slow cooker coconut curry lentil stew
Print

Coconut Curry Lentil Soup

This delicious coconut curry lentil soup is a quick and easy meal for those days where you want something simple, yet hearty.
Course Soup
Cuisine Indian
Keyword coconut milk, curry, lentil soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 217kcal
Author Randa Derkson of The Bewitchin' Kitchen

Ingredients

  • 1 tbsp avocado oil
  • 1 small onion diced
  • 1 tbsp minced garlic
  • 1 tbsp ginger paste
  • 2 tsp curry powder
  • 1 lime juiced
  • 1/2 cup cilantro roughly chopped
  • 2 cups chicken broth vegetable broth if vegetarian
  • 1 14oz can coconut milk full fat
  • 1 cup red lentils dried
  • 1 14oz can fire roasted tomatoes diced
  • sea salt and pepper to taste

Instructions

  • Heat the avocado oil in a medium sized pot, over medium heat.
  • Add the onion and stir until translucent, about 3-4 minutes. Then add the garlic, ginger, and curry. Stir until fragrant. 
  • Add the lentils and stir it around so it coats the curry mixture. Then add the tomatoes, 1/4 cup of the cilantro, broth, lime juice, and coconut milk. Season with sea salt and pepper.
  • Bring the soup to a boil over medium heat, then reduce to a simmer for 25 minutes. Stir it often as the lentils could stick to the bottom.
  • Taste and adjust seasonings to your liking. Garnish with the remaining cilantro, if desired.

Instant Pot Instructions

  • Add all of the ingredients to the Instant Pot, seal, and do a manual pressure for 15 minutes.
    Do a quick release, but if you find it sputtering, let it release naturally.

Notes

Recipe slightly adapted from Goodfood (affiliate).
Weight Watchers: 12 SmartPoints as listed. 4 SmartPoints when using light canned coconut milk instead of full fat.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 32g | Protein: 12g | Fat: 4g | Sodium: 437mg | Potassium: 592mg | Fiber: 14g | Sugar: 2g | Vitamin A: 3.1% | Vitamin C: 21.3% | Calcium: 5% | Iron: 22.4%