Curried Lentils, Tomato and Coconut Soup – Fun New Flavors

While I love to travel, I also adore bringing faraway places into my home through the kitchen. This curried lentil, tomato, and coconut soup does just that.

Curry, lentils, and coconut milk marry well in this soup. The warm earthiness of the curry powder mingles with the bright acidity of the tomato. And the coconut lends its own distinctive flavor while making the soup creamy.

I am going a bit vegetarian with this one, but no one seems to mind. After all, this soup is comfort food at its finest.

And while the soup will satisfy any comfort food cravings that you have, it’s healthy, too. Lentils are rich in iron, folate, and dietary fiber and are a great source of protein.

It’s fairly low in calories, too.

In this Article

What is coconut milk?

Coconut milk is a milky white liquid that is extracted by grating the pulp of mature coconuts. The opacity and rich flavor you will love are thanks to the high oil content, most of which is saturated fat.

Traditionally, coconut milk is found in, and extensively used throughout Southeast Asia, South Asia, Oceania, and East Africa.

What is curry powder made of?

Usually, curry powders consist of turmeric, cumin, ginger, and black pepper. Sometimes garlic and cinnamon are added as well.

Of course, there are so many varieties of curry on markets, but they all share the same sweet warmth and pungent flavor that adds depth to your dishes.

What can I use instead of curry powder?

Ground cumin is one of the best alternatives to curry powder. As well as Curry paste, Chaat Masala, Sambar powder, Curry Roux, coriander seeds, and Tandori Masala.

Why You will Love This Curried Lentils, Tomato, and Coconut Soup Recipe

• Simple – With convenient ingredients and an easy cooking process, this soup comes together quickly. 
• Versatile – This delicious soup is as perfect for an easy weeknight dinner as it is a starter for a dinner party. 
• Flavorful – With plenty of spices and aromatics, this soup has layers of flavor. 

How to make this soup and tips

The preparation of this recipe is minimal. However, like all recipes, I strongly suggest you have all your ingredients prepared before heading to your stove.

• Add the oil to a preheated medium saucepan.
• Then, add the onions and cook while stirring until they become soft.
• Add garlic, ginger, and curry powder, and continue to heat and stir.
• Mix in the lentils before adding tomatoes, parsley, water, salt, and black pepper. 
• Add the coconut milk to a bowl and whisk. Pour most of it into the soup. 
• Increase the heat and boil the soup.
• Once the soup has reached a boil, return it to a simmer.
• When the lentils become soft, remove the soup from the heat and serve, or store once it has come to room temperature. 

• Do not overcook your lentils — they will disintegrate in the process. Red lentils do not need pre-soaking either.
• You can substitute the water with vegetable stock and still keep it vegetarian.
• Coconut milk will become a clump when sitting on a shelf for too long. Make sure you shake the can well before opening it.
• Save some of the coconut milk to be swirled over the soup once done.
• I would not recommend using a slow cooker to create this recipe, as it will disintegrate the lentils.
• I love using Le Creuset enamel cast iron Dutch oven pan — it is the best heat conductor.

If you want to add some protein to this fantastic soup, add cooked leftover chicken shredded. Quite filling, and the chicken will fill itself with intense curry coconut milk flavors. You can add your room-temperature chicken at the simmering stage of your recipe.

What are lentils?

Lentils, like beans, are legumes. High in protein, they grow in pods.

Typically sold dry, they look like tiny pebbles and have an earthy flavor. They are used mostly in vegetarian recipes in place of meat.

On the market, you will find a few types of lentils:

• Beluga or black lentils.
• French Green or De Puy
• Red lentils or Masoor Dal if split. When red lentils are left whole are also called Corail.
• And, of course, the most common brown lentils are also known as Sabut Masoor.

What to Serve With Curried Lentils, Tomato, and Coconut Soup

This soup can be served alongside spiced lamb patties and couscous with apricots, a lentil, black beans, goat cheese, and baby greens salad, or coconut curry shrimp and couscous. It’s also great with saffron lemon chicken, grilled salmon, and prime rib. 

Variations on Curried Lentil Soup

• Coconut – Have fun with this soup, and add a handful of shredded coconut to it. It will not add cooking time, but it will add extra flavor.
• Curry – Add a bit more curry powder to intensify the flavor.
• Heat – Add some extra spiciness and even more depth of flavor with some red pepper flakes.
• Chicken – If you want to add some protein to this fantastic soup, add shredded leftover chicken. It’s quite filling, and the chicken will absorb the intense curry and coconut milk flavors. You can add your room-temperature chicken at the simmering stage of your recipe.

Other Savory Soups

Pad Thai Soup with Shrimp and Vegetables

Tuscan Bean Soup

Avocado Soup

Cream of Mushroom Soup

Frequently Asked Questions

Storage 

This soup can easily be stored and reheated, making it perfect for meal planning.

Make-Ahead: Make this soup ahead of time and reheat it when you’re ready to serve.

Refrigerator: Store this soup in an airtight container in the refrigerator for up to 5 days.

Freezer: Freeze the soup in a resealable plastic bag or freezer-safe container for up to 3 months.

A very rich-in-flavor soup that will satisfy your craving for curry.

Equipment and Ingredients used to make this recipe

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Originally published on October 29, 2021.