Curried Red Lentil, Tomato and Coconut Soup

This family-friendly vegan soup has a lovely richness and creamy depty of flavour from the coconut cream. You can adjust the amount of curry powder if you would prefer a little bit more or less heat. It can be frozen for up to 2 months, making it ideal to have on hand for a hearty meal on busy nights.

How long will it take?

45 minutes

What’s the serving size?

Serves 4

What do I need?

  • 2 tbsp olive oil
  • 1 medium brown onion, diced
  • 2 cloves garlic, minced
  • 1 x 5 centimetre piece of ginger, minced
  • 1 tbsp curry powder
  • ¾ cup red lentils
  • 410 g tin crushed tomatoes
  • ½ cup coriander, finely chopped plus extra leaves for serving
  • 2 ½ cups vegetable stock
  • Salt
  • Freshly ground black pepper
  • 400 mL tin coconut cream
  • Green chilli, finely sliced to serve (optional)

How do I make it?

  1. Add olive oil to a medium saucepan over medium heat. Cook, stirring frequently until the onion has softened. Add ginger, garlic and curry and cook for 2 minutes, then add lentils and stir to mix. Add tomatoes, coriander, vegetable stock, and season to taste.
  2. Set aside ¼ cup coconut cream. Add remaining coconut cream to the pot and increase heat to bring to the boil, then immediately reduce heat to a simmer. Cook, stirring occasionally, until the lentils have softened, about 25 minutes.
  3. To serve, drizzle with reserved coconut cream and garnish with coriander leaves and green chilli.

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