Curried Coconut and Red Lentil Soup

Published March 14, 2025

Time Overview

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Ingredients

Serves 4–6

• 2 tablespoons olive oil

• 1 large yellow onion, roughly chopped

• 3 celery ribs, roughly chopped

• 1 large carrot, roughly chopped

• 5 garlic cloves, smashed and peeled

• 1 (2-inch) piece fresh ginger, peeled or rinsed, roughly chopped

• 1 tablespoon kosher salt (e.g., Diamond Crystal)

• 1 tablespoon tomato paste

• 1 tablespoon curry powder (e.g., Madras-style)

• 4 cups vegetable broth (see Tips for substitutions)

• 1 (13½-ounce) can full-fat coconut milk

• 1 cup red lentils, rinsed thoroughly (see Tips)

• 1 cup coconut water (optional)

• Chile crisp, for serving

• Lime or lemon wedges, for serving

Instructions

Step 1: Sauté Aromatics and Vegetables

Heat a large, heavy-bottomed pot over high heat. Add olive oil, then immediately add the chopped onion, celery, carrot, smashed garlic, and roughly chopped ginger. Season with kosher salt and sauté, stirring occasionally, until vegetables develop light charring in spots and the onion begins to soften, about 6 minutes.

Step 2: Toast Spices and Simmer Lentils

Stir in tomato paste and curry powder, mixing quickly to coat vegetables and toast spices for 30 seconds (avoid burning the tomato paste). Add vegetable broth, coconut milk, and rinsed red lentils. Stir to combine, then bring to a gentle boil. Reduce heat to medium-high to maintain a steady simmer and cook, stirring occasionally, until lentils are tender, approximately 20 minutes.

Step 3: Blend for Silky Texture

Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternative method: Transfer the soup to a blender. Remove the plastic center piece of the lid, then cover with a kitchen towel to prevent steam pressure buildup during blending. Return the blended soup to the pot.

Step 4: Adjust Consistency

Stir in 1 cup coconut water (or plain water if coconut water is unavailable). Thin gradually by adding up to 1 cup additional water, stirring in ¼ cup at a time, until the soup reaches your desired consistency.

Step 5: Serve and Store

Serve hot with a drizzle of chile crisp and a squeeze of lime/lemon. For storage: Refrigerate soup for up to 3 days. Reheat on the stovetop until warmed through, adjusting consistency with water as needed.

Tips

• Broth Substitutions: Swap vegetable broth for chicken or beef broth for a richer flavor.

• Lentil Variations: If using split red lentils, check for doneness after 15 minutes of simmering and start with ½ cup coconut water to thin the soup initially.

User Reviews

"Delicious, simple recipe. I doubled the ginger and served with a dollop of Greek yogurt and warm naan. Prep times in the recipe were accurate."

"Skip the coconut water and extra water at the end. Use a good curry paste (e.g., red or purple Mae Ploy paste, available online). Celery adds crucial depth."

"Similar to Melissa Clark’s red lentil soup but more flavorful—slightly richer with coconut milk. Added toasted coconut flakes for crunch."

"So delicious and surprisingly easy! Even my 7-month-old baby loved it (strained, of course)."

"Easy, simple, and packed with flavor. Double the batch—everyone will ask for seconds!"

Note: All measurements and instructions align with the original recipe, refined for clarity and professional presentation.