Creamy curried red lentil, tomato and coconut soup
This creamy curried lentil, tomato and coconut soup is a cozy and comforting one pot meal. Comes together in about 30 minutes, with minimal chopping and basic pantry ingredients.
Ingredients
- 1 tablespoon avocado oil or coconut oil
- 2 cups diced vegetables whatever you have on hand, I used carrots and green beans here
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 2 cups water
- 2 cups full fat coconut milk or 14 oz (398 mL) can coconut milk plus ½ cup water
- 14 oz can diced tomatoes no salt added
- 1 tablespoon vegetarian bouillon concentrate I use Better Than Bouillon Vegetarian "Chicken"
- 1 cup red lentils
- ¼ lime
Instructions
- Heat oil in a soup pot over medium heat and add vegetables, stirring occasionally until bright and tender crisp, about 3-7 minutes.
- Add curry powder, cumin, coriander, garam masala and salt, and stir constantly for 30 seconds.
- Add water, coconut milk, canned tomatoes and bouillon concentrate. Stir and bring to a boil on high heat.
- Once boiling, add lentils and reduce heat back to medium. Cook, stirring occasionally to prevent lentils from sticking to bottom, until lentils are soft and soup is thickened, about 20 minutes. Adjust water as needed to desired consistency.
- Remove from heat, give a generous squeeze of lime and adjust salt as desired.
Video
Notes
Note: I buy my coconut milk in 500 mL (2 cup) containers. If you have a 398 mL (14 oz) can on hand, which is typical, just use that and add an extra ½ cup (125 mL) of water so you don’t have to open a second can! Close enough :)