Creamy One-Pot Coconut Curry Lentil Soup

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Creamy, cozy, and quietly powerful, this Coconut Curry Soup is the kind of recipe that makes a short ingredient list feel like a magic trick. Orange and green lentils simmer into a hearty base, curry powder brings warmth and depth, and full fat coconut milk turns the whole pot silky and satisfying. It is pantry friendly, weeknight simple, and the flavor tastes like you worked harder than you actually did.

Ingredients:

·       ⅔ cup orange lentils

·       ⅔ cup green lentils

·       1 tablespoon curry powder

·       1 tablespoon dried chopped onions

·       1 tablespoon dried minced garlic

·       2 veggie bouillon cubes

·       1 small dried chile pepper

Instructions:

Remove wrapper from bouillon cubes and add them, plus all remaining ingredients, plus four cups of water and one 14-ounce can of full fat coconut milk to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about 20 minutes. Remove and discard the chile pepper before serving. Season to taste.

Health Benefits

This soup is rich in plant protein and fiber from lentils, which support fullness and steadier blood sugar. Lentils also contain resistant starch and prebiotics that help feed healthy gut bacteria, and they provide key nutrients such as folate, iron, potassium, and manganese. Research suggests lentils can reduce post-meal blood glucose and insulin responses when used in place of more refined starches. The curry spices add flavorful plant compounds, and turmeric in particular has been studied for antioxidant and anti-inflammatory effects, though the strongest evidence is seen with supplement doses rather than typical cooking amounts. Coconut milk adds satisfying richness, but it is also high in saturated fat, so light coconut milk or using a smaller amount can be a heart-friendlier option for those watching LDL cholesterol.