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Coconut Curry Lentil Soup
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5 from 2 votes

Coconut Curry Lentil Soup

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 - 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)


Serving: 2cups | Calories: 92kcal | Carbohydrates: 10g | Fat: 5g | Sodium: 1262mg | Potassium: 204mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3595IU | Vitamin C: 4.7mg | Calcium: 29mg | Iron: 0.8mg