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Coconut Curry Lentil Soup

Coconut Curry Lentil Soup

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Let’s dive into making the coziest, most nourishing Coconut Curry Lentil Soup—this is one you’re going to want on repeat, especially if you’re looking for a delicious way to fuel your body. Why do you need this in your life? Well, not only is it bursting with rich, warming flavors from creamy coconut and aromatic curry spices, but it’s also packed with health benefits that are perfect for women over 50.
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Course Main Course, Soup

Equipment

  • dutch oven or large pot
  • microplane or grater
  • wooden spoon
  • sharp chef's knife

Ingredients
  

  • 2 tbsp coconut oil
  • 1 shallot finely diced
  • 2 cloves garlic minced
  • 2 tbsp fresh ginger minced or finely grated
  • 1 tbsp medium curry powder
  • ¼ tsp crushed red pepper flakes
  • 1 cup red lentils soaked overnight
  • ½ cup quinoa
  • 3 cups vegetable broth or water
  • 14 ½ oz can crushed tomatoes
  • 1 can coconut cream or milk
  • 1 tsp coconut aminos
  • ½ cup cilantro plus extra for serving
  • 1 tsp Celtic sea salt

Instructions
 

  • For best results, soak the lentils in water overnight to degas.
  • Heat coconut oil in a medium-sized Dutch oven over medium heat. Add the shallot and sauté until softened and golden brown, about two minutes.
    2 tbsp coconut oil, 1 shallot
  • Add garlic, ginger, curry powder, and red pepper flakes, sautéing until fragrant, about two minutes.
    2 cloves garlic, 2 tbsp fresh ginger, 1 tbsp medium curry powder, ¼ tsp crushed red pepper flakes
  • Stir in the soaked lentils and cook for about one minute. Then, add the crushed tomatoes, cilantro, broth, coconut cream, coconut aminos, salt, and quinoa. Stir frequently and let the soup come to a light boil, cooking for about 10 minutes.
    1 cup red lentils, ½ cup quinoa, 3 cups vegetable broth or water, 14 ½ oz can crushed tomatoes, 1 can coconut cream or milk, 1 tsp coconut aminos, ½ cup cilantro, 1 tsp Celtic sea salt
  • Serve the soup with a drizzle of coconut cream, garnishing with cilantro and fresh lime.

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More About This Recipe

Cooking & Preparation Tips for the Perfect Bowl

Want to take this soup to the next level? Here are some tips to make it even easier and tastier!
  1. Soak Your Lentils: To make your lentils cook faster and easier to digest, soak them overnight. This helps to reduce any bloating and makes them extra tender.
  2. Toast the Spices: When sautéing the garlic, ginger, curry powder, and red pepper flakes, let them toast for a couple of minutes to unlock all the flavors. This step makes the soup more aromatic and gives it that rich, deep taste.
  3. Simmer for Extra Flavor: Once all the ingredients are in the pot, let the soup simmer for a while. This gives the quinoa and lentils time to absorb all the delicious spices, making the soup extra flavorful and creamy.
  4. Make it Creamy: Save a little coconut cream to drizzle on top when serving—this adds that extra luxurious touch and a burst of flavor.
  5. Add Some Greens: Want to take it up a notch? Throw in a handful of spinach or kale during the last few minutes of cooking. It adds a nutrient boost without overpowering the flavors.

Kitchen Tools to Make Cooking Easy

To make this soup come together effortlessly, having the right tools can make all the difference. Here’s what you’ll need:
  1. Dutch Oven or Large Pot: A Dutch oven is perfect for evenly cooking the soup and letting it simmer gently without losing any moisture. Plus, it looks great on your stove! 🥘
  2. Microplane or Grater: Use a microplane for finely grating fresh ginger—it helps distribute the ginger evenly throughout the soup, maximizing its flavor and health benefits.
  3. Wooden Spoon: A sturdy wooden spoon is your best friend when stirring the soup, making sure nothing sticks to the bottom while gently combining all the ingredients.
  4. Sharp Chef’s Knife: A good, sharp knife is key for prepping your shallot, garlic, and ginger quickly and safely.
Tried this recipe?Let us know how it was!