Why You’ll Love This Recipe
This soup is the perfect blend of creamy, savory, and slightly sweet, with curry spices that provide both warmth and depth. It’s filling enough to serve as a main course, naturally vegan and gluten-free, and comes together with pantry staples. Whether you’re craving comfort food or looking for a wholesome weeknight dinner, this soup delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil or coconut oil
- Yellow onion
- Garlic cloves
- Fresh ginger (grated)
- Curry powder
- Ground turmeric
- Ground cumin
- Red lentils (rinsed)
- Cooked rice (white or brown)
- Green peas (frozen or fresh)
- Full-fat coconut milk
- Vegetable broth or water
- Salt and pepper
- Lime juice (for finishing)
- Fresh cilantro (for garnish, optional)
Directions
- Heat oil in a large pot over medium heat.
- Add chopped onion and sauté for 4–5 minutes until softened.
- Stir in minced garlic and ginger. Cook for 1 minute until fragrant.
- Add curry powder, turmeric, and cumin. Stir for 30 seconds to bloom the spices.
- Pour in vegetable broth, red lentils, and a pinch of salt. Bring to a boil.
- Reduce heat to low and simmer for 15–20 minutes, or until lentils are tender.
- Stir in cooked rice, peas, and coconut milk. Simmer for 5–7 minutes more.
- Adjust seasoning with salt, pepper, and a squeeze of fresh lime juice.
- Serve hot, garnished with chopped cilantro if desired.
Servings and timing
This recipe yields 4–6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Spicy version: Add red pepper flakes, cayenne, or a spoonful of chili paste.
- Add greens: Stir in spinach or kale during the last few minutes of cooking.
- Protein boost: Add chickpeas or tofu cubes for even more plant-based protein.
- Different lentils: Use green or brown lentils (note: they take longer to cook and have a firmer texture).
- Grain swap: Substitute quinoa or millet for rice for added texture and nutrients.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop or in the microwave until warmed through, adding a splash of broth or water if the soup thickens.
This soup can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use uncooked rice?
Yes, but add it with the lentils and increase broth by 1 cup. Simmer until both the rice and lentils are fully cooked.
Can I use light coconut milk?
Yes, light coconut milk works well and reduces the richness slightly. The soup will still be creamy.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free—just ensure your broth and curry powder are certified gluten-free.
Can I make this in a slow cooker?
Yes. Add all ingredients except peas and coconut milk to the slow cooker. Cook on low for 6–7 hours. Stir in peas and coconut milk in the last 30 minutes.
How do I thicken the soup?
Simmer a little longer with the lid off, or mash some of the lentils with the back of a spoon.
Can I make it oil-free?
Yes, sauté the onions in a splash of water or broth instead of oil.
What kind of curry powder should I use?
Any standard yellow curry powder works. For more heat or depth, use a Jamaican or Indian-style blend.
Can I use canned lentils?
You can, but reduce the cook time and add them after sautéing the spices, since they’re already cooked.
What should I serve with it?
Crusty bread, naan, or a side salad pairs perfectly with this soup.
Can kids eat this soup?
Yes, it’s kid-friendly. Adjust the spice level to suit their taste.
Conclusion
Lentil, rice and peas coconut curry soup is a rich, nourishing, and flavorful meal that’s perfect for any night of the week. With cozy spices, creamy coconut milk, and hearty ingredients, this one-pot vegan soup is comforting, versatile, and guaranteed to satisfy. Whether you’re cooking for family, friends, or just yourself, it’s a recipe you’ll return to again and again.
PrintLentil, Rice and Peas Coconut Curry Soup
Lentil, rice and peas coconut curry soup is a hearty, creamy, and spice-filled one-pot vegan dish. Made with red lentils, rice, green peas, coconut milk, and warm curry spices, this comforting soup is nourishing, naturally gluten-free, and perfect for cozy weeknight meals or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup, Main Course
- Method: Stovetop, One-pot
- Cuisine: Vegan, Curry-inspired
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 cup red lentils, rinsed
- 2 cups cooked rice (white or brown)
- 1 cup green peas (frozen or fresh)
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth or water
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish (optional)
Instructions
Heat oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until softened.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add curry powder, turmeric, and cumin. Stir for 30 seconds to bloom spices.
- Pour in vegetable broth, red lentils, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes until lentils are tender.
- Stir in cooked rice, peas, and coconut milk. Simmer for 5–7 minutes more.
- Season with salt, pepper, and a squeeze of lime juice. Garnish with cilantro and serve hot.
Notes
- For a spicier soup, add chili flakes, cayenne, or chili paste.
- Swap rice with quinoa or millet for variety.
- For added protein, stir in chickpeas or tofu.
- This soup thickens as it sits—add a splash of broth when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
