Curried Coconut Lentil Soup with Naan Croutons Recipe
A comforting and flavorful curried coconut lentil soup served with homemade spiced naan croutons, perfect for a hearty and warming meal.
- 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
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
- 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.
- Add aromatics: Stir in the finely chopped garlic and thumb-sized piece of finely chopped ginger, cooking for 30 seconds to release their flavors.
- 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.
- Incorporate tomato purée: Squeeze in 1 tablespoon of tomato purée and stir for another minute to blend it into the aromatic mixture.
- 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.
- 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.
- 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.
- 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.
- 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
