Red Lentil Soup with Tomato, Curry and Coconut Milk

Name: Red Lentil Soup with Tomato, Curry and Coconut Milk
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: India
Ingredients: 200 g of red lentils (dry); 400 g of crushed tomatoes; 200 ml of coconut milk; 120 g of yellow onion; 2 garlic cloves; 15 ml of olive oil; 6 g of curry powder (powder); 2 g of ground cumin; 700 ml of vegetable broth; 6 g of salt; 1 g of black pepper; 10 g of cilantro; 10 g of ginger

No reviews yet

Hot soup made with red lentils, crushed tomatoes, coconut milk and curry. Velvety texture, rich in plant protein, quick to cook, suited to winter meals and vegetarian menus.

Total time: 35 min
Prep: 10 min
Cook: 25 min
Difficulty: Easy
Per person: €1.20

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Rice Cakes with Hummus

10 minEasy

For dessert

Gond Ke Laddu

55 minMedium

To drink

5.0

Golden Milk with Turmeric and Spices

15 minEasy

Nutrition facts

per serving · estimate

385kcal

Protein18 g20%
Carbs42 g46%
Fat14 g34%
Fiber12 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

If the soup is too thick, add a little hot water or broth, never cold, to preserve the texture and flavors 🌡️
For more depth, toast the curry powder in a dry pan for 10 seconds before adding it 🔥

Freezing : Can you freeze this recipe?

Yes

Very good, up to 3 months in airtight containers or freezer bags.

Storage : How long does it keep?

Keeps 3 to 4 days at most in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

All the ingredients can be prepped, or the soup cooked, the day before. Store refrigerated.

Reheating : How do you reheat it?

Reheat in a saucepan over low heat, or in the microwave in intervals, stirring. Add a splash of water if too thick.

Variations

Blend partially or completely, depending on the texture you want.
Serve with fresh cilantro.
Adjust the seasoning before serving.

Mistakes to avoid

Forgetting to rinse the lentils: rinse them before adding.
Not sautéing the spices: curry and cumin for 30 seconds to release the aromas.
Adding the coconut milk too early: add it after cooking.

Frequently asked questions

How do you make red lentil soup?

Sauté the onion, garlic, ginger, curry and cumin, add the rinsed lentils, the tomatoes and the broth, simmer 20 minutes, add the coconut milk, blend and serve with cilantro.

Do you need to soak red lentils?

No, the 200 g of dry red lentils are simply rinsed, then simmered 20 minutes over low heat with the crushed tomatoes and the broth until tender.

How do you get a velvety soup?

After adding the coconut milk, blend the soup partially or completely depending on the texture you want, then adjust the seasoning.

Which spices go in the soup?

6 g of curry powder and 2 g of ground cumin, with the ginger, garlic and onion sautéed in olive oil, then fresh cilantro when serving.