. Enjoy your creamy coconut lentil soup! To make your soup creamy, an immersion blender works wonders. Blend a portion of the soup until smooth. If you don't have one, transfer some soup to a blender, then return it to the pot. This gives you that nice creamy texture without losing all the lentils. For those who love a chunky soup, leave some lentils whole. This adds a nice bite to each spoonful. A squeeze of lime juice brightens the soup's flavor. Just add it before serving for a fresh zing. If you want to change the taste, swap spices. Try smoked paprika for a deep flavor or cumin for warmth. You can also add chili powder for a kick. Each spice gives a whole new taste experience. If you need a gluten-free option, this soup is already safe. All ingredients are gluten-free. For a healthier choice, use low-sodium broth. This keeps the soup tasty without too much salt. You can control the seasoning better this way, too. Just adjust the salt and pepper to your taste. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh garlic and ginger instead of powdered versions. Adjust Spice Levels: Feel free to adjust the amount of curry powder and turmeric based on your spice preference. Make It Creamier: Blend a portion of the soup with an immersion blender for a creamier texture. Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage. {{image_2}} You can switch up the lentils in this soup. While I use red lentils for their quick cooking time, green or brown lentils work too. They add a different texture. You can also replace the carrots and celery with whatever veggies you have on hand. Try sweet potatoes, zucchini, or even bell peppers. Seasonal veggies can give your soup a fresh twist. This recipe is already vegan. You can add toppings like avocado or nuts for some crunch. If you're looking for keto options, skip the carrots. Use cauliflower instead. It keeps the soup low in carbs while still adding flavor and texture. This soup tastes great on its own, but serving it with bread or rice takes it up a notch. A slice of crusty bread is perfect for dipping. You can also serve it as a starter before a big meal or make it the main course. It’s filling and packed with flavor, making it a winner for any occasion. After you enjoy your creamy coconut lentil soup, store any leftovers in the fridge. Use airtight containers to keep the soup fresh. Glass or plastic containers work great. Make sure the soup cools down before sealing the container. This helps prevent moisture buildup inside the container, which can spoil the soup faster. You can freeze this soup for later enjoyment. First, let the soup cool completely. Then, pour it into freezer-safe containers or bags. Remove as much air as possible before sealing to avoid freezer burn. Label the containers with the date. To thaw, place the soup in the fridge overnight. For reheating, warm it on the stove over low heat or in the microwave until hot. In the fridge, this soup lasts up to five days. For the best taste, eat it within three days. When frozen, enjoy it within three months for the best quality. Always check for any off smells or changes in texture before eating leftovers. By following these tips, you can savor your creamy coconut lentil soup anytime! Yes, you can make this soup ahead of time! Here are some tips for preparing it in advance: - Cook and Cool: Make the soup, then let it cool down. Place it in an airtight container. - Store in the Fridge: Keep it in the fridge for up to three days. Just reheat before serving. - Freeze for Later: You can also freeze the soup. It lasts up to three months. Thaw it overnight in the fridge before reheating. Absolutely! If you want to add some heat, try these suggestions: - Add Chili Powder: Mix in a teaspoon of chili powder for a warm kick. - Use Fresh Chilis: Chop fresh red or green chilis and sauté them with the onions. - Hot Sauce: Drizzle in your favorite hot sauce just before serving for an extra boost. If you prefer not to use coconut milk, there are great alternatives: - Almond Milk: Use unsweetened almond milk for a light option. - Cashew Cream: Blend soaked cashews with water for a rich, creamy texture. - Soy Milk or Oat Milk: Both can add creaminess without overpowering the dish. These swaps will still give your soup a nice, creamy feel. This blog outlined how to make a tasty soup using simple, healthy ingredients. We covered the main ingredients, key steps, and clever tips to enhance flavor. I shared ways to modify the recipe for dietary needs and how to store your soup properly. With this knowledge, you can create a delicious meal that suits your taste. Experiment with ingredients and enjoy your cooking!

Creamy Coconut Lentil Soup

A rich and flavorful soup made with red lentils, coconut milk, and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup dried red lentils, rinsed
  • 1 can coconut milk
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup vegetable broth
  • 2 cups water
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and grated ginger. Sauté for about 3–5 minutes, until the onion is translucent and fragrant.
  • Add diced carrots and celery to the pot, stirring occasionally. Cook for an additional 5 minutes.
  • Stir in curry powder and turmeric, allowing the spices to toast for about 1 minute.
  • Add the rinsed lentils, vegetable broth, and water to the pot. Bring the mixture to a boil.
  • Reduce heat to low, cover, and let it simmer for about 20-25 minutes, or until the lentils are soft and cooked through.
  • Stir in the coconut milk and season with salt and pepper to taste. Let it warm through for another 5 minutes.
  • If you prefer a creamier texture, use an immersion blender to blend a portion of the soup until smooth, or transfer a portion to a blender and blend, then return to the pot.
  • Serve hot, garnished with fresh cilantro.

Notes

For a creamier texture, blend a portion of the soup.
Keyword coconut, lentils, soup, vegetarian