Curried Coconut Lentil Soup with Naan Croutons Recipe

Introduction

This curried coconut lentil soup is a warm and comforting dish packed with fragrant spices and creamy coconut milk. Topped with crunchy naan croutons, it’s perfect for a cozy meal that’s both satisfying and full of flavor.

Ingredients

• 2 tbsp sunflower oil
• 2 onions, finely sliced
• 4 garlic cloves, finely chopped
• Thumb-sized piece of ginger, finely chopped, plus a small piece very thinly sliced to serve
• 1 tbsp curry powder
• 2 tsp turmeric
• 1 tbsp tomato purée
• 150g red lentils
• 1 can (400ml) coconut milk
• Small handful of coriander leaves
• 1 green chilli, thinly sliced, to serve
• 1 plain naan
• 1 tbsp sunflower oil (for croutons)
• ¼ tsp cumin seeds
• ¼ tsp salt (for croutons)

Instructions

1. Step 1: Heat 2 tablespoons of sunflower oil in a large saucepan over low heat. Add the sliced onions and cook gently for 10 minutes until softened and golden, without adding salt yet.
2. Step 2: Add the chopped garlic and ginger and cook for 30 seconds. Stir in the curry powder and turmeric, cooking for another 2 minutes until fragrant.
3. Step 3: Squeeze in the tomato purée and stir for one minute. Then add the red lentils, coconut milk, and 800ml water. Bring to a gentle boil, then reduce the heat and simmer for 25-30 minutes until the lentils are soft and the soup has thickened.
4. Step 4: Season the soup well with salt. Prepare the naan croutons by heating the oven to 200°C (180°C fan/gas 6).
5. Step 5: Cut the naan into small cubes. Toss them with 1 tablespoon sunflower oil, cumin seeds, and ¼ teaspoon salt. Spread the cubes evenly on a baking tray.
6. Step 6: Bake the naan cubes for 10-15 minutes, turning once, until golden and crisp.
7. Step 7: To serve, ladle the soup into bowls and scatter the naan croutons on top. Garnish with coriander leaves, the thinly sliced ginger, and green chilli.

Tips & Variations

• For extra heat, add additional green chilli or a pinch of cayenne pepper to the soup while cooking.
• Use vegetable broth instead of water for a richer flavor.
• To make this dish vegan, double-check that your naan is egg-free or substitute with homemade flatbread croutons.
• Garnish with a squeeze of lime juice for a fresh, tangy finish.

Storage

Store the soup chilled in an airtight container for up to four days. It also freezes well for up to six months. Reheat gently on the stove or in the microwave until warmed through. Keep the naan croutons separate and add just before serving to maintain their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils work best as they cook quickly and break down to create a creamy texture. Other lentils like green or brown will take longer to cook and remain firmer, so adjust cooking time accordingly.

Is this soup spicy?

This soup has a mild to moderate level of spice from the curry powder and green chilli. You can adjust the heat by adding more or less chilli according to your preference.

Curried Coconut Lentil Soup with Naan Croutons Recipe

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★★★★★

4.5 from 103 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting curried coconut lentil soup infused with aromatic spices and creamy coconut milk, served with crunchy cumin-spiced naan croutons and fresh garnishes. This hearty, flavorful soup is perfect for a cozy meal and packs a nutritious punch with red lentils and warming turmeric.

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Ingredients

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For the Soup

• 2 tbsp sunflower oil
• 2 onions, finely sliced
• 4 garlic cloves, finely chopped
• Thumb-sized piece of ginger, finely chopped, plus a small piece, very thinly sliced, to serve
• 1 tbsp curry powder
• 2 tsp turmeric
• 1 tbsp tomato purée
• 150g red lentils
• 400ml can coconut milk
• Small handful of coriander leaves
• 1 green chilli, thinly sliced, to serve

For the Naan Croutons

• 1 plain naan
• 1 tbsp sunflower oil
• ¼ tsp cumin seeds
• ¼ tsp salt

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Instructions

1. Cook the onions: Heat 2 tbsp sunflower oil in a large saucepan over low heat. Add the finely sliced onions and cook for 10 minutes until softened and golden, stirring occasionally. Do not add salt at this stage to allow onions to caramelize gently.
2. Add garlic, ginger, and spices: Add the finely chopped garlic and ginger to the pan and cook for 30 seconds. Stir in 1 tbsp curry powder and 2 tsp turmeric, cooking for another 2 minutes until fragrant.
3. Add tomato purée and liquids: Squeeze in 1 tbsp tomato purée and stir for 1 minute. Add 150g red lentils, 400ml canned coconut milk, and 800ml water to the pan. Stir to combine.
4. Simmer the soup: Bring the soup to a gentle boil, then reduce the heat and simmer gently for 25 to 30 minutes until the lentils are soft and the soup has thickened slightly. Season well with salt.
5. Prepare naan croutons: Preheat the oven to 200°C (180°C fan)/gas mark 6. Cut 1 plain naan into small cubes. Toss the cubes in a bowl with 1 tbsp sunflower oil, ¼ tsp cumin seeds, and ¼ tsp salt to coat evenly.
6. Bake croutons: Spread the coated naan cubes evenly on a baking tray. Bake for 10 to 15 minutes, turning once halfway through, until the croutons are golden and crisp.
7. Serve the soup: Ladle the hot soup into bowls. Scatter the crispy naan croutons on top. Garnish with fresh coriander leaves, the thinly sliced piece of ginger, and sliced green chilli for a fresh, spicy kick.

Notes

• The soup can be chilled and stored in the fridge for up to four days or frozen for up to six months.
• Adjust the amount of green chilli to control the heat level.
• For a smoother texture, blend the soup slightly before serving, if desired.
• Use gluten-free naan to make the recipe gluten free if needed.
• The soup thickens as it cools; reheat gently adding a splash of water if necessary.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: curried lentil soup, coconut milk soup, Indian soup recipe, vegan soup, naan croutons