Description
This Coconut Curry Red Lentil Soup is a vibrant and hearty dish featuring tender red lentils simmered in a fragrant coconut curry broth. Enhanced with fresh ginger, garlic, curry powder, and a splash of orange zest and juice, this nourishing soup is balanced by the addition of kale and shredded coconut. Perfect as a comforting meal, it’s easy to prepare in one pot and can be garnished with yogurt and cilantro for added freshness.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 5 garlic cloves, sliced
- 1 2-inch piece ginger, sliced
- 4 large carrots, sliced
- 2 tablespoons curry powder
- 1 13.5–ounce can full fat coconut milk
- 4 cups water
- Zest and juice of 1 orange
- 1 cup split red lentils
- 1/3 cup unsweetened shredded coconut
- 5 large kale leaves (lacinato or curly), stems removed and thinly sliced
- 2 teaspoons kosher salt
- 15-ounce can chopped tomatoes
Optional Garnishes
- Plain yogurt
- Cilantro leaves
- Shredded coconut
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion, sliced garlic, sliced ginger, and sliced carrots. Cook while stirring occasionally until the vegetables have softened and become fragrant, about 5-7 minutes.
- Add Curry Powder: Sprinkle 2 tablespoons of curry powder over the softened vegetables and stir well to coat them evenly, allowing the spices to bloom and deepen in flavor for about 1 minute.
- Add Remaining Ingredients: Pour in 1 can (13.5 ounces) of full-fat coconut milk, 4 cups of water, the zest and juice of 1 orange, 1 cup split red lentils, 1/3 cup unsweetened shredded coconut, 5 large thinly sliced kale leaves (stems removed), 2 teaspoons kosher salt, and 1 can (15 ounces) of chopped tomatoes. Stir everything together to combine.
- Simmer the Soup: Bring the mixture to a simmer over medium heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for about 30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened slightly.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with plain yogurt, fresh cilantro leaves, and a sprinkle of shredded coconut if desired. Serve immediately and enjoy this warming, flavorful meal.
Notes
- You can adjust the thickness of the soup by adding more or less water according to your preference.
- For a spicier version, add a pinch of cayenne pepper or chopped chili along with the curry powder.
- Use fresh or frozen kale depending on availability; make sure to remove tough stems before slicing thinly.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Vegetarian and vegan-friendly if garnished without yogurt or by using a plant-based yogurt alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
