🍛✨ Curried Lentil Soup with Coconut Milk & Garlic Naan – Creamy, Cozy & Full of Warm Spice!

This soup is rich, aromatic, and silky thanks to coconut milk, with tender lentils and deep curry flavors. Paired with hot, buttery garlic naan… it’s the kind of meal that feels like a hug in a bowl.

📋 ingredients:

Soup

• 1 tbsp coconut oil (or butter)

• 1 small onion, diced

• 3–4 cloves garlic, minced

• 1 tbsp grated ginger

• 1–2 tbsp curry powder

• 1/2 tsp turmeric

• 1/2 tsp cumin

• 1/4 tsp red pepper flakes (optional)

• 1 cup red or yellow lentils, rinsed

• 4 cups vegetable or chicken broth

• 1 (14 oz) can coconut milk

• 1–2 tbsp tomato paste

• Salt & pepper to taste

• Juice of 1/2 lemon

• Optional: handful of spinach or cilantro

Garlic Naan

• Store-bought naan

• 2 tbsp melted butter

• 2 cloves garlic, finely minced

• Fresh parsley

🥣 directions:

build the flavor

Heat coconut oil in a pot. Add onion and sauté until soft.

Stir in garlic, ginger, curry powder, turmeric, cumin, and red pepper flakes. Cook 1 minute until fragrant.

add lentils & simmer

Add lentils, broth, tomato paste, salt, and pepper.

Cover and simmer 20–25 minutes until lentils are soft.

make it creamy

Pour in coconut milk and stir until silky.

Add lemon juice and spinach or cilantro if using.

Simmer 3–5 more minutes.

make the garlic naan

Mix melted butter with garlic and a little parsley.

Brush onto warm naan and toast in a pan for 1–2 minutes per side.

serve

Ladle the creamy curry soup into bowls.

Serve with hot garlic naan for dipping.

💡 tips:

• Add diced sweet potatoes for extra heartiness

• Use green lentils if you want more texture

• Add a swirl of Greek yogurt on top

• Double the spices for extra warmth

⏲ prep time: 10 mins | cook time: 25 mins

serves: 4