Receitas
Receitas veganas
Curried Lentil, Tomato, and Coconut Soup

Curried Lentil, Tomato, and Coconut Soup

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

This aromatic curried lentil, tomato, and coconut soup is a vibrant vegan dish that balances gentle heat with creamy richness. Using red lentils ensures a satisfying texture that thickens the broth naturally, while the combination of fresh ginger, garlic, and medium curry powder provides a fragrant base. The addition of tinned tomatoes adds a subtle acidity that cuts through the coconut milk, resulting in a comforting and deeply savoury bowl of soup that is perfect for chilly evenings.

Ideal for batch cooking, this heart-healthy recipe tastes even better the next day once the spices have had time to develop. It is a brilliant option for a nutritious weekday lunch or a simple starter, especially when served with plenty of fresh coriander and a squeeze of zingy lime to brighten the flavours. For a fuller meal, enjoy it with warm naan or crusty bread.

Ingredients for Curried Lentil, Tomato, and Coconut Soup

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 cebola média, finamente picada
2 dentes de alho, finamente picados
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B
)
1/4 colher de chá de flocos de pimenta vermelha triturada
110g red lentils
1 (400g) lata de tomates triturados
1/2 cup finely chopped coriander, plus leaves with tender stems for serving
Sal kosher, pimenta moída na hora
1 (375g) can unsweetened coconut milk, shaken well
Fatias de limão (para servir)

How to make Curried Lentil, Tomato, and Coconut Soup

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, 1/2 cup coriander, a generous pinch of salt, and 600ml water; season with pepper. Set aside 60ml coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more coriander. Serve with lime wedges.

Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.