Red Lentil and Vegetable Coconut Curry Soup

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Preparation time: 45 min
Cooking time: 45 min

Difficulty: Easy - for beginners
Serves: 8

Dietary guidance: v v n g d 

Tags: soup · basil · vegetable · red · curry · lentils · coconut ·


1 large onion, chopped
3 cloves garlic, thinly sliced
1 Tbsp fresh ginger, minced
1/4 cup red lentils
2 Tbsp curry powder
1 Tbsp turmeric
1 tsp cinnamon

1 cup yellow potatoes, chopped
1/2 cup carrots, chopped
1/2 cup parsnips, chopped
1 cup spinach
1/2 cup fresh basil

2 cups tomatoes, chopped
8 cups water
2 vegetable bouillon cubes (low sodium)
1 can coconut milk
juice from 1 lime
pinch of sugar

salt and pepper to taste


1) Saute onion, garlic, ginger, red lentils, curry, turmeric and cinnamon over medium heat until onions are soft, around 3 minutes.

2) Add potatoes, carrots, parsnips, spinach and basil. Cook until spinach is wilted, around 3 minutes. Stir continuously.

3) in the meantime, boil water and add bouillon cubes. Stir until dissolved, around 1 minute.

4) Add tomatoes, bouillon, coconut milk, lime juice and pinch of sugar. Bring to a boil. Reduce heat to low and simmer, covered, for at least 30 minutes. Season with salt and pepper to taste before serving.


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