Curried Coconut Lentil Soup Recipes

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CURRIED SQUASH, LENTIL & COCONUT SOUP



Curried squash, lentil & coconut soup image

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 8

1 tbsp olive oil
1 butternut squash, peeled, deseeded and diced
200g carrot, diced
1 tbsp curry powder containing turmeric
100g red lentil
700ml low-sodium vegetable stock
1 can reduced-fat coconut milk
coriander and naan bread, to serve

Steps:

  • Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
  • Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

CURRIED LENTIL, TOMATO, AND COCONUT SOUP



Curried Lentil, Tomato, and Coconut Soup image

This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Provided by Yotam Ottolenghi

Categories     Bon Appétit     Soup/Stew     Winter     Lentil     Curry     Ginger     Coconut     Tomato     Cilantro     Quick and Healthy     Quick & Easy     Healthy     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients 12

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Steps:

  • Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
  • To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
  • Do Ahead
  • Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

COCONUT CURRY LENTIL SOUP



Coconut Curry Lentil Soup image

The combination of spices, along with the lentils and robust broth makes this soup so delicious!

Provided by Elaine Benoit

Categories     Soup

Time 35m

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion
1 tablespoon ginger root ((minced))
2 teaspoons garlic paste ((or 2 cloves, crushed))
.25 cups curry paste ((Pinch of Yum's recipe))
1 teaspoon garam masala ((or more to your taste))
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
4 cups chicken broth ((or vegetable broth))
1.75 cups red lentils ((rinsed and picked over)(or any colored lentils))
1 can coconut milk

Steps:

  • Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up
  • Add onions and sauté for 8 minutes. Add ginger and garlic and sauté for an additional 2 minutes
  • Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined
  • Add chicken broth and lentils and bring to a boil. Once it boils, turn it down to a simmer and cook for 20 minutes
  • Add coconut milk, stir and bring back to a simmer. Once it does, take off heat
  • Serve
  • Eat
  • Enjoy

Nutrition Facts : ServingSize 1.5 cups, Calories 398 kcal, Carbohydrate 39 g, Protein 17 g, Fat 20 g, SaturatedFat 13 g, Sodium 974 mg, Fiber 18 g, Sugar 2 g

COCONUT CURRY LENTIL SOUP



Coconut Curry Lentil Soup image

Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan & Gluten-Free

Provided by Vegangela

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 14

1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
1/2 tsp hot red pepper flakes
4 cups vegetable broth
1 15oz/400ml can coconut milk
1 15oz/400g can diced tomatoes
1.5 cups dry red lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

Steps:

  • In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
  • Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
  • Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
  • {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
  • Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

CURRIED COCONUT LENTIL SOUP IN A JAR FOR GIFTS



Curried Coconut Lentil Soup in a Jar for gifts image

One of my favorite things to give as a gift is a recipe in a jar. I have loads of soups, dips, cookies and breads. Here is one of my favorite.

Provided by Marsha Gardner

Categories     Bean Soups

Number Of Ingredients 9

3 Tbsp curry powder
3/4 tsp garlic powder with parsley
1 tsp ground ginger
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 c onion flakes, dehydrated
2 Tbsp parsley flakes
1 1/2 c red lentils
1/4 c coconut flakes, dried , unsweetened

Steps:

  • 1. FOR THE JAR: Combine curry, ginger, salt and pepper in a small bowl. Pour into a 1 pint jar with a wide mouth and tight fitting lid.
  • 2. In the same bowl, combine, onion and parsley and mix with 1/2 lentils pour into jar. Mix 1/2 cup lentils and coconut and pour into jar. Top off with remaining 1/2 cup lentils. Pack down after each layer. Seal jar. Cover jar lid as desired and attach a gift tag with instructions with raffia or ribbon.
  • 3. GIFT TAG INSTRUCTIONS: 1 tablespoon vegetable oil 1 jar Curried Coconut Lentil soup mix 48 ounces chicken broth, regular or low- sodium 2 cups water Heat oil in large saucepan over medium hear. Add container of jar, cook and stir for 1 minute or until spices are fragrant. Add broth and water; bring to a boil over high heat. Reduce heat; simmer uncovered, 20 minutes or until lentils are tender. Garnish with coconut if desired. Makes 4 servings.

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