MOXHAVENa haven for the moxie

The Kitchen · Soups

The Moxhaven Kitchen

Golden Coconut Red Lentil Curry Soup

From the kitchen of Rachel WhiteQuick & Easy

Jump to recipe
From the kitchen of Rachel White

Golden Coconut Red Lentil Curry Soup

  • Servesabout 12

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic
  • 1 tablespoon fresh ginger, grated
  • 2¼ cups dry red lentils, rinsed
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 2 cans (14.5 oz each) diced tomatoes
  • 3 tablespoons red curry paste (or 2 tablespoons curry powder)
  • 6 cups vegetable broth
  • salt
  • juice of 1 lime

Topping ideas

Cilantro

Method

  1. Sauté the onion, garlic, ginger, and curry paste for 5 minutes.
  2. Add the lentils, tomatoes, and broth. Simmer 20–25 minutes, until the lentils are soft.
  3. Stir in the coconut milk and heat through.
  4. Finish with the lime juice and salt.

Good to know

Check the curry paste label. Many red curry pastes contain shrimp paste or fish sauce, so look for one marked vegan, or use the curry powder.

Back to Soups

A candlelit table from above, with an olive wood bowl, a charcuterie board and votives
Letters from the porch

Pull up a chair.

Every so often I’ll write you a letter. A recipe, a tradition we’re trying, whatever magic (or glorious mess) happened at our table that week. No lectures, nothing salesy, just a friend waving from the porch.