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Red lentil Soup with Coconut Milk, Potatoes and Kale

Red Lentil Soup with Coconut Milk

A comforting Red Lentil Soup with Coconut Milk made with tomatoes, potatoes, curry spices, and creamy coconut milk. Easy, vegan, and full of flavour. Perfect for a cosy weeknight meal or meal prep favourite.
Course Main Dish, Soup
Category Asian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Calories 556 kcal
Autor Elle

Ingredients

  • 4 tablespoons virgin coconut oil
  • 2 small yellow onions, peeled and finely chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • A pinch of red chili flakes
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 medium carrot, peeled and finely chopped
  • 400 g potatoes, peeled and diced into small cubes (1–1.5 cm)
  • 1 x 400 g can organic chopped tomatoes
  • 500 ml water (2 cups)
  • 1 x 400 ml can organic coconut milk
  • 150 g red lentils (3/4 cup)
  • Sea salt and freshly ground black pepper to taste
  • 2 handfuls kale stems removed and finely chopped (optional)

For serving:

  • lime wedges for serving
  • Fresh coriander leaves optional

Method

  1. Sauté the aromatics: Heat the coconut oil in a medium-sized pot over medium-high heat. Add the onions and sauté until translucent and lightly caramelised, about 8 minutes, stirring occasionally. Stir in the curry powder, ground coriander, chilli flakes, garlic, ginger, and tomato paste. Cook for another 2 minutes, stirring well.

  2. Add the vegetables: Add the carrot and potatoes and sauté briefly, about 1 minute. Stir in the chopped tomatoes and 500 ml cold water. Season with about 1 teaspoon of salt and a generous pinch of freshly ground black pepper. Let simmer for a few minutes, until heated through.

  3. Add lentils and coconut milk: Pour in the coconut milk and red lentils. Bring to a boil, then reduce the heat to medium and simmer until the potatoes and lentils are tender and starting to fall apart, about 20 minutes. (Cooking time may vary slightly depending on the size of the potato cubes.)

  4. Add kale (optional): A few minutes before the end of the cooking time, add the kale if using. Cover the pot and let the steam soften the kale for 2–3 minutes.

  5. Serve and enjoy: Divide the soup among four bowls and serve with lime wedges for squeezing over the top. Tip: Don’t skip the lime! Its bright acidity perfectly balances the creamy richness of the coconut milk and brings all the flavours together beautifully.

  6. Garnish with fresh coriander leaves, if using. Enjoy!

Notes

  • Choose a curry powder you enjoy. The flavour of the curry powder really sets the tone for this soup. I like to use the classic curry powder from Lebensbaum (unpaid mention) for its well-balanced warmth and depth.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.