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Cheesy Curried Lentil Soup Ramekins with Naan Croutons

January 16, 2022
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The most creamy, spiced curried lentil soup simmered with alllll the flavors on the stove and divided into “French onion soup” style ramekins with melty fontina and plush naan: this Cheesy Curried Lentil Soup Ramekins with Naan Croutons recipe is the best way to warm up this winter!
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The most creamy, spiced curried lentil soup simmered with alllll the flavors on the stove and divided into “French onion soup” style ramekins with melty fontina and plush naan: this Cheesy Curried Lentil Soup Ramekins with Naan Croutons recipe is the best way to warm up this winter!

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January, aka one of my least favorite weather months, has officially commenced. I mean, I don’t know many people who love endless overcast skies and snow-less cold days. It’s just not that fun. Still, one thing that I truly do love about January is all the warming comfort foods — especially all the soups! Lentil soup has always been a childhood favorite of mine (shoutout mom), but I have always had such an affinity for all things Indian cuisine. Oh, and French onion soup? Who doesn’t love soup topped with a big ole slab of bread and melty cheese. Count me in. Hence, as soup season is entering its peak, I’ve decided to whip up a soup that combines all of these favorites. The result? This Cheesy Curried Lentil Soup Ramekins with Naan Croutons. With a creamy, flavorful base, some hearty and healthy lentils, and a naan crouton topped with melty fontina, there’s nothing that beats this one. Nothing.

The most creamy, spiced curried lentil soup simmered with alllll the flavors on the stove and divided into “French onion soup” style ramekins with melty fontina and plush naan: this Cheesy Curried Lentil Soup Ramekins with Naan Croutons recipe is the best way to warm up this winter!

the breakdown…

This Cheesy Curried Lentil Soup Ramekins with Naan Croutons is seriously one of those dishes that will make your house smell AMAZINNNNG. To start things off, go in with some coconut oil (or any oil, tbh), and give some onion and carrots a quick sauté. A pretty basic start to a soup, right? Well, with some fresh ginger, a ton of diced garlic, and a ton of curry powder, this soup is anything but boring. You’ve got a bit of a natural spice from the ginger, a good bite from the garlic, and a distinct curry taste that really brings in most of the flavors from the soup. Speaking of which, you can use just about any curry you love. Yellow is usually my pick, but a red curry would also be delicious. Go with your fav!

The most creamy, spiced curried lentil soup simmered with alllll the flavors on the stove and divided into “French onion soup” style ramekins with melty fontina and plush naan: this Cheesy Curried Lentil Soup Ramekins with Naan Croutons recipe is the best way to warm up this winter!

Next up, season everything with a bit of salt, pepper, and red pepper flakes, and go ahead and pour in all of the liquids. While this is controversial, I love throwing diced tomatoes into my lentil soup. It’s a great way to lighten things up while still bringing in more flavor than broth. Then, with some broth to cook down those lentils and a bit of coconut milk, the soup really starts to come together. Simmer everything up, stir in some cilantro for a fresh bite, and the soup is just about done. Honestly, you could even just stop the recipe here and make the lentil soup… maybe with a scoop of greek yogurt on top? It would be delicious. BUT, when you divide it into a few ramekins and serve it French onion soup style, it’s so freaking amazing.

let’s talk about that naan…

Speaking of which, you can use just about any naan that you like for your “French onion style” crouton. I love love love making homemade naan, as it’s really not that difficult at all. Plus, I love making a batch and eating it the next day, too. Maybe as a flatbread??? That being said, there are totally some days when store bought naan is easiest — or even pita, if that’s your prerogative. Really, you just want to get the best plush, fluffy bread, chop it up into ramekin sized squares of triangles, and place it on top of each soup ramekin. Once you sprinkle on a bit of fontina and send it to the oven, the naan gets super soft and delicious underneath and crispy and cheesy on top. Oh, and the flavors from the soup underneath WITH the warm naan? It’s the most comforting duo of all time. 

The most creamy, spiced curried lentil soup simmered with alllll the flavors on the stove and divided into “French onion soup” style ramekins with melty fontina and plush naan: this Cheesy Curried Lentil Soup Ramekins with Naan Croutons recipe is the best way to warm up this winter!

how to serve it up…

This Cheesy Curried Lentil Soup Ramekins with Naan Croutons is the best comfort food for this winter. I love to serve it up as a main course with a side salad, some sautéed spinach and onions, or some basmati rice. It also makes for an amazing addition to a full on Indian spread, or even works as a starter. The best part? This can easily be made ahead and stored in the fridge for a few days. Just divide your soup into your ramekins when you’re ready to serve and get broiling! Really, however you serve this soup up, you can’t go wrong. Everyone loves this one. It’s actually a great way to get picky eaters to try curry. If you tell them there’s cheesy naan croutons over a cozy bowl of soup, I swear nobody will be able to resist it! 

I hope you love these Cheesy Curried Lentil Soup Ramekins with Naan Croutons as much as I do! Let me know what you think in the comments below:))

Cheesy Curried Lentil Soup Ramekins with Naan Croutons
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Cheesy Curried Lentil Soup Ramekins with Naan Croutons

Recipe by Annie PatrickCourse: Main Course, Soup, AppetizerCuisine: Indian, FusionDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

The most creamy, spiced curried lentil soup simmered with alllll the flavors on the stove and divided into “French onion soup” style ramekins with melty fontina and plush naan: this Cheesy Curried Lentil Soup Ramekins with Naan Croutons recipe is the best way to warm up this winter!

Ingredients

  • 2 tbsp coconut oil (or another neutral oil)*

  • 1 small yellow onion, finely diced

  • 4 large carrots, peeled and finely diced

  • 1-2 inches fresh ginger, finely grated

  • 4 cloves garlic, finely diced

  • 1 tbsp curry powder

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • 1 cup pumpkin puree

  • 1 15 oz can diced tomatoes

  • 1 cup red wine

  • 1 cup vegetable broth or water

  • ¾ cup lentils*

  • 1 cup light coconut milk (or ¼ cup coconut cream)

  • ¼ fresh cilantro or parsley, finely diced

  • 2-3 pieces naan, sliced into ramekin-sized squares of triangles (store bought or homemade)

  • 2-3 cups shredded fontina

Instructions

  • In a large pot, heat the coconut oil over medium high heat. Once melted and hot, toss in the onion and carrots and sauce for 5-6 minutes, or until they begin to soften. Then, mix in the ginger, garlic, curry powder, salt, pepper, red pepper flakes, and pumpkin puree. Saute until the garlic and ginger are fragrant, about 1-2 minutes.
  • Pour the diced tomatoes, red wine, vegetable broth or water, and lentils into the pot. Bring the liquids to a boil, then reduce the heat to medium-low. Simmer for 20-25 minutes, or until your lentils are cooked through. Blend about a third of the mixture with an immersion blender or a regular blender on low speed.
  • Preheat the broiler to the highest setting. If your oven does not have a broil setting, preheat the oven to 425.
  • Once the lentils are soft, stir in the coconut milk and herbs. Remove from the heat. Ladle the soup into 4-6 ramekins (3-4 inches wide) and place on a baking sheet. Top each ramekin with a piece of the naan and a generous handful of the grated fontina. Transfer the baking sheet to the oven and broil for 4-6 minutes, or until the cheese has melted.
  • Serve with more fresh herbs, if desired, and enjoy!

Notes

  • Instead of coconut oil, you could also use avocado oil, olive oil, or any other neutral oil. If you use coconut oil, I would recommend the unrefined variety as this has less of a potent coconut flavor. 
  • Green and red lentils are my favorites for this recipe, but any lentils work. Black lentils would also be delicious. 
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