Coconut Red Curry Lentil Soup

Early last spring, I was crying tears of jealousy as all my favorite west-coast and southern bloggers began showcasing the early harvest of local fruits and vegetables. Here in New England where snow still dotted the rock-hard earth, fresh summer produce was nothing but a dream.

After what seemed like eons, fresh local produce eventually arrived and I savored it as best I could. In fact, the farmers markets are still going strong with tomatoes, beans, eggplant, beets, lettuces, and of course, my beloved winter squash.

But that didn’t stop me from an early plunge into fall foods.
During the final week of August, when the temperatures plummeted and clouds and rain filled the sky, it felt enough like fall to make some soup. I remembered Heidi’s last soup of winter, an earth-toned gem with warm spices accented with sweet golden raisins seen on 101 Cookbooks. I knew without a doubt this would become my first soup of fall. Of course, it wasn’t really fall and summer showed it’s bright face for most of September. But a little taste was all I needed.

It was the perfect soup for just that time of  year too. Rich and hearty, but in a lighter, elegant way; not too heavy like some cold-weather favorites. And, the red and yellow lentils create a bright color reminiscent of the best produce of late summer and early fall – or an Indian summer sunset. Though it should go without saying, this soup is incredibly nutritious too, packed with filling fiber and protein. Now that fall is here to stay, I guarantee this soup greet me again on a busy weeknight as I stumble in from the chilly outdoors.

Coconut Curry Red Lentil Soup
Slightly Adapted from 101 Cookbooks
Printable Recipe

I added some shrimp for a little extra protein, which I think went nicely with the lentils and didn’t distract from the flavors of the soup. I also chose to make it in the crockpot, but you can refer to Heidi’s recipe for the stove-top instructions.

1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
2 medium carrots, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or coconut oil
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped
toasted coconut, for garnish

Optional: 3oz raw shrimp per serving, peeled and deviened, shells removed
lime juice

Start by rinsing the lentils. Put them in a bowl, add enoguh water to cover, and stir around. Drain through a mesh sieve. Repeat until water runs clear. Place the rinsed lentils in a crockpot with the water and carrots.

In a small saucepan over medium heat, toast the curry powder until it is fragrant and has darkened a bit. Transfer to a small dish and set aside.

Heat the butter or coconut oil in the pan, and add half of the scallions, the ginger and the raisins. Saute for two minutes, stirring constantly. Then add the tomato paste and cook for another minute or two. Off the heat, whisk in the coconut milk and the toasted curry powder. Pour the coconut milk mixture into the crockpot, and season with salt.

Cover and cook on high for 6 hours.

If desired, season the shrimp with salt and pepper and sprinkle with lime juice. Cook under the broiler for about 4-5 minutes, turning once, until just opaque.

Serve the soup garnished with toasted coconut, green onions, cilantro, and shrimp, if using.

Nutritional Info (does not include shrimp)
Servings Per Recipe: 6
Amount Per Serving
Calories: 334.7
Total Fat: 8.8 g
Cholesterol: 10.4 mg
Sodium: 152.2 mg
Total Carbs: 53.7 g
Dietary Fiber: 16.7 g
Protein: 17.4 g

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51 Responses to “Coconut Red Curry Lentil Soup”

  1. 1

    Dawn — October 4, 2010 @ 8:51 pm Reply

    I love recipes like this with the spicy and sweet elements. I'm going to print this one out!

  2. 2

    Shanon — October 4, 2010 @ 9:22 pm Reply

    looks delicious!

  3. 3

    carascravings — October 5, 2010 @ 12:13 am Reply

    Yum, Yum, Yum!I adore any kind of curry!I was thinking of making one tonight for dinner actually.

  4. 4

    Joanne — October 5, 2010 @ 1:01 am Reply

    How did I miss this lovely curry on Heidi's blog!?!?!? I love anything curry-esque and especially adore the sweet and savory here!

  5. 5

    Jennifurla — October 5, 2010 @ 1:37 am Reply

    THis would be my dream dinner tonight, tasty

  6. 6

    Kelly — October 5, 2010 @ 4:25 am Reply

    I love the idea of pairing the lentils with the shrimp for even more protein. This looks incredibly yummy. I too made soup today because i cannot get enough of it once there's a chill in the air.

  7. 7

    Tyler — October 5, 2010 @ 2:43 pm Reply

    Mmmm…I've been craving soup lately with the colder weather. This sounds great! Good call on adding the shrimp.

  8. 8

    Barbara — October 6, 2010 @ 6:34 pm Reply

    I love this, Cara! Lentils are a favorite of mine and they are so good for you! I usually use the French lentils…have never tried red, but after looking at the color of your soup, I'm missing out! The tomato paste helps. Super flavors with the curry and coconut milk. And what a great idea to use raisins. I really like Heidi's blog…she has so many healthy and creative recipes. You've done a super adaptation.

  9. 9

    newlywed — October 6, 2010 @ 10:11 pm Reply

    I love that you adapted this for the crockpot. Crockpot soups are one of the best things about fall and winter!

  10. 10

    Emily — October 7, 2010 @ 7:20 am Reply

    Wow, this looks delicious, Cara! My kind of soup.

  11. 11

    Lori Lynn — October 7, 2010 @ 2:34 pm Reply

    That looks terrific. Like the addition of shrimp.LL

  12. 12

    Susan — October 8, 2010 @ 1:47 am Reply

    I love it when weather dictates what you eat. Soups for fall, even heartier meals for winter… That recipe looks amazing.

  13. 13

    Shannon — October 12, 2010 @ 11:56 am Reply

    love that you adapted it to the crockpot! surely a winner, i'll be trying this one :)

  14. 14

    Susan (peebsmama) — October 24, 2010 @ 12:58 am Reply

    Tried this last night. The flavor was warm and rich. Perfect for a winter dinner with a side of toasted garlic naan bread.

  15. 15

    Assata — January 12, 2011 @ 7:10 pm Reply

    i have used many of internet recipes from many sites. i have never, never felt so moved to leave a comment. This dish was WONDERFUL! i used earth balance instead of butter to make it vegan and my guests LOVED IT and i LOVED IT. i have never made a new dish and loved it the first time. i will be coming back for more ideas!

  16. 16

    Assata — March 28, 2011 @ 8:35 pm Reply

    i have used many of internet recipes from many sites. i have never, never felt so moved to leave a comment. This dish was WONDERFUL! i used earth balance instead of butter to make it vegan and my guests LOVED IT and i LOVED IT. i have never made a new dish and loved it the first time. i will be coming back for more ideas!

  17. 17

    Assata — March 28, 2011 @ 8:35 pm Reply

    i have used many of internet recipes from many sites. i have never, never felt so moved to leave a comment. This dish was WONDERFUL! i used earth balance instead of butter to make it vegan and my guests LOVED IT and i LOVED IT. i have never made a new dish and loved it the first time. i will be coming back for more ideas!

  18. 18

    Shannon — March 28, 2011 @ 8:35 pm Reply

    love that you adapted it to the crockpot! surely a winner, i'll be trying this one :)

  19. 19

    Susan — March 28, 2011 @ 8:35 pm Reply

    I love it when weather dictates what you eat. Soups for fall, even heartier meals for winter… That recipe looks amazing.

  20. 20

    Lori Lynn — March 28, 2011 @ 8:35 pm Reply

    That looks terrific. Like the addition of shrimp.LL

  21. 21

    Emily — March 28, 2011 @ 8:35 pm Reply

    Wow, this looks delicious, Cara! My kind of soup.

  22. 22

    Emily — March 28, 2011 @ 8:35 pm Reply

    Wow, this looks delicious, Cara! My kind of soup.

  23. 23

    newlywed — March 28, 2011 @ 8:35 pm Reply

    I love that you adapted this for the crockpot. Crockpot soups are one of the best things about fall and winter!

  24. 24

    Barbara — March 28, 2011 @ 8:35 pm Reply

    I love this, Cara! Lentils are a favorite of mine and they are so good for you! I usually use the French lentils…have never tried red, but after looking at the color of your soup, I'm missing out! The tomato paste helps. Super flavors with the curry and coconut milk. And what a great idea to use raisins. I really like Heidi's blog…she has so many healthy and creative recipes. You've done a super adaptation.

  25. 25

    Tyler — March 28, 2011 @ 8:35 pm Reply

    Mmmm…I've been craving soup lately with the colder weather. This sounds great! Good call on adding the shrimp.

  26. 26

    Kelly — March 28, 2011 @ 8:35 pm Reply

    I love the idea of pairing the lentils with the shrimp for even more protein. This looks incredibly yummy. I too made soup today because i cannot get enough of it once there's a chill in the air.

  27. 27

    Jennifurla — March 28, 2011 @ 8:35 pm Reply

    THis would be my dream dinner tonight, tasty

  28. 28

    Joanne — March 28, 2011 @ 8:35 pm Reply

    How did I miss this lovely curry on Heidi's blog!?!?!? I love anything curry-esque and especially adore the sweet and savory here!

  29. 29

    carascravings — March 28, 2011 @ 8:35 pm Reply

    Yum, Yum, Yum!I adore any kind of curry!I was thinking of making one tonight for dinner actually.

  30. 30

    carascravings — March 28, 2011 @ 8:35 pm Reply

    Yum, Yum, Yum!I adore any kind of curry!I was thinking of making one tonight for dinner actually.

  31. 31

    Shanon — March 28, 2011 @ 8:35 pm Reply

    looks delicious!

  32. 32

    Dawn — March 28, 2011 @ 8:35 pm Reply

    I love recipes like this with the spicy and sweet elements. I'm going to print this one out!

  33. 33

    Dawn — March 28, 2011 @ 8:35 pm Reply

    I love recipes like this with the spicy and sweet elements. I'm going to print this one out!

  34. 34

    Susan (peebsmama) — March 28, 2011 @ 8:36 pm Reply

    Tried this last night. The flavor was warm and rich. Perfect for a winter dinner with a side of toasted garlic naan bread.

  35. 35

    Assata — March 29, 2011 @ 2:05 am Reply

    i have used many of internet recipes from many sites. i have never, never felt so moved to leave a comment. This dish was WONDERFUL! i used earth balance instead of butter to make it vegan and my guests LOVED IT and i LOVED IT. i have never made a new dish and loved it the first time. i will be coming back for more ideas!

  36. 36

    Emily — March 29, 2011 @ 2:05 am Reply

    Wow, this looks delicious, Cara! My kind of soup.

  37. 37

    Barbara — March 29, 2011 @ 2:05 am Reply

    I love this, Cara! Lentils are a favorite of mine and they are so good for you! I usually use the French lentils…have never tried red, but after looking at the color of your soup, I'm missing out! The tomato paste helps. Super flavors with the curry and coconut milk. And what a great idea to use raisins. I really like Heidi's blog…she has so many healthy and creative recipes. You've done a super adaptation.

  38. 38

    Kelly — March 29, 2011 @ 2:05 am Reply

    I love the idea of pairing the lentils with the shrimp for even more protein. This looks incredibly yummy. I too made soup today because i cannot get enough of it once there's a chill in the air.

  39. 39

    Joanne — March 29, 2011 @ 2:05 am Reply

    How did I miss this lovely curry on Heidi's blog!?!?!? I love anything curry-esque and especially adore the sweet and savory here!

  40. 40

    Emily — April 5, 2011 @ 1:17 am Reply

    Wow, this looks delicious, Cara! My kind of soup.

  41. 41

    Jennifurla — April 5, 2011 @ 1:17 am Reply

    THis would be my dream dinner tonight, tasty

  42. 42

    Tyler — April 5, 2011 @ 1:17 am Reply

    Mmmm…I've been craving soup lately with the colder weather. This sounds great! Good call on adding the shrimp.

  43. 43

    newlywed — April 5, 2011 @ 1:17 am Reply

    I love that you adapted this for the crockpot. Crockpot soups are one of the best things about fall and winter!

  44. 44

    Lori Lynn — April 5, 2011 @ 1:17 am Reply

    That looks terrific. Like the addition of shrimp.LL

  45. 45

    Assata — April 5, 2011 @ 1:17 am Reply

    i have used many of internet recipes from many sites. i have never, never felt so moved to leave a comment. This dish was WONDERFUL! i used earth balance instead of butter to make it vegan and my guests LOVED IT and i LOVED IT. i have never made a new dish and loved it the first time. i will be coming back for more ideas!

  46. 46

    Lori Lynn — April 5, 2011 @ 1:17 am Reply

    That looks terrific. Like the addition of shrimp.LL

  47. 47

    Barbara — April 5, 2011 @ 1:17 am Reply

    I love this, Cara! Lentils are a favorite of mine and they are so good for you! I usually use the French lentils…have never tried red, but after looking at the color of your soup, I'm missing out! The tomato paste helps. Super flavors with the curry and coconut milk. And what a great idea to use raisins. I really like Heidi's blog…she has so many healthy and creative recipes. You've done a super adaptation.

  48. 48

    Kelly — April 5, 2011 @ 1:17 am Reply

    I love the idea of pairing the lentils with the shrimp for even more protein. This looks incredibly yummy. I too made soup today because i cannot get enough of it once there's a chill in the air.

  49. 49

    Joanne — April 5, 2011 @ 1:17 am Reply

    How did I miss this lovely curry on Heidi's blog!?!?!? I love anything curry-esque and especially adore the sweet and savory here!

  50. 50

    carascravings — April 5, 2011 @ 1:17 am Reply

    Yum, Yum, Yum!I adore any kind of curry!I was thinking of making one tonight for dinner actually.

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