Curried Coconut Lentil Soup with Naan Croutons Recipe
Introduction
This curried coconut lentil soup is a warm and comforting dish packed with fragrant spices and creamy coconut milk. Served with crispy naan croutons, it offers a delightful combination of textures and flavors perfect for a cozy meal.
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 croutons)
- ¼ tsp cumin seeds
- ¼ tsp salt (for croutons)
Instructions
- Step 1: Heat 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 adding salt at this stage.
- Step 2: Add the chopped garlic and ginger to the onions and cook for 30 seconds, stirring constantly. Then, stir in the curry powder and turmeric and cook for another 2 minutes until the spices are fragrant.
- Step 3: Squeeze in the tomato purée and stir for one minute. Add the red lentils, coconut milk, and 800ml of water. Bring the mixture to a gentle boil, then reduce the heat and simmer for 25-30 minutes until the lentils are soft and the soup has thickened slightly. Season well with salt to taste.
- Step 4: Meanwhile, preheat your oven to 200°C (180°C fan)/gas mark 6. Cut the naan bread into small cubes and toss with 1 tablespoon of sunflower oil, cumin seeds, and ¼ teaspoon salt.
- Step 5: Spread the naan cubes on a baking tray in a single layer. Bake for 10-15 minutes, turning once halfway through, until the croutons are golden and crisp.
- Step 6: Ladle the soup into bowls. Garnish with the naan croutons, coriander leaves, thinly sliced ginger, and green chilli slices before serving.
Tips & Variations
- For extra depth, toast the spices briefly before adding onions to release more flavor.
- You can substitute red lentils with yellow or brown lentils, adjusting cooking time accordingly.
- If you prefer less heat, omit the green chilli or serve it on the side.
- Leftover soup can be blended for a smooth texture or served chunky as preferred.
Storage
This soup keeps well chilled in an airtight container for up to four days. For longer storage, freeze it for up to six months. Reheat gently over low heat, stirring occasionally, adding a splash of water or coconut milk if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup in advance?
Yes, this soup tastes even better the next day as the flavors develop. Store it in the fridge and reheat before serving.
What can I use if I don’t have naan bread for the croutons?
If naan isn’t available, pita bread or any soft flatbread cut into cubes will work well for making croutons.
PrintCurried Coconut Lentil Soup with Naan Croutons Recipe
This comforting curried coconut lentil soup combines warm spices, creamy coconut milk, and tender red lentils to create a hearty and flavorful meal. Topped with crunchy cumin-spiced naan croutons and fresh herbs, this soup is perfect for a cozy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
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
- 800ml water
- Salt, to season
- 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, stirring occasionally, until softened and golden. Do not add salt at this stage to avoid drawing out moisture too early.
- Add garlic, ginger, and spices: Stir in the chopped garlic and ginger and cook for 30 seconds until fragrant. Add curry powder and turmeric, continuing to cook for 2 more minutes while stirring to release the spices’ aromas.
- Add tomato purée and lentils: Mix in the tomato purée and cook for an additional minute. Then add the red lentils, coconut milk, and 800ml water to the pan. Stir together thoroughly.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are soft and the soup has thickened slightly. Season with salt to taste.
- Prepare naan croutons: While the soup simmers, preheat your oven to 200°C (180°C fan, gas mark 6). Cut the naan into small cubes and toss them with 1 tbsp sunflower oil, cumin seeds, and ¼ tsp salt. Spread evenly on a baking tray and bake for 10–15 minutes, turning halfway through, until golden and crisp.
- Serve: Ladle the hot soup into bowls and sprinkle with the crispy naan croutons. Garnish with fresh coriander leaves, thinly sliced ginger, and green chilli for a burst of flavor and heat.
Notes
- The soup can be stored chilled in the refrigerator for up to four days or frozen for up to six months.
- Adjust the amount of green chilli to suit your heat preference or omit if serving to children.
- For a thicker soup, reduce the water slightly or simmer longer to achieve desired consistency.
- Use gluten-free naan or another bread alternative to make the dish gluten free.
Keywords: curried coconut lentil soup, lentil soup recipe, curried soup, coconut milk soup, naan croutons, vegetarian soup, comforting soup
