Curried Coconut Lentil Soup with Naan Croutons Recipe
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.
- 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
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
- 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.
- Add garlic and ginger: Stir in the finely chopped garlic and ginger, cooking for 30 seconds to release their aroma.
- Cook spices: Add 1 tbsp curry powder and 2 tsp turmeric, cooking for 2 minutes until fragrant to develop the base flavors.
- Add tomato purée: Squeeze in 1 tbsp tomato purée and stir for another minute to integrate it into the mixture.
- 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.
- 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.
- 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.
- 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
