Coconut Curry Lentil Soup

This comforting soup combines protein-rich red lentils with creamy coconut milk and a blend of warming spices. It's naturally thick and satisfying, perfect for batch cooking and freezing for busy weeknight dinners.

Ingredients

  • 1 cup Red Lentils
  • 1 can coconut milk (or 1/3 cup Coconut Cream Powder + 1 1/3 cups hot water)
  • 2 cups vegetable broth
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp Ginger, minced
  • 2 tbsp Curry Powder
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Redmond Real Salt
  • 1/4 cup Cilantro, fresh

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.
  2. Add garlic, ginger, curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.
  3. Add red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are soft and soup has thickened.
  4. Season with salt and stir in fresh cilantro before serving.
  5. Serve hot with bread or over rice if desired.

Notes

  • Red lentils break down and thicken the soup naturally, unlike green or brown lentils.
  • Add diced carrots, bell peppers, or spinach in step 2 for extra vegetables.
  • Try Garam Masala seasoning instead of curry powder for a different spice profile.
  • If using Coconut Cream Powder, mix with hot water first before adding to pot.