Coco-Loco Curry Lentil Soup
I eat lentils pretty often, and frankly, I think they are underrated.
The great thing about lentils is that they are not only healthy, but they also take on whatever flavor you are trying to drive toward. And if you like curry as I do, then lentils, coconut milk, spices, and a little naan bread on the side make for a seriously good combination.
Yes, the naan is probably the unhealthy part. We are allowed one.
This soup is quick, full of flavor, has a nice little kick, and freezes really well. I normally double the recipe so I can enjoy it now and still have a few portions waiting for me later. It will also have a deeper flavor when reheated.
Yum.
Serves: 4
Prep Time: 15 minutes
Cook Time: About 30 minutes
Total Time: About 45 minutes
Difficulty: Easy
Main Ingredient: Red Lentils
Chef’s Tip: Double it. You are already standing at the stove, so you may as well make enough to freeze. Future you will be very happy.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 white onion, finely chopped
- 3 cloves fresh garlic, minced
- 3 inches fresh ginger root, peeled and grated
- 1 heaped tablespoon curry powder
- ¼ teaspoon crushed red pepper flakes
- 1 cup red lentils
- 1 can crushed tomatoes, 15 oz
- 3 cups water
- 1½ cans unsweetened coconut milk, about 20 oz total
- ⅔ cup fresh cilantro, chopped
- Salt, to taste
- Black pepper, to taste
For Serving
- Sliced jalapeños
- Lime wedges
- Remaining coconut milk
- Remaining fresh cilantro
- Warm naan bread
Recommended Kit2Cook Tools
- Medium to large saucepan
- Chef’s knife
- Cutting board
- Wooden spoon
- Fine grater or microplane for the ginger
- Measuring cups
- Measuring spoons
- Ladle
- Can opener
- Soup bowls
Method
1. Start with the Onion
Heat the olive oil in a saucepan over medium heat.
Do not get carried away with the heat.
Add the finely chopped onion and cook gently, stirring regularly, until softened.
You are looking for soft and slightly translucent, not burnt and apologetic.
2. Build the Flavor
Add:
- Curry powder
- Fresh ginger
- Garlic
- Red pepper flakes
Stir everything together and cook for about 2 minutes.
This is where the kitchen starts smelling like you know exactly what you are doing.
3. Add the Lentils
Add the red lentils.
Stir them through the spices and cook for another 1 minute.
This helps the lentils pick up all that flavor before the liquid goes in.
4. Add the Tomatoes and Cilantro
Add:
- Crushed tomatoes
- Most of the chopped cilantro
- A little salt
- A little black pepper
Keep some of the cilantro back for serving.
And go easy on the salt and pepper at this stage.
You can always add more later.
5. Add the Water and Coconut Milk
Pour in the 3 cups of water.
Then add about 1¼ cans of coconut milk.
Keep the rest of the coconut milk for finishing the bowls at the end.
Stir everything together well.
6. Bring It to a Boil
Bring the soup up to a boil.
Once it starts boiling, turn the heat down and let it simmer gently for about 25 minutes.
Stir every few minutes.
The lentils will soften, the soup will thicken, and all those flavors will start coming together.
This is when the soup stops being a collection of ingredients and starts becoming dinner.
7. Taste It
After about 25 minutes, taste the soup.
If it tastes great, you are done.
If it needs something, now is the time to adjust.
Add:
- A little more salt
- A little more black pepper
- Another pinch of red pepper flakes if you want more heat
Remember, add a little at a time.
You can always make it hotter.
You cannot negotiate with a bowl of soup once you have gone too far.
Serving
Divide the soup between 4 bowls.
Drizzle the remaining coconut milk across the top of each bowl.
Then finish with:
- Fresh cilantro
- Sliced jalapeños
- A lime wedge on the side
Give the lime a squeeze just before eating.
That little hit of acidity wakes everything up.
Chef’s Serving Note
I like mine with warm naan bread.
It is perfect for dipping, scooping, and rescuing yourself if you were a little too enthusiastic with the red pepper flakes.
Healthy soup.
Slightly less healthy bread.
Balance.
Freezing & Storage
If you double the recipe, let the soup cool completely before freezing.
Portion it into airtight containers so you can take out exactly what you need.
It freezes really well.
If you keep it in the refrigerator, use it within a few days.
Do not make a good soup and then let it sit there until it becomes a science project.
Chef’s Note
This is why I like lentils.
They are simple, inexpensive, healthy, and they take on flavor brilliantly.
In this recipe, they soak up the curry, ginger, garlic, tomato, coconut milk, and heat until everything comes together into one big bowl of comfort.
And then you add naan.
Coco-Loco complete.
