Coconut Curry Lentil Soup Recipe

About this recipe

Coconut Curry Lentil Soup is a heartwarming Indian-inspired dish that perfectly balances fresh garden flavors with the creamy comfort of coconut milk. Packed with protein-rich lentils, aromatic spices, and vibrant vegetables, this soup is both nourishing and budget-friendly. Designed for a united family brunch, it is a vegetarian-friendly recipe that aligns with halal dietary preferences. The subtle tanginess of tomatoes and the richness of coconut milk blend seamlessly to create a velvety texture, while the fragrant spices add a comforting warmth to every spoonful. Serve it with warm naan or steamed rice for a wholesome and satisfying meal.

Ingredients

• 100 g Coriander Leaves
• 200 ml Coconut Milk
• 500 g Tomato - Hybrid
• 250 g Spinach
• 500 g Capsicum Green
• 250 G Masur Dal
• 50 g Asafoetida Powder
• 100 g Salt
• - Coriander Powder
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the red lentils thoroughly under running water until the water runs clear, then set aside.
2. 2. Heat vegetable oil in a large pot over medium heat. Add cumin seeds and asafoetida, and sauté for 30 seconds until aromatic.
3. 3. Add the chopped tomatoes and spices (turmeric, red chili powder, and coriander powder). Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the spices are well incorporated.
4. 4. Stir in the diced bell pepper and rinsed lentils. Mix well to coat the lentils with the spices.
5. 5. Add enough water to cover the lentils by about 2 inches. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally, until the lentils are tender.
6. 6. Pour in the coconut milk and add the chopped spinach. Simmer for an additional 5 minutes until the spinach wilts and the soup thickens slightly.
7. 7. Season the soup with salt to taste and stir well. Turn off the heat and let the soup rest for 2-3 minutes.
8. 8. Serve the soup hot, garnished with fresh cilantro. Pair with warm naan or steamed rice for a complete meal.