Curried Coconut Lentil Soup with Naan Croutons Recipe

Introduction

This curried coconut lentil soup is a comforting and flavorful dish, perfect for cozy evenings. Rich with aromatic spices and creamy coconut milk, it’s paired beautifully with crunchy naan croutons for added texture and taste.

Ingredients

• 2 tbsp sunflower oil
• 2 onions, finely sliced
• 4 garlic cloves, finely chopped
• Thumb-sized piece of ginger, finely chopped, plus a small piece very thinly sliced to serve
• 1 tbsp curry powder
• 2 tsp turmeric
• 1 tbsp tomato purée
• 150g red lentils
• 400ml can coconut milk
• Small handful of coriander leaves
• 1 green chilli, thinly sliced to serve
• 1 plain naan
• 1 tbsp sunflower oil (for naan croutons)
• ¼ tsp cumin seeds
• ¼ tsp salt (for naan croutons)

Instructions

1. Step 1: Heat the 2 tablespoons of sunflower oil in a large saucepan over low heat. Add the sliced onions and cook gently for 10 minutes until softened and golden. Avoid seasoning with salt at this stage.
2. Step 2: Add the chopped garlic and ginger to the pan and cook for 30 seconds. Stir in the curry powder and turmeric, cooking for another 2 minutes until fragrant.
3. Step 3: Squeeze in the tomato purée and stir continuously for 1 minute. Then add the red lentils, coconut milk, and 800ml of water. Bring to a gentle boil, then reduce the heat and simmer for 25-30 minutes until the lentils are tender and the soup has thickened slightly. Season well with salt.
4. Step 4: While the soup simmers, prepare the naan croutons. Preheat the oven to 200°C (180°C fan) or gas mark 6. Cut the naan into small cubes and toss with 1 tablespoon sunflower oil, cumin seeds, and ¼ teaspoon salt.
5. Step 5: Spread the naan cubes evenly on a baking tray and bake for 10-15 minutes, turning once halfway through, until golden and crisp.
6. Step 6: Ladle the soup into bowls. Top with the naan croutons, coriander leaves, thinly sliced ginger, and green chilli to serve.

Tips & Variations

• For a milder soup, reduce or omit the green chilli topping.
• Try using spinach or kale stirred into the soup during the last 5 minutes of cooking for extra greens.
• Use homemade naan or substitute with pita bread for the croutons.
• Add a squeeze of lime juice before serving to brighten the flavors.

Storage

This soup can be stored in the refrigerator for up to four days in an airtight container. To freeze, cool completely and freeze for up to six months. Reheat gently on the stove or in the microwave, stirring occasionally until heated through. Add naan croutons fresh when serving to keep them crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Red lentils work best as they cook quickly and break down nicely to thicken the soup. You can use yellow lentils if red are unavailable, but avoid brown or green lentils as they take longer to cook and remain firmer.

Is this soup vegan-friendly?

Yes, this recipe is naturally vegan as it uses coconut milk instead of dairy and no animal products.

Curried Coconut Lentil Soup with Naan Croutons Recipe

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5 from 197 reviews

A comforting and flavorful Curried Coconut Lentil Soup served with crisp naan croutons, combining warming spices, creamy coconut milk, and hearty red lentils for a nourishing meal.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup

• 2 tbsp sunflower oil
• 2 onions, finely sliced
• 4 garlic cloves, finely chopped
• Thumb-sized piece of ginger, finely chopped, plus a small piece, very thinly sliced, to serve
• 1 tbsp curry powder
• 2 tsp turmeric
• 1 tbsp tomato purée
• 150g red lentils
• 400ml can coconut milk
• Small handful of coriander leaves
• 1 green chilli, thinly sliced, to serve

Naan Croutons

• 1 plain naan
• 1 tbsp sunflower oil
• ¼ tsp cumin seeds
• ¼ tsp salt

Instructions

1. Sauté the onions: Heat 2 tbsp sunflower oil in a large saucepan over low heat. Add the finely sliced onions and cook gently for 10 minutes until softened and golden, without adding salt at this stage.
2. Add garlic and ginger: Stir in the finely chopped garlic and ginger, cooking for 30 seconds to release their aroma.
3. Cook spices: Add 1 tbsp curry powder and 2 tsp turmeric, cooking for 2 minutes until fragrant to develop the base flavors.
4. Add tomato purée: Squeeze in 1 tbsp tomato purée and stir for another minute to integrate it into the mixture.
5. Simmer the soup: Pour in 150g red lentils, 400ml coconut milk, and 800ml water. Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes until the lentils are soft and the soup has thickened slightly. Season generously with salt.
6. Prepare naan croutons: Preheat oven to 200°C (180°C fan)/Gas mark 6. Cut the plain naan into small cubes, then toss with 1 tbsp sunflower oil, ¼ tsp cumin seeds, and ¼ tsp salt.
7. Bake croutons: Spread the seasoned naan cubes on a baking tray and bake for 10-15 minutes, turning once halfway through, until golden and crisp.
8. Serve: Ladle the thickened soup into bowls, scatter over the warm naan croutons, and top with coriander leaves, the thinly sliced ginger, and green chilli for a fresh and spicy finish.

Notes

• The soup can be refrigerated for up to 4 days or frozen for up to 6 months for convenient storage.
• Adjust the green chilli amount according to your preferred spice level.
• For a smoother texture, blend the soup slightly after cooking, if desired.
• Use gluten-free naan if gluten is a concern.
• This meal pairs well with a simple green salad or steamed rice for a heartier dinner.

Keywords: curried lentil soup, coconut lentil soup, vegan soup, Indian-inspired soup, naan croutons, healthy lentil recipe, coconut milk soup