Coconut Curry Lentil Soup

Why You’ll Love This Recipe

This soup is satisfying, easy to make, and packed with plant-based protein and fiber. It’s naturally vegan, gluten-free, and can be made with pantry staples. The blend of aromatic spices and creamy coconut milk creates a deeply comforting bowl of soup that tastes like it’s been simmering all day, but comes together in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red lentils, rinsed
• Coconut milk (full-fat for creaminess)
• Onion, diced
• Garlic, minced
• Ginger, grated or minced
• Carrots, diced
• Curry powder
• Ground turmeric
• Vegetable broth or water
• Olive oil or coconut oil
• Salt and pepper
• Fresh lime juice (optional, for brightness)
• Fresh cilantro (optional, for garnish)

Directions

1. Heat oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
3. Add the carrots, curry powder, turmeric, salt, and pepper. Cook for another 2–3 minutes to toast the spices.
4. Pour in the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the lentils and carrots are soft.
5. Stir in the coconut milk and simmer for an additional 5 minutes to heat through.
6. Taste and adjust seasoning. Add a splash of lime juice if desired.
7. Serve hot, garnished with fresh cilantro or a drizzle of coconut milk.

Servings and timing

This recipe makes approximately 4–6 servings and takes about 40 minutes total (10 minutes prep, 30 minutes cooking).

Variations

• Spicy kick: Add red pepper flakes, cayenne, or a chopped chili for heat.
• Smooth texture: Blend part or all of the soup for a creamy consistency.
• Extra veggies: Add spinach, kale, or diced tomatoes during the last 5 minutes of cooking.
• Different lentils: Use green or brown lentils, adjusting cooking time as needed.
• Protein boost: Stir in chickpeas or cubed tofu near the end of cooking.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat, stirring occasionally, or microwave for 1–2 minutes until hot.
The soup can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use green or brown lentils instead of red?

Yes, but they take longer to cook and have a firmer texture. Adjust simmering time to about 35–40 minutes.

Is this soup spicy?

Not inherently. Curry powder adds warmth but not much heat. Adjust spice level to your preference.

Can I make this soup in advance?

Absolutely. It actually tastes better the next day as the flavors develop more over time.

How do I thicken the soup?

Simmer uncovered to reduce the liquid, or blend a portion of the soup for a thicker consistency.

Can I use light coconut milk?

Yes, though the soup will be slightly less creamy. Full-fat coconut milk gives the richest texture.

Is this soup vegan?

Yes, as long as you use vegetable broth and plant-based ingredients.

Can I blend the soup completely?

Yes, use an immersion blender or a regular blender for a silky smooth version.

What should I serve with this soup?

Serve it with warm naan, rice, or crusty bread for a complete meal.

How can I add more protein?

Add cooked chickpeas, tofu, or even quinoa to boost the protein content.

Can I freeze this soup?

Yes, it freezes well. Let it cool fully before storing in freezer-safe containers. Thaw and reheat before serving.

Conclusion

Coconut Curry Lentil Soup is a nourishing, flavorful, and easy-to-make dish that’s perfect for cozy nights or meal prepping. With its rich texture, warming spices, and satisfying ingredients, it’s a comforting bowl that will keep you full and energized. Make it once, and it’s bound to become a staple in your kitchen.

Coconut Curry Lentil Soup

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Coconut Curry Lentil Soup is a creamy, comforting, and aromatic dish made with red lentils, coconut milk, and warming curry spices. Naturally vegan and gluten-free, it’s a hearty, nourishing soup perfect for chilly days or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Soup, Main Dish
• Method: Stovetop
• Cuisine: Indian-Inspired, Vegan

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, diced
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 cup red lentils, rinsed
• 4 cups vegetable broth (or water)
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste
• 1 tablespoon fresh lime juice (optional)
• Fresh cilantro for garnish (optional)

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Instructions

1. In a large pot, heat oil over medium heat. Add diced onion and sauté for 5 minutes until soft and translucent.
2. Add garlic and ginger, and cook for 1–2 minutes until fragrant.
3. Stir in carrots, curry powder, turmeric, salt, and pepper. Cook for another 2–3 minutes to toast the spices.
4. Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until lentils and carrots are tender.
5. Stir in the coconut milk and simmer for 5 more minutes to heat through.
6. Optional: Add lime juice to brighten the flavors. Adjust salt and pepper as needed.
7. Serve hot, garnished with cilantro or a swirl of coconut milk.

Notes

• Blend part or all of the soup for a smoother texture if desired.
• Add greens like spinach or kale during the final 5 minutes of cooking for extra nutrients.
• For more spice, stir in cayenne or chili flakes.
• To thicken the soup naturally, simmer uncovered or mash some of the lentils.

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 4g
• Sodium: 520mg
• Fat: 15g
• Saturated Fat: 11g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 8g
• Protein: 13g
• Cholesterol: 0mg