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An all vegan creamy, savoury, and coconut based soup with curry and lentils? Yes please! This plant based coconut curry lentil soup is the perfect fix to a cold gloomy day. Its also packed with protein and very filling!
This recipe had been ever on my mind ever since I was once served this while on vacation. I did not know what to expect when looking at it on the menu but I ordered it anyway. The soup turned out to be filled with immense flavour and it was simply delicious. I’ve been working to create a recipe to enjoy at home ever since.
I’m adding a Jamaican touch to this recipe with the seasonings and methods I use but feel free to whatever seasonings, spices, and fresh produce you desire.
What you’ll need
- Dried Green Lentils
- Onion
- Garlic
- Ginger
- Tomatoes
- Coconut Milk
- Scotch Bonnet Pepper– Leave this whole! The seeds are very spicy and can make the dish too hot if cut or burst.
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Spices
- Jamaican Curry Powder- Any curry powder can do but my all time favorite is by the Jamaican company Blue Mountain. It has intense flavours and offers a signature Carribbean taste. Grab a bottle here.
- Cumin
- No salt Seasoning- My method of cooking involves low amounts of salt. In order to still have flavourful food, I use a variety of salt free seasoning blends. Mrs. Dash is my go-to at the moment.
- Black Pepper
- Sea Salt
- Garlic/Onion Powder
- Cayenne Powder
- Cane sugar (optional)
How to make Coconut Curry Lentil soup
This recipe is one pot and quite simple to make. The whole process takes less than 30 minutes from prep to cook.
1. Chop onion and tomatoes into small pieces. Grate the ginger and garlic. Leave the scotch bonnet pepper whole as the seeds are extremely spicy.
2. Sauté the garlic, ginger, and onions for 2 minutes or until fragrant.
3. Add in the chopped tomatoes and stir for another 2 minutes.
4. Pour in the dry seasonings and the lentils and combine. Pour enough water just to cover the lentils and allow to cook for about 15-20 minutes on medium low heat.
5. Once the lentils are soft, add in 2 cups of coconut milk and stir well. Allow to cook for another 5 minutes.
6. The soup is ready. The final result can either be blended or served as is. Each way is equally delicious!
*Note: If you choose to blend the soup, be sure to add in more coconut milk to loosen the soup!
What to pair with Creamy Coconut Curry Lentil Soup
When I first discovered the dish, the restaurant served a delicious sauté of oyster mushrooms to pair on top of it. The fat from the mushrooms cut through the creaminess of the soup and paired extremely well. Along with a nice warm slice of bread, these 3 items are a match made in heaven.
How to Store Coconut Curry Lentil Soup
This soup can keep well in the fridge for about 5 days. When I want to reheat I simply splash in a little coconut milk (or water) and warm it up in small saucepan for about 5 minutes. The soup can also be warmed in the microwave. Just add a little bit of liquid and stir in between microwave intervals.
This soup can be frozen! I would say the best way to go about this method would be to freeze them in ice cubes then plop a few into a small sauce pan when ready to reheat. They make great for meal prep and those busy days when you just can’t find yourself over the stove for too long. If you need a good large ice cube tray, check these out.
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