Coconut Curry Red Lentil Soup Recipe

Name: Coconut Curry Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup depuy/brown lentils; 1 cup red split lentils; 2 tablespoons butter/ghee/coconut oil/olive oil; 1 small onion, diced; 2 + 1 tablespoons curry powder; 6.5 cups water; 2 tablespoons freshly grated ginger; 1/4 c + 2t ketchup (or an 80 ml can of tomato paste, with lemon juice and sugar added to taste); 14 ounces can of coconut milk (low-fat or regular); 2 teaspoons salt; for garnish: sliced green onions, or toasted large-flake coconut, or chopped cilantro

Servings: persons

1 cup depuy/brown lentils
1 cup red split lentils
2 tablespoons butter/ghee/coconut oil/olive oil
1 small onion, diced
2 + 1 tablespoons curry powder
6.5 cups water
2 tablespoons freshly grated ginger
1/4 c + 2t ketchup (or an 80 ml can of tomato paste, with lemon juice and sugar added to taste)
14 ounces can of coconut milk (low-fat or regular)
2 teaspoons salt
for garnish: sliced green onions, or toasted large-flake coconut, or chopped cilantro

1
Give the lentils a good rinse, until the water they're rinsed in stops being murky. Set aside.
2
In the largest pot you've got, heat the butter/ghee/oil on medium-high heat, then add the onions. Allow them to cook until softened, about five minutes. Lower the heat to medium and add 2 Tbs curry powder (reserving the last tablespoon), stirring until toasted and fragrant (about 1 minute).
3
Carefully pour in the water. Add carrot, ginger, ketchup (or tomato paste plus some lemon juice and a touch of sugar), coconut milk, and salt. Add the lentils. Bring everything to a boil, then reduce heat to a simmer. Simmer uncovered for about 18 minutes, or until the lentils are soft.
4
Add the remaining tablespoon of curry powder. Taste and add any salt, pepper, or extra lemon juice to your taste.
5
Serve with whichever of the garnishes your little heart desires; or heck, with all three!

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup depuy/brown lentils, 1 cup red split lentils, 2 tablespoons butter/ghee/coconut oil/olive oil, 1 small onion, diced, and more.

Yes, Coconut Curry Red Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Curry Red Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions