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Curried Red Lentil Soup with Coconut Milk

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine Indian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 cup red lentils, rinsed thoroughly
  • 1 tablespoon coconut oil or olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 large carrot, diced
  • 1 celery stalk, chopped
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric powder
  • ½ teaspoon smoked paprika (optional)
  • 1 (14 oz) can coconut milk
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 tablespoon lime or lemon juice
  • Optional garnish: fresh cilantro, a drizzle of coconut milk, or chili flakes

Instructions
 

  • Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and slightly softened.
  • Add Vegetables and Spices: Stir in carrots and celery, then add curry powder, cumin, turmeric, and smoked paprika. Cook for 1–2 minutes to toast the spices lightly.
  • Add Lentils and Broth: Stir in red lentils and vegetable or chicken broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils and vegetables are tender.
  • Add Coconut Milk: Pour in coconut milk and stir until well combined. Simmer for an additional 5 minutes to meld flavors.
  • Season and Finish: Add salt, pepper, and lime juice. Taste and adjust seasoning as needed.
  • Serve: Ladle soup into bowls and garnish with fresh cilantro, a swirl of coconut milk, or chili flakes if desired. Serve hot.