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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
