Curried Coconut Lentil Soup with Naan Croutons Recipe

Introduction

This curried coconut lentil soup is a comforting and flavorful dish perfect for any season. Creamy lentils simmered with warming spices and coconut milk create a rich base, while crunchy naan croutons add a delightful texture contrast.

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 finely sliced onions and cook gently for 10 minutes until softened and golden, avoiding adding salt now.
2. Step 2: Add the chopped garlic and ginger and cook for 30 seconds until fragrant. Stir in the curry powder and turmeric, cooking for another 2 minutes.
3. Step 3: Squeeze in the tomato purée and stir for 1 minute. Then add the red lentils, coconut milk, and 800ml water. Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes until the lentils are soft and the soup thickens. Season with salt to taste.
4. Step 4: Preheat the oven to 200°C (180°C fan)/gas mark 6. Cut the naan into small cubes. Toss them with 1 tablespoon sunflower oil, cumin seeds, and ¼ teaspoon salt.
5. Step 5: Spread the naan cubes in a single layer on a baking tray and bake for 10-15 minutes, turning once, until golden and crisp.
6. Step 6: Ladle the soup into bowls, scatter the naan croutons on top, then garnish with coriander leaves, thinly sliced ginger, and green chilli slices to serve.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or use a hotter chilli variety.
• Swap red lentils for yellow lentils for a slightly different texture.
• Use gluten-free naan or pita bread if you want a gluten-free version of the croutons.
• Fresh lime juice squeezed over the finished soup adds a lovely brightness.

Storage

Store the soup chilled in an airtight container for up to four days. You can also freeze it for up to six months. Reheat gently on the stove, stirring occasionally to maintain a smooth texture. Keep naan croutons separate to preserve their crunchiness when serving leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan when made with vegetable oil and coconut milk. Just ensure your naan is vegan or omit it for a gluten-free or vegan option.

How can I thicken the soup if it’s too watery?

Simmer the soup a little longer uncovered to reduce the liquid or mash some of the lentils against the side of the pan for extra thickness.

Curried Coconut Lentil Soup with Naan Croutons Recipe

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4.6 from 116 reviews

A comforting and flavorful curried coconut lentil soup served with homemade spiced naan croutons, perfect for a hearty and warming meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup

• 2 tbsp sunflower oil
• 2 onions, finely sliced
• 4 garlic cloves, finely chopped
• Thumb-sized piece of ginger, finely chopped
• 1 small piece of ginger, 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)
• 800ml water

Naan Croutons

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

Instructions

1. Prepare the base: 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, taking care not to season with salt at this stage.
2. Add aromatics: Stir in the finely chopped garlic and thumb-sized piece of finely chopped ginger, cooking for 30 seconds to release their flavors.
3. Cook spices: Add 1 tablespoon of curry powder and 2 teaspoons of turmeric to the pan. Cook for 2 minutes until the spices become fragrant, stirring continuously to prevent burning.
4. Incorporate tomato purée: Squeeze in 1 tablespoon of tomato purée and stir for another minute to blend it into the aromatic mixture.
5. Add lentils and liquids: Pour in 150 grams of red lentils, a 400ml can of coconut milk, and 800ml of water. Bring the mixture to a gentle boil over medium heat.
6. Simmer soup: Reduce the heat to low and simmer the soup for 25-30 minutes until the lentils are soft and the soup has thickened slightly. Season well with salt to taste.
7. Make naan croutons: Preheat the oven to 200°C (180°C fan/gas mark 6). Cut the plain naan into small cubes and toss them with 1 tablespoon of sunflower oil, ¼ teaspoon of cumin seeds, and ¼ teaspoon of salt.
8. Bake croutons: Spread the seasoned naan cubes evenly on a baking tray. Bake for 10-15 minutes, turning once halfway through, until they are golden and crisp.
9. Serve: Ladle the hot soup into bowls and top with the crispy naan croutons. Garnish with coriander leaves, the thinly sliced piece of ginger, and the thinly sliced green chilli for an extra kick.

Notes

• The soup can be chilled for up to four days or frozen for up to six months for easy meal prep.
• Adjust the amount of green chilli to control the spice level in the soup.
• Use gluten-free naan or alternative bread for a gluten-free version.
• The soup thickens as it cools; reheat gently adding a splash of water or stock if needed.
• For a smoother texture, blend the soup partially or fully before serving.

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