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Curried Coconut Lentil Soup with Naan Croutons Recipe

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★★★★★

4.5 from 56 reviews

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.

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

  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, stirring occasionally, until softened and golden. Do not add salt at this stage to avoid drawing out moisture too early.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cookwithyana.com/curried-coconut-lentil-soup-with-naan-croutons-recipe/