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Curried coconut lentil soup with naan croutons

Two bowls of curried coconut lentil soup with naan croutons

Curried coconut lentil soup with naan croutons

Name: Curried coconut lentil soup with naan croutons
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp sunflower oil; 2 onions finely sliced; 4 garlic cloves finely chopped; thumb-sized piece of ginger finely chopped, plus a small piece, very thinly sliced, to serve; 1 tbsp curry powder; 2 tsp turmeric; 1 tbsp tomato purée; 150g red lentils; 400ml can coconut milk; small handful of coriander leaves; 1 green chilli thinly sliced, to serve; 1 plain naan; 1 tbsp sunflower oil; ¼ tsp cumin seeds

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.6 out of 5.17 ratingsRate

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Stir up a plant-based dhal-inspired soup, topped with crunchy croutons made using cumin-spiced naan. It can be made ahead and frozen, ready for busy days

Freezable

High-fibre

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
2 onions

finely sliced
4 garlic cloves

finely chopped
thumb-sized piece of ginger

finely chopped, plus a small piece, very thinly sliced, to serve
1 tbsp curry powder
2 tsp turmeric
1 tbsp tomato purée
150g red lentils
400ml can coconut milk
small handful of coriander leaves
1 green chilli

thinly sliced, to serve

For the croutons

1 plain naan
1 tbsp sunflower oil
¼ tsp cumin seeds

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Nutrition: Per serving

kcal534
fat29g
saturates16g
carbs50g
sugars9g
fibre7g

high
protein16g
salt0.72g

Method

step 1

Heat the oil in a large saucepan and cook the onions over a low heat for 10 mins until softened and golden – don’t season with salt at this stage. Add the garlic and ginger and cook for 30 seconds. Stir in all the spices and cook for another 2 mins until fragrant.
step 2

Squeeze in the tomato purée and stir for another minute before tipping in the lentils, coconut milk and 800ml water. Bring to a gentle boil, then lower the heat and simmer for 25-30 mins until the lentils are soft and the soup has thickened slightly. Season well with salt. Will keep chilled for four days or frozen for up to six months.
step 3

To make the naan croutons, heat the oven to 200C/180C fan/gas 6. Cut the naan into small cubes and toss with the oil, cumin seeds and ¼ tsp salt. Spread out on a baking tray and bake for 10-15 mins, turning once, until golden and crisp. Ladle the soup into bowls, scatter over the croutons and top with the coriander, ginger and chilli.

Recipe from Good Food magazine, September 2025

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A star rating of 4.6 out of 5.17 ratings

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