Spiced Coconut Lentil Soup
A creamy, mildly spiced lentil soup made with coconut milk and a blend of curry and turmeric, perfect for a comforting meal.
- Prep15 min
- Cook30 min
- Total45 min
- DifficultyEasy
- Servings5
This hearty soup combines earthy green lentils with the richness of coconut milk and a gentle warmth from curry and turmeric. The vegetables—leek, carrot, and potato—add texture and sweetness, making it a satisfying one-pot meal.
It's a quick and easy recipe that comes together in under an hour, perfect for busy weeknights. Serve it with crusty bread or a side salad for a complete, nourishing dinner.
Ingredients
Servings
Converted amounts are rounded.
Method
- Finely chop the onion and garlic. Peel the potatoes and carrots, then cut them into small cubes. Slice the leek into thin rings.
- In a large pot, sauté the onion over medium heat until translucent. Add the garlic and curry powder, stirring for about 1 minute until fragrant. Pour in the coconut milk to deglaze the pot.
- Add the leek, carrots, potatoes, turmeric, chili, and vegetable broth. Bring to a boil, then reduce heat and let simmer until the vegetables are tender, about 20 minutes.
- Drain and rinse the canned lentils, then add them to the pot. Cook for another 5 minutes until heated through. Adjust seasoning if needed and serve hot.
💡 Tips
- For a thicker soup, mash some of the lentils with a fork before serving.
- Garnish with fresh cilantro or a squeeze of lemon for extra brightness.
- This soup keeps well in the fridge for up to 3 days and freezes beautifully.
Inspired by a recipe from Kitchen Stories