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    Home » Soups » Curried Red Lentil Soup with Tomato & Coconut

    Curried Red Lentil Soup with Tomato & Coconut

    Last updated September 23, 2021. Originally posted November 15, 2019 By Jenny Skrapaliori-Graves. Leave a Comment.

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    This lovely red lentil soup is creamy, has a great curry flavor and can be as spicy as you want it to be. It only takes 40 minutes to come together, you can even enjoy it on a weeknight. Just sauté the aromatics in oil, toss in red lentils, tomatoes, cilantro, coconut milk and water and let it all simmer for 20 minutes. It is by far one of my favorite soups that I make pinch.

    A bowl with curried red lentil, tomato & coconut soup.

    More soups please!

    If you liked this recipe please try my Greek tomato toup with feta & basil, an ideal partner to crusty bread. A very easy and comforting soup is the traditional Greek chickpea lemon soup, it is delicious and humbly perfect. And real winner is my red kabocha soup with porcini mushrooms, it is creamy and sophisticated with layers of flavor that leave you satisfied & pleasantly surprised.

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    Curried Red Lentil Soup with Tomato & Coconut

    by Jenny | The Greek Foodie
    A lovely red lentil soup that is creamy, has a great curry flavor and can be as spicy as you want it to be.
    5 from 2 votes
    Print Recipe
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    Prep Time 15 mins
    Cook Time 25 mins
    Course Soup
    Cuisine Indian, International
    Servings 4
    Calories 422 kcal

    Ingredients
      

    • 2 tbsp extra-virgin olive oil
    • 1 medium onion finely chopped
    • 2 garlic cloves finely chopped
    • 1 medium-large piece ginger peeled and grated
    • 1 tablespoon medium curry powder you can use more if you can handle spicy
    • ¼ teaspoon crushed red pepper flakes you can use more if you can handle spicy
    • ¾ cup red lentils
    • 1 14.5 oz can crushed tomatoes
    • ½ cup finely chopped cilantro plus leaves for serving
    • salt fresh ground pepper
    • 1 13.5 oz can unsweetened coconut milk, shaken well
    • Lime wedges for serving

    Instructions
     

    • Heat the olive oil in a medium saucepan over medium. Cook onion stirring often until softened and light golden brown, 5-6 minutes. Add garlic, ginger, curry powder and red pepper flakes stir well and cook about 2 minutes.
    • Add the lentils, keep stirring everything together and for cook 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water. Season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring soup to a boil. Reduce heat and simmer, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Add salt and pepper to taste.
    • Serve soup in bowls with a drizzle of reserved coconut milk and top with cilantro. Squeeze a lime wedge or two) over, it makes the soup come alive!
    • Soup (without toppings) can be made 3 days ahead. Let cool, cover and chill.

    Notes

    Recipe by Yotam Ottolenghi.

    Nutrition

    Calories: 422kcalCarbohydrates: 35gProtein: 13gFat: 28gSaturated Fat: 19gSodium: 151mgPotassium: 913mgFiber: 13gSugar: 6gVitamin A: 414IUVitamin C: 15mgCalcium: 88mgIron: 8mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Curried Red Lentil Soup with Tomato & Coconut
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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