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Curried Lentil, Tomato, and Coconut Soup

Curried Lentil, Tomato, and Coconut Soup

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic curried lentil, tomato, and coconut soup is a vibrant vegan dish that balances gentle heat with creamy richness. Using red lentils ensures a satisfying texture that thickens the broth naturally, while the combination of fresh ginger, garlic, and medium curry powder provides a fragrant base. The addition of tinned tomatoes adds a subtle acidity that cuts through the coconut milk, resulting in a comforting and deeply savoury bowl of soup that is perfect for chilly evenings.

Ideal for batch cooking, this heart-healthy recipe tastes even better the next day once the spices have had time to develop. It is a brilliant option for a nutritious weekday lunch or a simple starter, especially when served with plenty of fresh coriander and a squeeze of zingy lime to brighten the flavours. For a fuller meal, enjoy it with warm naan or crusty bread.

Ingredients for Curried Lentil, Tomato, and Coconut Soup

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medelstor lök, finhackad
2 vitlöksklyftor, finhackade
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B
)
1/4 teskedar krossade röda chiliflakes
110g red lentils
1 (400g) can crushed tomatoes
1/2 cup finely chopped coriander, plus leaves with tender stems for serving
Koshersalt, nymalen peppar
1 (375g) can unsweetened coconut milk, shaken well
Limeklyftor (för servering)

How to make Curried Lentil, Tomato, and Coconut Soup

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, 1/2 cup coriander, a generous pinch of salt, and 600ml water; season with pepper. Set aside 60ml 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 coriander. Serve with lime wedges.

Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

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