Curried Coconut Lentil Soup

This weekend I set out to recreate a delicious Curried Coconut Lentil Soup that I had while I was in Africa a couple weeks ago. While creating the recipe, I wanted to make sure that the soup had a distinct coconut flavor, lots of nutritious vegetables and grains, and a healthy dose of warm curry spices. This soup ticks all the boxes and makes for a delightful lunch or light dinner. It is full of flavor and thickens beautifully thanks to the red split lentils and creamy coconut. I added diced tomatoes and tomato paste for an extra flavor boost and bit of sweetness.

As you can imagine, the spices are extremely important for this soup, so make sure you use fresh and good-quality spices. For my spice mix, I used Daylesford Organic Curry Powder, which was a mix of Cumin, Coriander, Onion, Fenugreek, Turmeric, Garlic, Ginger, Yellow Mustard, Black Pepper, Chilli, Cinnamon, Cardamon, Cloves. It worked great, but you can certainly create your own curry spice mix as well if you have all of the ingredients!

Read on for the full recipe and step by step instructions for this warm and hearty soup…

Curried Coconut Lentil Soup

Ingredients
2 tablespoons coconut oil
1 large onion, finely chopped
2 carrots, chopped
3 cloves garlic, minced
1 1/2 tbsp fresh ginger, grated
1 1/2 tablespoons tomato paste
2 tablespoons good-quality curry powder
1 teaspoon sea salt
1/2 – 1 fresh chili, finely chopped (optional, to taste)
3 cups vegetable broth
1 400ml can full-fat coconut milk (I used Biona Organic)
1 400g can diced tomatoes
1 1/2 cups red lentils, dry
2-3 handfuls of swiss chard, washed and chopped (can use spinach or kale, if you wish!)
Chopped cilantro (coriander)

Directions

First chop up your onions, carrots, garlic, ginger and chili (if using).

Heat the coconut oil in large stockpot over medium heat.

Add the onions and cook for about 5 minutes or until softened, but not browned.

Add the carrots and cook for an additional 4-5 minutes.

Stir in the garlic, ginger and chili and cook for an additional 1-2 minutes.

Add the curry powder, salt and tomato paste and cook for about 1 minute, or until fragrant.

Add coconut milk, vegetable stock, tomatoes and lentils and bring to a boil. Reduce to a simmer and simmer, covered, for 20-30 minutes or until lentils are very tender. If the soup is getting too dry, add a little more vegetable stock or water until it reaches a good consistency.

It will look like this after simmering…

Add the swiss chard and cook for an additional 5 minutes until wilted.

Serve immediately with chopped fresh cilantro (coriander) to garnish.

Curried Coconut Lentil Soup

 

Author:

Janelle

Recipe type: Main

Print

 

A recipe for a hearty, warming, (and healthy!) curried coconut lentil soup.

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1½ tbsp fresh ginger, grated
• 1½ tablespoons tomato paste
• 2 tablespoons good-quality curry powder
• 1 teaspoon sea salt
• ½ – 1 fresh chili, finely chopped (optional, to taste)
• 3 cups vegetable broth
• 1 400ml can full-fat coconut milk
• 1 400g can diced tomatoes
• 1½ cups red lentils, dry
• 2-3 handfuls of swiss chard, washed and chopped (can use spinach or kale, if you wish!)
• Chopped cilantro (coriander)

Instructions

1. Chop up your onions, carrots, garlic, ginger and chili (if using).
2. Heat the coconut oil in large stockpot over medium heat.
3. Add the onions and cook for about 5 minutes or until softened, but not browned.
4. Add the carrots and cook for an additional 4-5 minutes.
5. Stir in the garlic, ginger and chili and cook for an additional 1-2 minutes.
6. Add the curry powder, salt and tomato paste and cook for about 1 minute, or until fragrant.
7. Add coconut milk, vegetable stock, tomatoes and lentils and bring to a boil. Reduce to a simmer and simmer, covered, for 20-30 minutes or until lentils are very tender. If the soup is getting too dry, add a little more vegetable stock or water until it reaches a good consistency.
8. Add the swiss chard and cook for an additional 5 minutes until wilted.
9. Serve immediately with chopped fresh cilantro (coriander) to garnish.

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