Curried Red Lentil Soup With Toasted Coconut Recipe (2024)

Table of Contents
Ratings Private Notes Cooking Notes

Ratings

5

out of 5

1,193

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Betsy

"curry powder"?!? Curry powders vary so wildly you might just as well have said-- "throw in whatever spices you'd like." Are you imagining it to be cumin-forward? quite spicy? on the gingery side? My preferred seasonings for red lentils include at least 2 tsp cumin, 1tsp turmeric, 1tsp coriander, 1+ tsp fresh grated ginger, 1/4 - 1/2 tsp cayenne....and then heat 1 or 2 red peppers, 1/2 tsp black mustard seeds and 1/2 tsp cumin seeds in oil til they pop and add to the well-cooked lentils.

amy

Amy in Boston

I used the recipe as a nice base. I added a can of coconut milk, and increased the red lentils to 1.25 cup. I added 2 TBS of tomato paste, and I used Betsy's spice suggestions, 2 tsp cumin, 1tsp turmeric, 1tsp coriander, 1+ tsp fresh grated ginger, 1/4 - 1/2 tsp cayenne. And I added a few handfuls of chopped kale 5 minutes before serving.

Johnepdx

Betsy is concerned because no curry powder was specified. Perhaps that is because you can use any you like, or make your own. I used my Sri Lankan blend in fact, but any curry would work from the old world to the new. Even a ras el hanout blend if you wanted to make it African. Why be limited by the type of curry the author likes?

Christin

Second time making in a month... So good. Amped up the flavors a bit with a couple of tablespoons of tomato paste at the garlic/ginger stage (thanks for that idea, someone!), some red pepper flakes with the spices, and then used 1/2 homemade chicken broth, 1/2 vegetable broth + 1/2 can of coconut milk. Dumped in some baby spinach at the end. Filling, flavorful, great lunch leftovers.

Debby

Liked this more flavorful version of lentil soup. I didn't like the texture of the toasted coconut in the soup particularly, they were more chewy than crunchy; perhaps toasting it longer would have helped. The cilantro and yogurt provided the perfect topping.

may

This soup knocked it out of the park for me. Substituted curry powder with garam masala, and my husband and I were lapping it up!

Lori Agee

Based on comments, I used 4 c. chicken bone broth, 1 c. coconut milk. Lemon juice at the end instead of lime (had no limes). Upped the seasonings - added cayenne. It was still a bit muddy tasting and no single flavor rang out. Easy and fast but lacking something.

Heather

LOVE. I took advice from a lot of commenters—used garam masala as my curry powder, added 2T of tomato paste during Step 1, half a can of coconut milk toward the end. I also adjusted all the seasonings pretty significantly at the end + added a little ground mustard seed. Perfect recipe to make the last few weeks of winter a little more bearable.

tala

Very good. Ate it leftover thinned with coconut milk over rice and roasted cauliflower.

Kate

dry lentils - rinsed

Lakelady

I think I actually like this better than Melissa’s red lentil soup. I used generic grocery-store lentils, cooked them almost an hour. With the immersion blender, the soup is creamy and glossy. The add-ons I used were garam masala, red cabbage and parsley as recommended, feta cheese crumbles, and pomegranate seeds. Delicious vegetarian dinner! Watch the added salt if using Better Than Boullion.

Caryn

Really upped the spices, adding BOTH curry and garam masala, and included a dash of cinnamon along with all the other spices in the recipe. Also added one can of unsweetened coconut milk towards the end and it was delicious. The next day I added cubed ham for an even heartier soup. Fantastic.

eialongo

Use 4 c. Veggie stock only

Sandy

I left out the toasted coconut (to avoid the extra fat) and cilantro (my husband can't tolerate cilantro) and served it with plain nonfat Greek yogurt on top. Absolutely delicious!

ginger tomato rice chicken…good, easy dws comfort food.

Made those several times…we love it.Read notes, and a couple of people suggested Garam masala instead of curry powder…. This last time I made it I tried 2 tsp curry and 1 tsp of garam masala. Did not like as much as other times I’ve made this.

Pri

Bless you commenters for adding all these tweaks. I followed multiple recommendations of swapping in garam masala for curry powder, coconut milk broth for water, and adding red pepper flakes and cayenne. This soup is lovely, perfect for fall chill.

Helen

I added a Murasaki sweet potato, some rice, and a spoonful of brown sugar. The acid from the lime is necessary, IMO. The perfect lentil soup!

Sherril

Delicious restaurant quality meal. Thanks to notes for ideas! Spice - 3:1 ratio garam masala to curry- plus the other spices. Upped carrots and added a parsnip. Added ground chicken to the mix before stock. Used a 1:1 combo of chicken and veg stock and added coconut milk (used a full can with doubled recipe) plus small can tomato paste. At the end added chopped fresh spinach. Used toppings as described.First time toasted coconut. Let brown for crunch.+ toasted onion kulcha from freezer. YUM!

MScott

Commercial curry powders are highly variable; check the ingredient list and adjust the individual spices in the recipe as needed to create a balance you like.

Carmen

Hi! Thank you for the suggestions to add crushed red pepper and mustard- yum! I cooked with black lentils as that is what I had on hand & added more curry to taste. I skipped the toasted coconut but subsequently served over brown rice accompanied by Birdseye (please don't judge, I'm a working gal) frozen and "fried" cauliflower-- a complete meal. Then again later in the day, I filled some pastry sheets with for popovers... Thanks.

Taylor d.

Oh I also changed the spices: like roughly 1 heaping tsp each of curry, cumin, coriander, black mustard seeds, cumin seeds, garam masala, anddddd tumeric? I think that’s it! Good luck! Just do it to taste! Recipes are just a silly framework!

elliot

2 garlic cloves, 1tsp ginger2tsp curry powder, 2tsp cumin, 1tsp coriander, 1tsp tumeric, 1/2tsp red pepper flakes3cups chicken stock, 1 can coconut milkPop 1/2tsp of each mustard seed and cumin seed and add at endReally good, lots of flavor

WanjikuN

Loved this recipe! I made a few changes and it came out delicious! No dried coconut, just half coconut milk and half vegetable broth; used garam masala bc I didn’t have curry powder; and added the cilantro while it was cooking for the last 5 minutes, chopped tomatoes when it finished cooking, and avocado green onion as garnish

ea

Can of coconut milk instead of flakes, green instead of red lentils.

Mozolito

This soup was spectacular, and I followed the recipe closely (I added smoked paprika to the spice mix). While the soup was melding its magic on the stove, i put together a mix of fresh, chopped rosemary topped with a good glug of EVOO and juice from half a lemon, and let it sit for a while doing its own melding. After putting the soup in bowls, I drizzled the lemon rosemary oil atop. It was a flavor bomb on an already exquisite soup.

Private notes are only visible to you.

Curried Red Lentil Soup With Toasted Coconut Recipe (2024)
Top Articles
Latest Posts
Recommended Articles
Article information

Author: Allyn Kozey

Last Updated:

Views: 6373

Rating: 4.2 / 5 (43 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Allyn Kozey

Birthday: 1993-12-21

Address: Suite 454 40343 Larson Union, Port Melia, TX 16164

Phone: +2456904400762

Job: Investor Administrator

Hobby: Sketching, Puzzles, Pet, Mountaineering, Skydiving, Dowsing, Sports

Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.