Go Back
–+ servings
Coconut Curry Lentil Soup – vegetarian recipe
Stav Kogan

Coconut Curry Lentil Soup

A comforting bowl where tender lentils, soft vegetables, and delicate shreds of coconut swirl together in a complex, fragrant curry base. This adaptable recipe invites creativity with different lentils and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 ml / 1.5 fl oz) peanut or other neutral oil, like grapeseed or corn
  • 1 medium onion, roughly chopped
  • 1 tablespoon (15 ml / 0.5 fl oz) minced garlic
  • 1 tablespoon (15 ml / 0.5 fl oz) minced peeled fresh ginger
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon (5 ml / 0.2 fl oz) ground turmeric
  • 3 tablespoons (45 ml / 1.5 fl oz) curry powder
  • 1 cup (240 g / 8.5 oz) chopped tomato, canned is fine
  • 1/4 cup (25 g / 0.88 oz) sliced or shredded coconut
  • 1 cup (100 g / 3.5 oz) sliced okra
  • 1 small zucchini, roughly chopped
  • 1/2 cup (100 g / 3.5 oz) dried brown lentils or split pigeon peas (toor dal), washed
  • 1 quart / 4 cups (960 ml) vegetable stock or water
  • 2 cups (480 ml) canned or homemade coconut milk
  • 12 fresh curry leaves or fresh basil leaves, for garnish
  • Lentil Choice: For a quicker cooking time, substitute brown lentils with red lentils. For a more traditional flavor, use split pigeon peas (toor dal), found in most Asian or Indian markets.
  • Vegetable Versatility: This soup is incredibly forgiving! Use any vegetables you have on hand. Cooked winter squash, sweet potato, cauliflower, spinach, or green beans are all fantastic additions.
  • Build the Flavor Base: Don't rush cooking the onion, garlic, and ginger mixture. Allowing it to cook down for the full 20 minutes until golden and melted creates a deep, rich foundation for the entire soup.
  • Toast Your Spices: Make sure to cook the turmeric and curry powder until they are fragrant and slightly darkened. This 'blooming' process unlocks their full aromatic potential and deepens the flavor.

Method
 

  1. Heat the oil in a deep skillet or medium saucepan over medium-high heat.
  2. Add the onion and cook, stirring occasionally, until soft and translucent, about 3-5 minutes.
  3. Stir in the garlic and ginger and cook for another minute until fragrant.
  4. Season with salt and pepper.
  5. Reduce the heat to medium-low.
  6. Continue to cook, stirring occasionally, until the onion mixture is golden and very soft, about 20 minutes. This step builds a deep flavor base.
  7. Increase the heat to medium-high and stir in the turmeric and curry powder.
  8. Cook, stirring constantly, until the spices are fragrant and slightly darkened, about 5 minutes.
  9. Add the chopped tomato, coconut, okra, zucchini, and washed lentils to the pot.
  10. Pour in the vegetable stock and coconut milk.
  11. Stir everything together and bring the soup to a boil.
  12. Once boiling, reduce the heat to a medium-low simmer.
  13. Let the soup bubble gently, stirring occasionally, until the lentils and vegetables are tender and breaking apart, about 30-40 minutes. If the soup becomes too thick, add a splash of water to maintain a brothy consistency.
  14. Just before serving, stir in the fresh curry or basil leaves.
  15. Taste the soup and adjust seasoning with more salt and pepper if needed.
  16. Serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 15gFat: 28g

Tried this recipe?

Let us know how it was!