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Epicurious

Curried Lentil, Tomato, and Coconut Soup

4.9

(210)

Image may contain Food Meal Dish Plant and Bowl
Photo by Alex Lau

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Recipe information

  • Yield

    4 servings

Ingredients

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Preparation

  1. Step 1

    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.

    Step 2

    To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

  2. Do Ahead

    Step 3

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

TagsSoupSoup/StewLentilBean and LegumeVegetableTomatoCoconutFruitStarterMainLunchDinnerDairy FreeGluten FreeNut FreeVegetarianVeganWeeknight MealsOne-Pot MealsMake AheadBon Appétit
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Reviews (210)

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  • This was delicious just as written! Will definitely make it again.

    • Anonymous

    • Mountain View, CA

    • 2/5/2024

  • A cozy, satisfying soup on a blustery winter day. I had all of the ingredients in my pantry, and I added cubes of butternut squash and some diced red bell pepper that I had prepped in the fridge. Delicious!

    • Anonymous

    • Seattle, Washington

    • 1/11/2024

  • Yummmmm. This is excellent. Would be nice topped with toasted unsweetened coconut flakes too! I added the juice of one lime to the soup at the end and loved the added acidity. Saving this one!

    • Becca

    • Boulder, CO

    • 1/10/2024

  • Easy & flavorful soup. Great for a healthy, fast meal. Don't forget the squeeze of lime at the end, it really brings out the taste! Last time I made it used diced tomatoes rather than crushed and ended up liking a little better. The tomato pieces gave it some more texture.

    • Anonymous

    • Portland, Maine

    • 12/5/2023

  • I nice new twist on lentil soup. Easy to make and tasty.

    • Melisende

    • Vancouver, BC

    • 11/29/2023

  • This soup has such perfect flavour. It is a staple in my home! Every single person I have served it to asks for the recipe!

    • Anonymous

    • Kelowna BC Canada

    • 5/4/2023

  • My first time making a lentil, curry type soup. I love it, so flavorful and perfect on a cold, winter night. I want to make it again but explore more with the ingredients next time.

    • Jim Lamb

    • Colorado Springs

    • 1/22/2023

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