Creamy Red Lentil Curry Soup

Recipe and images courtesy of Romy London (@romylondonuk on Instagram

This cozy red lentil coconut curry soup is the kind of recipe that makes you want to grab your favorite bowl and curl up on the couch with your favourite TV show or a good book. The combination of creamy coconut milk, warming spices, protein-packed red lentils and tofu creates pure magic in a bowl - and the best part is how ridiculously easy it is to throw together!

Prep time: 15 minutes
Cooking time: 30 minutes

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 tablespoon ground cumin
• 1 tablespoon tomato paste
• 400g dried red lentils, rinsed
• 1 litre vegetable stock
• 2 tins (400ml each) full-fat coconut milk
• 1 block (350g) silken tofu
• 2 tablespoons lime juice
• Salt and pepper to taste

For Garnish:

• fresh coriander
• coconut cream
• crispy fried shallots
• chili flakes and/or chilli oil (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. When oil is heated (approximately 30 seconds), add diced onion and cook until translucent and softened, approximately 5 minutes, stirring occasionally to prevent sticking.
2. Add minced garlic and grated ginger to the pot. Cook for 2 minutes until fragrant.
3. Incorporate curry powder, turmeric, and cumin. Stir thoroughly and toast spices for 1 minute to enhance flavors, being careful not to burn. Then stir in tomato paste and add a splash of water to loosen the spices.
4. Add red lentils and vegetable broth. Increase heat to bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes, stirring periodically.
5. Add coconut milk (shaken well) and silken tofu. Simmer for an additional 10 minutes, or until lentils are fully softened and beginning to break down.
6. Using an immersion blender, process the soup until completely smooth, taking care to avoid hot splashes.
7. Incorporate lime juice, salt, and pepper to taste. Adjust seasonings as needed.
8. Serve in bowls, garnished with fresh coriander, a drizzle of coconut cream, a drizzle of chilli oil or a sprinkle of chilli flakes and some crispy shallots.

Pro Tips:

• This protein-rich soup can be stored in the refrigerator for up to 5 days.
• Adjust the curry powder to your preferred level of spiciness, and add a little chilli powder, if you prefer a little extra heat!