Curried Coconut Lentil Soup with Naan Croutons Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the croutons: Bake the naan cubes in the preheated oven for 10–15 minutes, turning once halfway through, until golden and crisp.
- 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
