Curried red lentil soup with goji berries and naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Curried red lentil soup with goji berries and naan


2 Servings, 680 Calories/Serving

30 Minutes

Goji berries have been anointed a superfood. Praised as a potent source of antioxidants, they are considered by some as one of the most nutritionally dense foods on the planet. Chef Justine is a fan of their fruity grape-like flavor. They make a terrific garnish for this sweet and spicy soup.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½-ounce goji berries
  • 1-carrot
  • 1-shallot
  • 1-inch piece ginger
  • 1-garlic clove
  • ¾-teaspoon Madras curry powder
  • ¾-cup red lentils
  • ½-cup coconut milk
  • Small bunch cilantro
  • 1-lime
  • 2-pieces naan

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the goji berries; Prep the vegetables

Heat the oven to 350°F. In a small bowl, cover the goji berries with very hot tap water. Let stand while you prepare the soup. Chop the carrot into 1/2-inch pieces. Peel and chop the shallot and garlic. Grate the ginger. Rinse, dry, and chop the cilantro.


Make the soup

In a 4 quart saucepot, heat 2 tablespoons olive oil over medium heat until hot but not smoking. Add the shallots and the carrots to the pan, season with salt, and cook until softened, about 5 minutes. Add the garlic, ginger, and curry powder, and cook until fragrant, about 30 seconds. Add the lentils, 3 cups water and cook until the lentils are tender and falling apart, about 10 minutes. Add half the coconut milk and half the cilantro to the soup, and season to taste with salt and pepper.
  • While the soup cooks:
  • Heat naan on a baking sheet in the oven until warm and slightly crisp, about 5 minutes.
  • Zest and juice the lime.


Drain the goji berries. Ladle with soup into serving bowls. Drizzle in the remaining coconut milk, the lime zest, and juice. Garnish with the remaining cilantro and the goji berries.