Coconut Curry Lentil Soup

$- 1 cup red lentils, thoroughly rinsed - 1 can (14 oz) creamy coconut milk - 4 cups vegetable broth (low-sodium recommended) You need red lentils for a hearty base. They cook fast and soften well. Creamy coconut milk adds richness and a smooth texture. It also balances the spices. Vegetable broth brings in flavor without being heavy. I recommend low-sodium broth for better control over salt. - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated Onion, garlic, and ginger create a fragrant base. The onion softens and becomes sweet when sautéed. Garlic adds a sharp, savory taste. Fresh ginger brings warmth and a hint of spice. These aromatics are key to a flavorful soup. - 1 cup carrots, peeled and diced - 1 cup bell pepper, diced (choose between red or yellow for sweetness) - 1 cup fresh spinach leaves, rinsed Carrots add sweetness and texture. They also provide a nice color contrast. Bell pepper adds a fresh crunch and more sweetness, especially if you use red. Fresh spinach brings a pop of green and vital nutrients. It wilts quickly and makes the soup feel bright. {{ingredient_image_2}} Start by heating the olive oil in a large pot on medium heat. Add the chopped onion and sauté it for about 3-4 minutes. You want the onion to turn translucent and smell sweet. Next, mix in the minced garlic and grated ginger. Cook for another 1-2 minutes until you can smell their warmth. These aromatics form the base of our soup. Now it's time to add flavor. Mix in the red curry paste, turmeric, and cumin with the onion mixture. Stir this blend for one minute. This step unlocks the spices' full potential. Next, add the rinsed red lentils, diced carrots, and bell peppers. Make sure everything gets coated with the spices well for even flavor. Pour in the vegetable broth and creamy coconut milk. Stir the mix together and bring it to a gentle boil over medium-high heat. Once the soup boils, reduce the heat to low. Let it simmer uncovered for about 25-30 minutes. Stir occasionally until the lentils are tender and cooked well. This simmering is key as it allows all the flavors to meld together. When the lentils are soft, fold in the fresh spinach leaves. Let them cook for an extra 2-3 minutes. You want the spinach to wilt and brighten the soup. Taste it now and add salt and freshly ground black pepper to your liking. This is your chance to adjust the flavor before serving. Enjoy the vibrant colors and rich aroma as you prepare to ladle the soup into bowls! To boost flavor in your soup, focus on cooking the aromatics. Start by sautéing the onion for 3-4 minutes. You want it to be soft and clear. Then, add garlic and ginger for 1-2 more minutes. This step lets the spices bloom and fill your kitchen with great smells. Cook them just right for deeper taste. If you like heat, you can change the curry paste amount. Start with one tablespoon and taste. If you want more spice, add a little more paste. You can also add fresh chili or red pepper flakes. Just remember, it’s easier to add than to take away! For a creamier soup, add more coconut milk. One can gives a good base. If you like it richer, pour in a bit more. You can also try other milks if you want a twist. Almond or oat milk can work well. Just make sure to adjust your seasoning to match the new flavors! Pro Tips Adjust the Spice Level: If you prefer a milder soup, start with half the amount of red curry paste and gradually add more to taste. Add More Vegetables: Feel free to mix in other veggies like zucchini or sweet potatoes for added nutrition and flavor. Store Leftovers Properly: This soup stores well in the fridge for up to 5 days. Reheat on the stove, adding a splash of broth if needed to loosen it up. Garnish Creatively: Besides cilantro, you can top the soup with a dollop of yogurt or a sprinkle of red pepper flakes for extra flavor and texture. {{image_4}} You can make your soup even heartier by adding protein. Chickpeas are a great choice. They add texture and a nutty flavor. Just rinse and drain a can of chickpeas. Stir them in during the last few minutes of cooking. Tofu is another option. Firm tofu works best. Cut it into cubes and sauté it with the onions. This adds protein and makes the soup more filling. Feel free to play around with the veggies. You can use sweet potatoes instead of carrots. They add a creamy texture when cooked. Cauliflower is another fun choice. Cut it into small pieces and add it early in the cooking process. Zucchini works well too. Just slice it and add it in the last few minutes of cooking to keep it tender. The type of curry paste you use can change the soup's taste. Red curry paste gives a warm, spicy flavor. If you want something milder, try green curry paste. It has a fresh taste with a bit of kick. Yellow curry paste is another option. It’s sweet and fragrant. Experiment with these pastes to find your favorite flavor. Adjust the amount to match your spice level. To store leftover soup, let it cool first. Pour it into an airtight container. Keep it in the fridge for up to four days. When you want to eat it again, just take it out and check for any signs of spoilage before reheating. If you want to freeze this soup, cool it completely first. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. You can keep it in the freezer for up to three months. Remember to label the containers with dates. This helps you track how long it's been frozen. When you're ready to enjoy the soup again, take it out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. To reheat, pour it into a pot over medium heat. Stir often to avoid sticking. You may want to add a splash of water or broth to loosen it up. Heat until it’s hot throughout, then serve with fresh cilantro on top. Enjoy your warm, hearty meal! Yes, you can use dried lentils. Red lentils cook faster and break down more. If you choose brown or green lentils, adjust the cooking time. They need about 30-40 minutes to soften. Rinse them well before adding to your pot. You may need extra broth since they absorb more liquid. Yes, this soup is gluten-free. All the ingredients, like coconut milk and vegetable broth, do not contain gluten. Always check labels to be sure. Some brands may add gluten as a thickener. This soup is already vegan! Just make sure you use vegetable broth. If you want to add protein, try chickpeas or tofu. These will keep the dish hearty and filling. This blog post covered creating a rich, tasty soup with red lentils and coconut milk. We explored key ingredients like spices and veggies that enhance flavor. You learned step-by-step how to prepare this dish, including tips for added creaminess and variations to suit your taste. Remember, you can customize your soup with protein and veggies. Lastly, storing and reheating it properly keeps your meal fresh and delicious. Dive into making this easy, healthy recipe, and enjoy the warm goodness in every bowl!$

A hearty and flavorful soup made with red lentils, creamy coconut milk, and aromatic spices.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

1 cup red lentils, thoroughly rinsed
1 can creamy coconut milk (14 oz)
4 cups vegetable broth (low-sodium recommended)
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
1 tablespoon red curry paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 cup carrots, peeled and diced
1 cup bell pepper, diced
1 cup fresh spinach leaves, rinsed
2 tablespoons extra virgin olive oil
to taste salt
to taste freshly ground black pepper
for garnish fresh cilantro, roughly chopped

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté, stirring occasionally, for 3-4 minutes until it becomes translucent and fragrant.
Incorporate the minced garlic and freshly grated ginger into the pot, continuing to cook for an additional 1-2 minutes until the mixture is aromatic.
Mix in the red curry paste, turmeric, and ground cumin. Allow the spices to cook for another minute, stirring continuously to ensure they blend well with the onion mixture and release their flavors.
Add the thoroughly rinsed red lentils, diced carrots, and diced bell peppers to the pot. Stir everything together to ensure that the vegetables and lentils are fully coated with the fragrant spice mix.
Pour in the vegetable broth and creamy coconut milk, stirring to combine. Bring the mixture to a gentle boil over medium-high heat.
Once it reaches a boil, reduce the heat to low and let the soup simmer uncovered for about 25-30 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking to the bottom of the pot.
When the lentils are soft, fold in the fresh spinach leaves and allow to cook for an additional 2-3 minutes until they are just wilted and vibrant in color.
Taste the soup and season with salt and freshly ground black pepper as desired. Adjust seasoning to your preference.
To serve, ladle the soup into bowls and generously garnish with a sprinkle of fresh chopped cilantro on top for an added burst of flavor.

Notes

Serve with a slice of lime or lemon on the side for brightness, and consider pairing with warm naan or crusty bread for a complete meal.

Keyword coconut, curry, lentils, soup, vegan