Coconut Curry Lentil Soup

4.20 from 5 votes

Coconut Curry Lentil Soup is a quick to make, creamy, spicy, tasty and nutritious one pot recipe.

Course Soup/Stew

Cuisine American, Indian, Thai, Vegan

Keyword Coconut Curry Lentil Soup

Prep Time 15

Cook Time 20

Total Time 35

Servings - 2 cup servings

Calories 92kcal

1 1/2 Tbsp oil, (olive, grapeseed or avocado)
1 large onion, diced
2 - 3 cloves garlic, minced
1 Tbsp fresh ginger, peeled and minced
1 large carrot, diced
2 ribs celery, diced
1/2 tsp salt, more later to taste
2 1/2 tsp curry powder
1 1/2 tsp turmeric
3 - 4 tsp red curry paste
1 15 oz. can diced tomatoes with juice
1 13.66 oz. can full-fat coconut milk, (reserve a small amount to drizzle over the top of each portion when serving) optional
4 cups vegetable broth, low sodium
3/4 - 1 cup dry red lentils, rinsed and drained
2 bay leaves
salt to taste
a couple grinds of black pepper, to taste
2 - 4 Tbsp fresh lime juice
minced cilantro or parsley for garnish (optional)

In a heavy bottom soup pot or Dutch oven on medium heat, add the oil
Saute the onions, carrot and celery in the oil with a few pinches of salt for 2 - 3 minutes, stirring constantly
Add the garlic and ginger and saute for about 30 seconds to 1 minute
Stir in the curry powder, turmeric and red curry paste and mix together
Add the can of diced tomatoes and the can of coconut milk (reserve a little for drizzling when serving - optional)
Add the vegetable broth, the red lentils, bay leaves and stir - taste and adjust for salt and pepper
Bring this mixture to a boil and then reduce the heat to a high simmer
Cook uncovered for about 20 - 25 minutes, stirring occasionally, until red lentils are tender
When the lentils are cooked, turn off the heat and stir in the fresh lime juice

For serving, drizzle a small amount of the reserved coconut milk on top of each portion (optional)
Serve each portion with a lime wedge on the side (optional)
Garnish each portion with chopped fresh cilantro or parsley (optional)