Curried Red Lentil Soup with Coconut Milk is creamy with a subtle curry flavour. This soup is rich in protein, healthy, and nutritious.
Curried Red Lentil is hearty and delicious. Curry flavoured and has a richness from coconut milk.
Remember my previous post on Poached pears in Cranberry juice where I talked about our menu on the weekend post-Diwali. The weather was gloomy and cold. And what could be a better way to welcome your guest with a warm bowl of soup.
I guess in India dal (lentils) is an integral part of the daily menu. Rice, dal, and curries are a staple and simple Indian menu. A simple dal to Andhra style sour Pappu (Spicy and tangy lentils) I just love them all. Dal (Lentils) being a good source of protein, it is always a healthy option too.
But when you do a makeover to the regular dal and call it as a soup then you need to sound convincing to your folks. There has to be an interesting twist to it. To my delight, it was enjoyed by everyone.
The addition of coconut milk brings a creamy and rich texture. I also added some crispy curried chickpeas to give some texture to it.
More Soup Recipes...
- 1.5 cups red lentil
- 250 ml coconut milk
- 1 tablespoon olive oil
- 1 onion medium sized chopped
- , 5 cloves garlic minced - 6
- 1 carrot large , chopped
- 1 red bell pepper
- 2 Tomatoes medium , blanched and chopped
- ½ teaspoon turmeric
- 1.5 tsps curry powder
- ½ teaspoon cumin powder
- 1 - 2 green chilli chopped
- 1 teaspoon thyme dried
- ½ cup chickpea cooked
- to taste salt
- Soak lentils/dal in water for 1 hour.
- In a pan add 1 tablespoon oil. Add chopped garlic (4 cloves, keep rest for later use). Once it starts to brown, add chopped onions. Let it cook until it is transparent. Add tomatoes. mix well.
- Add chopped carrot, red bell pepper. Cook for 5-6 minutes. Add Soaked lentil. All turmeric, 1 teaspoon curry powder, cumin powder, chopped green chilli. Give it a good mix and cook for 5 minutes.
- Add enough water, so that lentil is completely covered with water. Let the lentil cook until it is completely done.
- At this point, if you don't want any chunks of vegetables, mash the veggies using a potato masher or back of a spoon. (I like it bit chunky though)
- Once the lentil is cooked through, add coconut milk. Adjust water to get the desired consistency. Add salt and dried thyme. Let it cook on low heat for 5 minutes. Switch of the gas.
- For crispy Chickpea topping: In a small pan put .5 teaspoon oil, add chopped garlic. let it get aromatic. Add cooked chickpea, remaining curry powder and a little salt. Fry till chickpeas feel slightly crispy.
@anne I am so sorry.. thank you for pointing it out.. have updated the recipe. 🙂
@Dolphia @Sujatha Thanks you gals... hope you guys give it a try..
When do you put the tomato in?
Sreelatha @ Framed Recipes says
You had me at coconut Subha. And lovely addition of crisp chickpeas. As usual, beautiful styling and images. - Sreelatha
Dolphia Nandi-Arnstein says
Soup looks so good Subha! I love lentil and coconut - I can have them pretty much any time. Photographs are so well styled and bright 🙂