Golden curry soup with red lentils and coconut milk
Curry powder is one of those ingredients that transforms a soup in minutes from bland to rich and aromatic. This red lentil soup is quick to make, filling, and lends itself well to variation: you can add zucchini, spinach or chickpeas, depending on what you have at home. The organic curry from 't Lof der Kruiden provides a gentle, warm flavor without the soup becoming sharp, making this recipe also suitable for children. The secret lies in briefly frying the spices in oil before adding the remaining ingredients: this allows the aromas to fully develop.
Prep Time
10 minCook Time
25 minTotal
35 minDifficulty
EasyServings
4
Ingredients
- 2 el olijfolie
- 1 ui gesnipperd
- 2 teentjes knoflook fijngesneden
- 1 el kerrie - curry mild
- 1 tl kurkuma bio
- 200 g rode linzen (gespoeld)
- 400 g gepelde tomaten (blik)
- 400 ml kokosmelk
- 600 ml groentenbouillon
- 1/2 citroensap
- zeezout
- peper zwart
- 1 bosje verse koriander of peterselie
Cook Time
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1Heat the olive oil in a large pan over medium-high heat. Add the onion and fry for 5 minutes until it becomes translucent.
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2Add garlic, curry and turmeric. Stir well and let simmer for 1-2 minutes so the spices release their aroma.
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3Add the rinsed lentils, peeled tomatoes and vegetable broth. Bring to a boil.
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4Lower the heat and let simmer gently for 20 minutes until the lentils are cooked and soft.
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5Add the coconut milk and stir through. Let simmer for another 5 minutes on low heat.
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6Season with lemon juice, salt and pepper.
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7Serve with fresh cilantro or parsley and, if desired, a splash of extra coconut milk.
Tips
- The soup will thicken as it sits: add a little extra broth when reheating.
- Replace coconut milk with full-fat yogurt for a lighter version (add the yogurt after removing from heat to prevent curdling).
- Delicious with naan or flatbread on the side.