Peanut Curry Lentil Soup Recipe
If you’re craving something comforting, savory, and a little bit bold, look no further than Peanut Curry Lentil Soup. This cozy bowl brings together creamy peanut butter, earthy lentils, colorful vegetables, and the warming aroma of curry paste—all finished with a pop of lime and a sprinkle of fresh cilantro. It’s a soul-hugging, one-pot meal that transforms simple pantry staples into something truly crave-worthy. Best of all, Peanut Curry Lentil Soup offers a delicious twist on classic lentil soups with plenty of color, flavor, and heartiness in every spoonful.
Ingredients You’ll Need
Gather a handful of simple ingredients, and you’ll be amazed at the flavor they build together. Each one has a specific role, whether for creaminess, depth, a hint of sweetness, or that essential nutty flair that makes Peanut Curry Lentil Soup so unique.
- Coconut oil: Sets the stage with a gentle richness and subtle coconut undertone.
- Onion: Brings sweetness and a solid foundation of flavor to the soup’s base.
- Garlic: Adds a punch of aromatic warmth you don’t want to skip.
- Fresh ginger: Lends a bright, zesty kick that lifts the whole pot.
- Carrots: Provide sweetness and a little extra body, plus gorgeous color.
- Red bell pepper: Slices of color and a crisp-tender bite that contrast the creamy soup.
- Dried red lentils: These cook fast and melt into silky, protein-packed goodness.
- Vegetable broth: Brings everything together and lets all the flavors meld.
- Coconut milk: Makes it creamy and luxuriously rich—full-fat works best here.
- Natural peanut butter: The not-so-secret ingredient that brings peanutty bliss.
- Red curry paste: Delivers a layered, restaurant-worthy flavor in seconds.
- Soy sauce or tamari: Adds umami and a subtle salty backbone.
- Ground turmeric: For a golden hue and earthy warmth that lingers.
- Ground cumin: Rounds out the spices with a subtle smokiness.
- Lime juice: Brightens everything up at the end for perfect flavor.
- Salt and black pepper: To taste—never forget these finishing touches.
- Fresh chopped cilantro and chopped peanuts: The ultimate garnish duo that adds color, crunch, and freshness.
How to Make Peanut Curry Lentil Soup
Step 1: Sauté the Aromatics
Start by heating the coconut oil in a large pot over medium heat. Once melted, toss in your diced onion and let it soften for about 5 minutes, stirring occasionally. As it turns translucent and fragrant, you’ll know a flavor-packed base is forming for your Peanut Curry Lentil Soup.
Step 2: Add Ginger, Garlic, and Veggies
Now, mix in the minced garlic, fresh ginger, carrots, and red bell pepper. Stir and let everything cook for another 5 minutes. Watch as the kitchen fills with the lively scent of ginger and garlic, while your veggies begin to soften, deepening the flavor foundation.
Step 3: Build the Soup
Time to layer in the hearty components! Add the rinsed red lentils, vegetable broth, coconut milk, peanut butter, red curry paste, soy sauce or tamari, ground turmeric, and cumin. Stir thoroughly to combine it all into a creamy, golden mixture. You’ll see the soup start to take shape—and smell those irresistible curry notes!
Step 4: Simmer to Perfection
Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Leave the lid off and cook for 20 to 25 minutes, stirring occasionally. The lentils will tenderize and the soup will thicken into a velvety consistency. This is when Peanut Curry Lentil Soup truly comes to life—the flavors meld and deepen with every minute.
Step 5: Brighten and Season
When the lentils are tender and the soup looks luxurious, stir in the fresh lime juice. Taste and add salt and black pepper as needed to make the flavors pop. This bright finish is the magic touch, balancing all the creamy, savory richness with a zesty lift.
Step 6: Garnish and Serve
Ladle the hot soup into bowls and finish with a shower of chopped fresh cilantro and crunchy chopped peanuts. These garnishes aren’t just for looks—they finish each serving with pop and texture that take Peanut Curry Lentil Soup over the top!
How to Serve Peanut Curry Lentil Soup
Garnishes
No bowl is complete without a handful of fresh chopped cilantro and a sprinkle of crushed peanuts. Both bring bursts of color and crunch, making each bite of Peanut Curry Lentil Soup extra exciting. If you love extra heat, a few thin slices of chili or a pinch of chili flakes can be wonderful too.
Side Dishes
Serve your Peanut Curry Lentil Soup with pillowy naan bread, warm pita, or a hunk of crusty sourdough—anything that helps scoop up every last bit of hearty soup. For a lighter touch, a side of steamed rice or a crisp cucumber salad also pairs beautifully with the soup’s bold flavors.
Creative Ways to Present
Turn your lunch or dinner into an experience by serving the soup in wide shallow bowls with swirls of coconut milk and drizzles of chili oil. For parties, ladle it into mugs or mini bowls topped with a sprinkle of crushed peanuts—people love its bold flavors in small, snackable servings!
Make Ahead and Storage
Storing Leftovers
Peanut Curry Lentil Soup keeps well for up to four days in the fridge, making it perfect for meal prep or quick lunches. Simply let it cool to room temperature, then store in an airtight container. The flavors deepen as it sits, making leftovers wildly delicious.
Freezing
This soup is a freezer superstar! Once cooled, portion the soup into freezer-safe containers, leaving a little space at the top for expansion. It will keep for up to three months—just thaw a container overnight in the fridge for instant comfort later on.
Reheating
Reheat Peanut Curry Lentil Soup gently on the stovetop over medium-low heat, stirring occasionally to ensure even warming. If it has thickened up in storage, add a splash of broth or water to loosen it to your desired consistency. Microwaving works well for single servings too.
FAQs
Can I use green or brown lentils instead of red?
Green or brown lentils will work in a pinch, but keep in mind they take longer to cook and won’t soften as much as reds, so the texture of your Peanut Curry Lentil Soup will be a bit more rustic and less creamy.
Is there a way to make this nut-free?
If you need to avoid peanuts, sunflower seed butter or tahini are great alternatives. You’ll lose the classic peanut flavor, but the soup remains creamy and satisfying.
How spicy is Peanut Curry Lentil Soup?
The heat here is gentle and very balanced, thanks to the red curry paste. For more kick, add a diced chili pepper or a pinch of cayenne as noted in the recipe notes.
Can I add protein or other veggies?
Absolutely! Diced tofu, cooked chickpeas, or extra bell peppers blend right in, as do spinach, kale, or even sweet potato chunks. Peanut Curry Lentil Soup is easy to customize.
Do I need to use full-fat coconut milk?
Full-fat coconut milk gives the richest, creamiest soup, but light coconut milk works if you’d like a lighter version. Just know the texture will be slightly less luscious, but still delicious.
Final Thoughts
If you’re ready for a craveable bowl of cozy with bold flavors and nourishing ingredients, Peanut Curry Lentil Soup is waiting for you. Give this vibrant, comforting recipe a place in your kitchen—you might just find yourself making it on repeat!
Print
Peanut Curry Lentil Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan, Gluten-Free
Description
Indulge in the rich and flavorful Peanut Curry Lentil Soup that combines the creaminess of coconut milk with the nuttiness of peanut butter, all infused with aromatic spices for a heartwarming Asian-inspired dish.
Ingredients
Vegetable Base:
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium carrots, diced
- 1 red bell pepper, diced
Soup:
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1/3 cup natural peanut butter
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh chopped cilantro and chopped peanuts for garnish
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Sauté onion until softened. Add garlic, ginger, carrots, and bell pepper; cook until vegetables soften.
- Cook Soup: Add lentils, broth, coconut milk, peanut butter, curry paste, soy sauce, turmeric, and cumin. Bring to a boil, then simmer for 20-25 minutes until lentils are tender.
- Season and Serve: Stir in lime juice, salt, and pepper. Garnish with cilantro and peanuts. Serve hot.
Notes
- For extra heat, add cayenne or chili pepper.
- Pairs well with warm naan or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 0mg
