Coconut Curry Red Lentil Soup is one of my favorite meals, ever!! Delicious red curry with coconut milk in a creamy soup that is also healthy. Make this recipe in the stovetop or Instant Pot. One you can also make ahead and freeze!
I need you all to know that I’ve eaten these lentils….. like 5 times this week. It’s so yummy, that after I finish a bowl, I think about when I can eat another! With the husband out of town this past week, we ate our share of beans.
Still thinking about our favorite Indian Restaurant in Germany, my kids have been requesting lentil soup all month. I wanted to wait for this first signs of fall, and with the bean hating husband out of town, we had the perfect opportunity! This made such a huge batch, that the kids were able to pack it in their lunchbox, and I was able to eat it for every lunch and a few dinners this week.
How to make Coconut Curry Red Lentil Soup:
I don’t discriminate against what type of lentil, but for this particular recipe I used red lentils. They are the ones that cook the fastest! The soup comes together with a few simple ingredients and from start to finish takes less than 20 minutes!
Here is what you need:
- Coconut oil or cooking oil
- Fresh ginger
- fresh garlic
- red lentils
- garam masala
- curry powder
- vegetable broth or chicken broth
- red curry paste
- coconut milk
- limes for garnish
You will start by heating a large stockpot or soup pot to medium high heat. Saute the ginger and garlic in oil, then add the spices. Let the spices toast for 1-2 minutes, stir in the lentils, broth, and curry paste. Bring to a boil.
Reduce heat to a simmer, and cook for another 15 minutes, or until the lentils have soaked up most of the liquid and are soft. Stir in the coconut milk. Serve hot and garnish with cilantro and limes!
Instant Pot Variation:
To make in the Instant Pot, we will start by selecting the saute function. Once the IP is hot, coat with oil, then saute the ginger and garlic. After 1-2 minutes, add the spices and saute for another minute. Select cancel. Now add the lentils, broth, and curry paste. Secure the lid and cook on high pressure for 6 minutes. Use a quick release, remove the lid, and pour in the coconut milk.
Serve by garnishing with lime juice and cilantro.
Serving and storing:
I served with Naan, another favorite Indian food from my kids. Trader Joe’s has a delicious frozen version that only takes a few minutes to bake! Enjoy your creamy lentil soup with Naan, over rice, or just plain.
You can store the lentils in the fridge for up to 1 week, or freeze for up to 3 months.
Coconut Curry Red Lentil Soup
- 1 tbsp coconut oil
- 1 tbsp grated minced ginger
- 2 cloves garlic minced
- 1 tbsp garam masala
- 2 tsp curry powder
- 1 tsp kosher salt + more to taste
- 2 1/4 cups red lentils rinsed
- 6 cups vegetable broth
- 3 tbsp red curry paste
- 2 tsp turmeric
- 1 14 oz can coconut milk
- Cilantro to garnish
- 1 lime for serving (optional)
Begin by heating up a large pot to medium high heat. Add coconut oil and melt, sauté ginger & garlic for 2-3 minutes. Now add in the garam masala, curry powder and turmeric. Saute for another minute.
Add lentils and broth, bring to a boil. Reduce heat to medium. Add red curry paste and salt.
- Let simmer for 10-15 minutes, until lentils have soaked up most of the liquid and are soft.
- Add coconut milk and stir until nice and creamy.
Serve hot and garnish with cilantro and lime wedges (optional)