This INCREDIBLY delicious curried coconut lentil soup is perfect for when you want a healthy, hearty lunch or dinner without skipping on flavour! Want to impress your dinner party guests? Crack this bad boy out as a starter and you’ll grab them hook line and sinker. Not only does it taste absolutely flippin’ amazing, it’s also naturally gluten free and vegan – just like my balsamic roasted red pepper and tomato soup recipe! So this lentil soup really is perfect for pleasing everyone.
Very much like this wonderful slow cooker vegetable soup recipe, it’s incredibly versatile. You can eat this lentil soup as a starter, lunch or even a speedy dinner. Basically you can eat it at any time of day and feel happy and satisfied! Don’t have all the vegetables in the recipe? Not to worry! Just substitute in what you have at home, making sure to stick to roughly the same amounts. Remember that harder vegetables (like pumpkin, parsnips etc) will need longer to cook, so add them in when you would the butternut squash/carrots. Softer veg (like peas, sweetcorn etc) will need much less, so add these in for the last 5-10 mins of cooking time.
Preparing a butternut squash for lentil soup is actually easier than you might think. Using a pumpkin instead? Check out my easy guide for preparing a pumpkin in this slow cooker pumpkin soup recipe.
See, I told you it wasn’t that difficult! Now you can use it however the recipe tells you to. (In this case, in cubes.)
Want to really impress your friends, family or dinner party guests? Add a half teaspoon dollop of natural yoghurt/sour cream or creme fraiche (plain soy yoghurt for vegans) into the middle. Take a cocktail stick or knife and swirl it around to make a pretty pattern. Finally top it off with a scattering of chilli flakes and a little fresh parsley. Your bowl of lentil soup just went from being worth £3.95 a dish to £8.95 a dish in about 60 seconds. BOOM. You’re welcome!
Freezing lentil soup is easy! Simply let it cool completely once you’ve blended it, then divide between freezer bags/tubs and freeze. Use your soup within 1-2 months.
Not made a lentil soup before? Never fear! Kitchen Mason is here 😀
Here’s what you will need to make 4-5 portions.
(For a printer friendly version, see the recipe card at the end of this post)
Firstly, prepare your ingredients/chop those vegetables if you haven’t already.
Heat the coconut oil (1 tbsp) in a large saucepan or pot over a medium heat. When the oil is hot, add in the cubed butternut squash (1.2 kg | 2lb 10 oz) the sliced carrots (200g | 7oz) and the sliced onion (x 1). Give it a good stir then fry for 1-2 minutes.
Next up, the spices! Sprinkle in the ras el hanout (1 tbsp), the cumin (1 + 1/2 tsp), the garlic (2 cloves, minced) and some salt and pepper. Remember that you are seasoning 4-5 portions so you will need to be a little generous with the salt & pepper.
Now give it all a really good mix to coat everything in those wonderful spices then let it cook for 1-2 minutes.
For the final addition, let’s add in the remaining ingredients. So tip in the red lentils (100g | 3.5 oz), the vegetable stock (1 litre | 1 quart), the coconut milk (1 x 400ml tin | 1 + 2/3 Cup) and the chilli flakes (a pinch).
Next, give it all a really good stir and crank up the heat to bring this baby up to the boil! Once it’s boiling, reduce the heat and simmer for 15 – 20 minutes until the vegetables are nice and soft.
Now all that’s left to do is allow it to cool for a little bit then blend it either in batches in a food processor, or right there in the pan with a stick blender. The latter is definitely my favourite option because it makes WAY less pots to wash! Just make sure you’re careful if it’s still a little hot.
And there you have it! A CRAZY tasty, healthy and speedy meal that’s naturally gluten free, dairy free, vegetarian and vegan. I’m willing to bet that your house smells pretty darn amazing right now too!
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
Swirl some sour cream, creme fraiche or yoghurt (soy yoghurt for vegan) into the top of each bowl then top with a little fresh parsley and chilli flakes for a 'restaurant' finish.
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