Recipe Detail

Curried Lentil, Tomato, and Coconut Soup Recipe | Bon Appétit

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  1. 2 tablespoons - virgin coconut oil or extra virgin olive oil
  2. 1 - medium onion, finely choopped
  3. 2 - garlic cloves, finely chopped
  4. 2 1/2 - inch piece ginger, peeled and finely grated
  5. 1 tablespoons - medium curry powder
  6. 1/4 teaspoons - crushed red pepper flakes
  7. 3/4 cups - red lentils
  8. ounces - 14.5 can crushed tomatoes
  9. 1/2 cups - finely chopped cilantro, plus leaves with tender stems for serving
  10. 1 - kosher salt and fresh black pepper
  11. - 13.5 can unsweetened coconut milk, shaken well
  12. - lime wedges for serving


Step 1
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

Step 2
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Step 3
Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.


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