Curried Red Lentil Soup with Tomato & Coconut

  • Author: Jenny
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stovetop


A lovely red lentil soup that is creamy, has a great curry flavor and can be as spicy as you want it to be.



  • 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)
  • 1/4 teaspoon crushed red pepper flakes (you can use more if you can handle spicy)
  • 3/4 cup red lentils
  • 1 (14.5 oz) can crushed tomatoes
  • 1/2 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)


  1. 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.
  2. 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.


Recipe by Yotam Ottolenghi.

Follow The Blog on