This curried coconut lentil soup is rich, comforting and packed with flavour. It’s an excellent choice when you want a healthy, filling meal without sacrificing taste. Serve it as a starter to impress guests, or enjoy it as a quick lunch or weeknight dinner — it’s reliably delicious and simple to make.
How versatile is curried coconut lentil soup?
This soup is extremely versatile. It works perfectly as a starter, a satisfying lunch or a speedy dinner. If you don’t have every vegetable listed, swap in what you have at home, keeping quantities roughly the same. Harder vegetables such as pumpkin or parsnips will need longer cooking time and should be added early. Softer veg like peas or sweetcorn should be stirred in during the final 5–10 minutes.
How to prepare butternut squash
Preparing a butternut squash for this recipe is straightforward. If you prefer to use pumpkin, follow the same basic steps.
- Slice off the stem and base.
- Cut where the neck meets the bulb to make two manageable pieces.
- Peel the skin off each piece.
- Cut into cubes as the recipe directs.
Once cubed, the squash is ready to add to the pot.
How to make the soup look elegant
For a restaurant-style finish, spoon a small dollop (about 1/2 teaspoon) of natural yoghurt, crème fraîche or plain soy yoghurt into the center of each bowl. Use a cocktail stick or the tip of a knife to swirl it into a pretty pattern. Finish with a sprinkle of chilli flakes and a few fresh parsley leaves for colour and contrast.
Freezing and storage
This soup freezes very well. Once blended, cool it completely and divide it into freezer-safe tubs or bags. Label with the date and store for up to 1–3 months. Thaw overnight in the refrigerator and reheat gently on the stove until piping hot.
Recipe tips
If you’ve never made lentil soup before, these tips will make the process easier and the result even better.
- Don’t worry about perfectly uniform chopping — you’ll be blending the soup.
- Prep all ingredients before you start to make cooking smoother.
- Adjust chilli flakes to suit your spice preference.
- If you don’t have ras el hanout, garam masala makes a good substitute.
- Be cautious when blending hot soup; hold the blender lid slightly ajar to release steam or cool slightly before pureeing.
- To batch cook, double the recipe in a larger pot; cooking time may increase slightly.
- Freeze in portions you’ll use to avoid waste — individual portions are convenient.
Curried Coconut Lentil Soup – Step by Step
(Printer-friendly recipe card follows below)
Measurements shown include both UK metric and US cup equivalents where noted.
Ingredients (4–5 portions)
- 1 tbsp coconut oil
- 1 x 1.2 kg (2 lb 10 oz) butternut squash, peeled, deseeded and cubed
- 200 g (7 oz) carrots (about 2 medium), peeled and sliced
- 1 onion, peeled and sliced
- 1 tbsp ras el hanout
- 1½ tsp ground cumin
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 100 g (3.5 oz) red lentils
- 1 litre (1 quart) vegetable stock
- 1 x 400 ml tin coconut milk (about 1 2/3 cups)
- Pinch of chilli flakes
Essential equipment
- Large saucepan or stockpot
- Stick blender or food processor
Instructions
Prepare and chop your vegetables before you start.
- Heat 1 tbsp coconut oil in a large saucepan over medium heat. Add the cubed butternut squash, sliced carrots and sliced onion. Stir and fry for 1–2 minutes.
- Add the minced garlic, 1 tbsp ras el hanout, 1½ tsp cumin and season generously with salt and pepper. Stir well and cook for another 1–2 minutes so the spices become fragrant.
- Pour in the red lentils, 1 litre vegetable stock, the 400 ml coconut milk and a pinch of chilli flakes. Stir, bring to a boil, then reduce the heat and simmer for 15–20 minutes until the vegetables are soft.
- Allow the soup to cool slightly, then puree until smooth using a stick blender in the pot or in batches in a food processor. Reheat gently if needed, and adjust seasoning to taste.
Notes
Storage
Serve immediately or cool completely and freeze in airtight containers. Thaw overnight in the fridge and reheat on the stove until piping hot. Use within three months for best quality.
Serving suggestion
Swirl a little yoghurt, crème fraîche or plain soy yoghurt on top of each bowl and finish with fresh parsley and a sprinkle of chilli flakes to brighten the dish.
Additional tips
- Chop roughly — blending will even out textures.
- Prep ingredients first to streamline cooking.
- Adjust spice levels and seasonings to suit your taste.
- Garam masala is a useful substitute if you don’t have ras el hanout.
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