Red Lentil Soup with Curry and Coconut Milk

This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.

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  • 3 Tbs. vegetable oil
  • 2 medium onions, chopped (2 cups)
  • 1 cup red lentils
  • 3 medium carrots, peeled and roughly chopped (1 cup)
  • 14-oz. can coconut milk
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 Tbs. curry powder, preferably hot
  • 1/2 cup chopped cilantro


  1. In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
  2. Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
  3. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, and add a bit more salt if desired. Serve hot.

Nutrition Information

  • Calories 399
  • Carbohydrate Content 33 g
  • Cholesterol Content 0 mg
  • Fat Content 26 g
  • Fiber Content 14 g
  • Protein Content 14 g
  • Saturated Fat Content 16 g
  • Sodium Content 33 mg
  • Sugar Content 0 g