Guys, it’s October. When did this happen? I’m still in denial that it’s no longer summer which is easier when you live in Texas because its still pretty hot. However, one good thing I love about fall is cuddling up with a hearty dish. Red Lentil Coconut Curry Soup, this recipe it’s loaded with those Indian flavors we love and it’s seriously one of the simplest dishes I’ve made to date.
Red Lentil Coconut Curry
How do you prefer your curry? Chunky, smooth, both? In this red lentil coconut curry, we have the best of both worlds. You can really make it your own by adding hearty foods, such as potatoes, zucchini, carrots, etc. or keep it simple and sustain from added any veggies for a smoother texture.
This recipe is full of all those Indian spices and made with one of the most versatile foods… lentils!
Let’s talk about lentils…
Lentils range in colors from green, brown, black, coral, and orange. For this recipe, we will be using green lentils but you can also use red if you like.
Is there a difference between types of lentils? Green lentils retain their shape a bit better than red, and red lentils often disintegrate more when cooking but they are still great when using them for soups or chilis like this recipe. They really help to thicken them up.
Lentils are loaded with nutrients and health benefits like:
- Protein and fiber
- Help support a healthy heart
- Good source of iron
- Source of molybdenum and folate
- Vitamin B1 & B6
- Plus, they’re vegan!
Our red lentil curry can be eaten all on its own or with some form of grain. I love using white rice because it’s simple, hearty, and can be dressed in anything. Still, all under 30 minutes which keeps you satisfied especially after long days of work or when you have a full family to feed. The ingredients I used are easy to shop for or easy to gather from leftover recipes around your kitchen.
THE KEYS TO A DELICIOUS LENTIL CURRY
- Pre-cook the lentils separately. We all love a good one-pot meal; unfortunately, that just doesn’t work well for this lentil curry because cooking lentils and tomatoes together in the same pot will produce a tougher/crunchier lentil which doesn’t soften in the center.
It’s a bit more pricey, but you can use canned lentils, which will return this lentil curry back to One-Pot Meal status!
But that’s all up to you. If you don’t mind crunchier lentils than by all means throw it all together. Part of why I share recipes is to find ways to make cooking easier and so do what works for you.
- Toast your spices. The technique is called Tadka and I share about it in my Yellow Split Pea Spinach Dahl recipe. If you haven’t cooked this way before, you’ll appreciate the added flavor that comes from toasting your spices directly in the oil, rather than stirring them into the dish later on. The spices are oil-soluble so this method will bring out their flavor and help to disperse it evenly throughout the dish.
This technique is done in an authentic dal and it makes a big difference!
products I used in this recipe…
Disclaimer: This post includes affiliate links, I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.
This simple and easy to make Red Coconut Curry Lentil Soup is hearty and takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors.
- 2 tablespoons coconut oil
- 1 tablespoon each: cumin seeds and coriander seeds
- 10 cloves of garlic, chopped
- 1 15-ounce can of crushed tomatoes
- 2 in. fresh grated ginger, chopped
- 1 tablespoon turmeric
- 1 tablespoon of curry
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 1 15-ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
- 3 cups vegetable broth
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- Add the can of crushed tomatoes and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using and 3 cups of vegetable both to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If it starts to look dry, add an extra 1/2 – 1 cup more of vegetable .
- Once the lentils are soft, on a heated skillet add coconut oil ginger, turmeric, and curry and toast for about a minute. Add to the lentils and pour in the coconut milk and halved cherry tomatoes. Remove the pot from the heat and stir in the cilantro. Enjoy!
- Category: Vegan
- Cuisine: Indian
Keywords: RED LENTILS, CURRY, COCONUT MILK, SOUP, TOMATOES, QUICK AND EASY, DINNER RECIPE
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I really think you’ll love this easy, perfect-for-fall, versatile lentil curry recipe. How do you like to make your curry? Share your tips below in the comments as I’d love to hear! And if you’re looking for more recipes to use lentils, I’ve got a ton. Here are some of my favs:
- Vegan Lentil Loaf with Maple Glaze
- 1-Pot Green Lentil Dal
- Coconut Curry Lentils with Kale and Potatoes
I hope you give this recipe a try and if you do, rate it, take a picture and tag me on Instagram @LiveSimplyNatural or pin it for later on Pinterest. I love seeing what you’re cooking up in the kitchen. Stay tuned for more simple plant-powered recipes!