Coconut Curried French Lentil Soup Recipe

Close up of Coconut Curry Lentil Soup close up with a spoon and naan in the bowl.

Coconut Curried French Lentil Soup Recipe

Rich, creamy, and comforting, this nutritious soup features lentils, coconut milk and warming curry spices. It comes together in just under an hour, and is freezer friendly. For an extra hearty meal share with Jasmine or Basmati rice and Naan or sourdough bread. This recipe is vegetarian, vegan and gluten free.

Course Dinner

Cuisine Vegan, Vegetarian

Keyword Coconut Curry Lentil Soup, Curry Lentil Soup

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 311kcal

Author Traci York

Ingredients

1 Tablespoon Coconut Oil or olive oil
3 Plump Cloves of Garlic minced, about 1 1/2 tablespoons
1 cup (125 grams) Yellow Onion small dice, about one small onion
1 1/2 teaspoon Cumin ground
1 teaspoon Curry Powder I use hot madras
1 teaspoon Thyme dried
1/2 teaspoon Cinnamon ground
6 cups (1.45 kilograms) Vegetable Broth
1 1/2 cups (295 grams) French Green Lentils rinsed (aka Lentils du Puy)
2 Bay Leaves
14 ounce (403 grams) Can of Full Fat Coconut Milk 3 tablespoons reserved for drizzling
Juice From Half a Lime
1/2 teaspoon Sea Salt
3/4 teaspoon Ground Black Pepper
Pinch of Ceyanne optional for a little spice
Fresh Cilantro chopped, for garnish (optional)
Fresh Thyme for garnish

Instructions

Heat oil in a 4 quart Dutch oven or soup pot on medium heat. Turn the heat to medium low, add the garlic and onion, stirring frequently until the onions are softened, about 4 minutes. Stir in the cumin, curry powder, thyme, and cinnamon and cook for one minute, stirring several times until fragrant.
Pour in the broth, stir in the lentils and bay leaves. Bring to a simmer, then turn heat to low, gently cooking the soup for about 35 minutes or until the lentils are tender.
Remove the bay leaves. Transfer half of the soup to a high speed blender and puree. It'll be thick. Alternatively, use an immersion blender to blend in the soup pot, leaving some lentils whole for texture if desired.
Return the pureed portion back to the soup pot. Stir in the coconut milk and lime juice. Stir in the salt and pepper and cayenne if using, then taste to adjust seasoning if needed. Gently warm through on low for a few minutes and stir in additional veggie broth to thin if desired.
Ladle into bowls and drizzle reserved coconut milk over the soup. Garnish with fresh cilantro and/or thyme.
For an extra hearty meal, and to stretch the portion sizes, share with Jasmine or Basmati rice with Naan or sourdough on the side.
To Freeze: cool soup completely, then store in a lidded storage container for up to a month. Thaw in fridge overnight and gently reheat stovetop.

Notes

This soup recipe is adapted from McCormick's.

Nutrition