Skip the take-out and make Indian food at home. Red lentil coconut curry soup is full of flavor and will satisfy all your curry cravings.
A taste of India
Make this soup extra-spicy by using hot curry or extra cayenne pepper. To toast your own spices, simply add the seeds to a dry skillet and heat until aromatic. Remove from heat and grind by hand with a mortar and pestle or in a coffee grinder dedicated to grinding spices.
Red lentil coconut curry soup recipe
- 2 tablespoons olive oil, coconut oil or ghee
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon sea salt, plus more to taste
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 teaspoons coriander seeds, lightly toasted and ground
- 2 tablespoons Indian curry powder (we used Vadouvan spice blend)
- 1/2 teaspoon ground turmeric
- 1 (28 ounce) can chopped tomatoes with juices
- 1 pound red lentils, washed and picked over
- 2 quarts water, vegetable or chicken stock
- Freshly ground black
- Cayenne pepper
- 2 large handfuls Swiss chard leaves, chopped
- 1 (14 ounce) can coconut milk
- Juice of 1/2 lime
- Chopped cilantro
- Toasted cashews, chopped
- Heat the oil in a large soup pot over medium-high heat. Add the onion and cook until tender, about 5 minutes.
- Add the garlic, ginger, salt, ground cumin and coriander, curry powder and turmeric. Stir until fragrant, about 1 minute. Add the canned tomatoes with their juices. Taste and add more salt, if needed.
- Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover and simmer for 40 minutes. Season with black and cayenne pepper, to taste.
- Add the Swiss chard, coconut milk and lime juice. Cook until the chard is wilted and the coconut milk heated through, about 3 minutes.
- Ladle into bowls. Top with cilantro and cashews.