Curried Coconut Lentil Soup with Naan Croutons Recipe
A comforting and aromatic Curried Coconut Lentil Soup served with crispy naan croutons. This hearty soup combines red lentils, coconut milk, and warming spices like curry powder and turmeric for a rich, flavorful meal, topped with fresh coriander, ginger, and green chilli for an extra kick. The toasted naan croutons add a delightful crunch, making this dish perfect for a cozy lunch or dinner.
- 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 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
- Sauté the onions: Heat 2 tbsp sunflower oil in a large saucepan over low heat. Add the finely sliced onions and cook for 10 minutes until softened and golden, stirring occasionally. Avoid seasoning with salt at this stage to allow caramelization.
- Add garlic and ginger: Stir in the finely chopped garlic and ginger, cooking for 30 seconds to release their aromas without browning.
- Cook the spices: Add the curry powder and turmeric to the saucepan and cook for 2 minutes until the spices become fragrant, stirring continuously to prevent burning.
- Add tomato purée: Squeeze in the tomato purée and stir well, cooking for another minute to blend the flavors.
- Add lentils, coconut milk, and water: Add the red lentils, 400ml coconut milk, and 800ml water to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 25-30 minutes until the lentils are soft and the soup thickens.
- Season the soup: Season the soup generously with salt to taste. Stir well to combine.
- Prepare naan croutons: Preheat the oven to 200°C (180°C fan) / gas mark 6. Cut the plain naan into small cubes. Toss the cubes with 1 tbsp sunflower oil, cumin seeds, and ¼ tsp salt until evenly coated.
- Bake the croutons: Spread the naan cubes out on a baking tray in a single layer. Bake for 10-15 minutes, turning once halfway through, until the croutons are golden and crisp.
- Serve: Ladle the lentil soup into bowls. Scatter the naan croutons on top, then garnish with the fresh coriander leaves, thinly sliced ginger, and green chilli for added flavor and texture.
Notes
- This soup keeps well chilled for up to four days and can be frozen for up to six months.
- Adjust the amount of green chilli according to your heat preference.
- For a smoother texture, blend part of the soup before serving.
- Use gluten-free naan to make this dish gluten free if needed.
- Adding a squeeze of lime juice before serving brightens the flavors.
Keywords: curried lentil soup, coconut lentil soup, vegetarian soup, Indian spices, naan croutons, warming soup
