Coconut Curry Lentil Soup

Curry lentil soup garnished with coconut milk and cilantro in a large white dutch oven with a spoon in it. Off to the side is a plate of lime wedges.

4.73 from 18 votes

Coconut Curry Lentil Soup

Easy coconut curry lentil soup is loaded with veggies, lentils, coconut milk, and curry spices for a flavor-packed vegan lentil soup recipe. It comes together in one pan in 35 minutes to make a healthy well-balanced meal. Gluten-free, dairy-free, and vegan.

Course Appetizer, Main Course

Cuisine American

Keyword coconut curry lentil soup, curry lentil soup, easy lentil soup, vegan lentil soup

Prep Time 5

Cook Time 30

Total Time 35

Servings cups

Calories 275kcal

Author Kelly Nardo

Equipment

dutch oven

Ingredients

1 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon curry powder
1 1/2 teaspoons ground turmeric
1 cup diced carrots (120 grams)
1 cup diced onion (120 grams)
1 1/2 cups brown lentils
2 cups diced bell pepper (220 grams)
1 14.5-ounce can full-fat coconut milk
1 14.5- ounce can diced tomatoes (I used petite diced tomatoes)
4 cups vegetable broth
1 tablespoon red curry paste
1/2 teaspoon cayenne pepper
salt and pepper, to taste
for toppings: lime wedges/juice, cilantro, coconut milk, yogurt...

Instructions

Rinse your lentils. Place lentils in a fine mesh strainer and rinse until water runs clear, about 1-2 minutes.
Toast spices. Heat a large dutch oven or nonstick pot over medium-low heat, add oil, and let it get hot. Add garlic, ginger, curry powder, and ground turmeric, and toast the spices by stirring until fragrant and well combined, about 30 seconds. Be careful not to let the garlic burn.
Saute veggies. Add carrots, onion, and salt and pepper and mix well into the spice mixture. Add a couple of tablespoons of broth (you can just take it from the total amount needed for the recipe) to make sure nothing is sticking to the bottom. Saute for 5 minutes, stirring occasionally, until softened.
Cook soup. Add the lentils and stir to combine. Then add the bell pepper, coconut milk, diced tomatoes, broth, curry paste, cayenne pepper, and salt and pepper and mix well to combine and make sure nothing is stuck on the bottom. Place the lid on the pot, leaving it just slightly ajar for the air to get in/out. Simmer over medium-low to medium heat for 25 minutes until the lentils are tender.
Enjoy! Serve with a squeeze of lime juice (a must!) and additional toppings you enjoy!

Notes

This curry lentil soup is super thick and hearty. If needed, you can add some more broth or coconut milk to thin it out.

Nutrition