Curried Coconut Lentil Soup with Naan Croutons Recipe
A comforting and flavorful curried coconut lentil soup paired with crispy, spiced naan croutons. This warm, hearty dish combines aromatic spices, creamy coconut milk, and tender red lentils, garnished with fresh coriander, ginger, and green chili for a delightful, wholesome meal perfect for cozy days.
- 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
- 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 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
- Sauté onions: Heat 2 tablespoons of sunflower oil in a large saucepan over low heat. Add the finely sliced onions and cook for 10 minutes, stirring occasionally until they are softened and golden. Avoid seasoning with salt at this stage to enhance caramelization.
- Add garlic, ginger, and spices: Add the finely chopped garlic and ginger to the onions and cook for 30 seconds. Stir in the curry powder and turmeric, cooking for another 2 minutes until fragrant, allowing the spices to bloom and infuse the oil.
- Incorporate tomato purée and lentils: Squeeze in the tomato purée and stir for one minute. Then add the red lentils, coconut milk, and 800ml water. Bring the mixture to a gentle boil.
- Simmer soup: Lower the heat to a simmer and cook uncovered for 25 to 30 minutes until the lentils are soft and the soup thickens slightly. Season generously with salt to taste.
- Prepare naan croutons: Preheat the oven to 200°C (180°C fan)/gas mark 6. Cut the naan into small cubes and toss them with 1 tablespoon of sunflower oil, cumin seeds, and ¼ teaspoon salt. Spread the cubes evenly on a baking tray.
- Bake croutons: Bake the naan cubes for 10 to 15 minutes, turning once halfway through, until they are golden and crisp. Remove from the oven and set aside.
- Serve: Ladle the hot soup into bowls. Scatter the naan croutons on top, then garnish with the fresh coriander leaves, thinly sliced ginger, and green chili for added brightness and heat.
Notes
- The soup keeps well chilled in the refrigerator for up to four days or can be frozen for up to six months for convenient future meals.
- Adjust the green chili quantity based on your preferred spice level.
- For a smoother texture, blend the soup partially or fully before serving.
- Use gluten-free naan or substitute with gluten-free bread for gluten-free diet requirements.
- To make the dish vegan, ensure the naan used is free from dairy or eggs.
Keywords: curried lentil soup, coconut lentil soup, naan croutons, vegetarian soup, Indian-style soup, healthy comfort food
