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. Topped with crispy naan croutons, fresh coriander, and a hint of chilli, it makes for a hearty meal that’s both nourishing and full of flavor.

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

1. 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 they are softened and golden without adding salt.
2. Step 2: Add the chopped garlic and ginger to the pan and cook for 30 seconds, stirring constantly.
3. Step 3: Stir in the curry powder and turmeric, cooking for another 2 minutes until the spices become fragrant.
4. Step 4: Add the tomato purée and cook for an additional minute, stirring well to combine.
5. Step 5: Tip in 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 with salt to taste.
6. Step 6: While the soup simmers, prepare the naan croutons. Preheat the oven to 200°C (180°C fan) or gas mark 6.
7. Step 7: Cut the naan into small cubes, then toss them with 1 tablespoon of sunflower oil, cumin seeds, and ¼ teaspoon of salt.
8. Step 8: Spread the naan cubes out on a baking tray and bake for 10-15 minutes, turning once halfway through, until they are golden and crisp.
9. Step 9: To serve, ladle the soup into bowls and scatter over the naan croutons. Top with the coriander leaves, thinly sliced ginger, and green chilli for a fresh, spicy finish.

Tips & Variations

• For a milder soup, remove the seeds from the green chilli before slicing.
• Use fresh spinach or kale stirred into the soup during the last 5 minutes of cooking for added greens.
• Replace the sunflower oil with coconut oil for a richer coconut flavor.
• Use gluten-free naan or pita bread to make the croutons suitable for gluten-free diets.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave. The soup also freezes well for up to six months—thaw overnight in the fridge before reheating. Keep the naan croutons separate and add them fresh at serving time to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils work best as they cook quickly and break down to create a creamy texture, but you can substitute with yellow lentils if needed. Brown or green lentils take longer to cook and stay firmer, so adjust cooking times accordingly.

How spicy is this soup?

The soup has a mild to moderate heat level from the curry powder and turmeric, with the option to add fresh green chilli slices on top to increase spice to your preference.

Curried Coconut Lentil Soup with Naan Croutons Recipe

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★★★★★

4.4 from 654 reviews

A comforting and flavorful curried coconut lentil soup served with crunchy naan croutons. This soup combines creamy coconut milk, aromatic spices, and tender red lentils for a hearty and nutritious meal, topped with fresh coriander, ginger, and spicy green chilli for an added kick.

• Author: Isabella
• 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 1x2x3x

Soup

• 2 tbsp sunflower oil
• 2 onions, finely sliced
• 4 garlic cloves, finely chopped
• 1 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

Naan Croutons

• 1 plain naan
• 1 tbsp sunflower oil
• ¼ tsp cumin seeds
• ¼ tsp salt

Instructions

1. Cook the onions: Heat 2 tablespoons of sunflower oil in a large saucepan over low heat. Add the finely sliced onions and cook gently for 10 minutes until softened and golden, without seasoning them at this stage.
2. Add garlic, ginger, and spices: Stir in the finely chopped garlic and ginger, cooking for 30 seconds. Then add the curry powder and turmeric, cooking for an additional 2 minutes until fragrant.
3. Add tomato purée and lentils: Squeeze in 1 tablespoon of tomato purée and stir for one minute. Pour in the red lentils, coconut milk, and 800ml of water. Bring the mixture to a gentle boil.
4. Simmer the soup: Reduce the heat and let the soup simmer gently for 25–30 minutes until the lentils are soft and the soup has thickened slightly. Season well with salt to taste. The soup can be chilled for up to four days or frozen for up to six months.
5. Prepare the naan croutons: Preheat the oven to 200°C (180°C fan) or gas mark 6. Cut the naan bread into small cubes and toss with 1 tablespoon sunflower oil, cumin seeds, and ¼ teaspoon salt. Spread the cubes evenly on a baking tray.
6. Bake the croutons: Bake the naan cubes in the preheated oven for 10–15 minutes, turning once halfway through, until golden and crisp.
7. Serve: Ladle the hot soup into bowls, scatter over the naan croutons, and top with fresh coriander leaves, thinly sliced ginger, and green chilli for added flavor and heat.

Notes

• Do not add salt when cooking the onions, as it may prevent them from softening properly.
• The soup thickens as it simmers; adjust water quantity if you prefer a thinner consistency.
• You can substitute red lentils with yellow lentils if desired, but cooking time may vary.
• For a milder version, omit or reduce the green chilli garnish.
• Leftover curried coconut lentil soup freezes well and makes a great meal for busy days.

Keywords: curried lentil soup, coconut milk soup, vegetarian Indian soup, naan croutons, easy lentil soup, coconut curry soup