Coconut Curry Lentil Soup

This was the first time I have ever worked with lentils. I wanted to make something healthy but quick to make since I had my cake decorating classes that night. I was afraid of how the soup would turn out since I didn't use a recipe. I sort of just added ingredients and tasted the soup as it cooked. It could have turned out really bad since I have never cooked with lentils but I got lucky and it turned out great.

Lentils are quick cooking which is a plus for me. Now don't get me wrong, I am all for dried beans and soaking them overnight. However, I like that at a moments notice you can use lentils and they will be cooked within an hour. I found that sprinkling feta cheese over the soup was a lovely topping but then again I love feta on just about anything. I used fire roasted diced tomatoes but that is only because those are the tomatoes that my husband prefers. This soup would be perfect to make a huge batch and freeze portions in the freezer for later dinners.

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. oil
  • 1 bay leaf
  • 1 lb lentils
  • 4 c. water
  • 1 (13 oz) can light coconut milk
  • 1/4 tsp. yellow curry powder
  • 2 tsp. red curry powder
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 tsp. fresh ginger, grated
  • 1/4 tsp. ground cayenne pepper

  1. In a medium pot heat oil over medium heat. Add onions and saute for 5 minutes or until tender. Add garlic and cook an additional 2 minutes.
  2. Add the remaining ingredients and bring to a boil. Lower heat and simmer for 1 hour, covered and stirring occasionally.

This post is submitted in
Something I Whipped Up
Motivate Me Monday
Just Another Meatless Monday
My Meatless Mondays
Mad Skills Monday
Market Yourself Monday
A Southern Fairytale
Food Trip Friday


Jill said...

Looks great! I made experimental soup this week too!


Debbi Does Dinner Healthy said...

Yum! I know I would love this but I would be alone eating it! Not that it has stopped be before from making something just for me! It looks fantastic! Thanks!

April@The 21st Century Housewife said...

Great recipe! What a lovely combination and balance of flavours!!

☺lani☺ said...

Yum, I never tried cooking lentils... maybe later. Thanks for sharing! Have a great week ahead!

Diane said...

Yummy, this looks and sounds delish. Thanks so much for sharing the recipe.

Ginger said...

Thanks for linking up to Mad Skills Monday!

Shel at Dreamy Nest said...

I've never cooked with lentils but this may get me to try it. The list of ingredients sound yummy!

And I LOVE Feta cheese! :)

Sweet and Savory said...

Thanks for linking this interesting combination of flavors at My Meatless Mondays. This is a thick soup. I bet, it would be even better, in the winter. It must fill you up.

You have a black bean soup, I want to make. I think you could keep us fed for months.

Joanne said...

I love lentils, especially when paired with coconut (okay I love anything paired with coconut). So cool that you just threw all these fantastic things together and came up with a masterpiece!

FoodTripFriday said...

I love Lentils but unfortunately,I don't know how to make one,I always eat it whenever a friends served. :)