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–+ servings

Curry Lentil Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves 4 to 6
This curry lentil soup is warming and delicious! It's made with fire-roasted tomatoes, creamy coconut milk, ginger, and spices.

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon mild curry powder
  • ¼ teaspoon crushed red pepper flakes, plus more to taste
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 1 cup dry French green lentils, rinsed
  • 2½ cups water
  • 1 (14-ounce) can full-fat coconut milk
  • ½ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • ½ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
  • With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
  • Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
  • Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.

Notes

Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it until you reach your desired soup consistency. This soup also freezes well.