Coconut Curry Lentil Soup Recipe

Introduction

This Coconut Curry Lentil Soup is a comforting and creamy dish packed with warm spices and rich coconut milk. It’s perfect for a cozy meal, offering a delicious blend of flavors and hearty lentils that satisfy both vegetarians and meat-eaters alike.

Ingredients

• 1 tablespoon olive oil (or coconut oil for added flavor)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 ½ cups dried lentils, rinsed and drained (red or green lentils)
• 1 medium carrot, peeled and diced
• 1 medium potato, peeled and diced
• 1 teaspoon ground turmeric
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk (full-fat)
• 4 cups vegetable broth (or chicken broth for non-vegan version)
• Salt and pepper to taste

Optional garnishes:

• Fresh cilantro, chopped
• Lemon wedges
• Chili flakes or fresh chili
• Toasted coconut flakes

Instructions

1. Step 1: Prepare the vegetables and spices by chopping the onion, carrot, potato, and ginger. Mince the garlic. Rinse the lentils under cold water and set aside to drain.
2. Step 2: Heat olive oil in a large pot over medium heat. Add turmeric, cumin, coriander, and cinnamon, toasting the spices for 1-2 minutes until fragrant.
3. Step 3: Add the chopped onion and sauté for 5-6 minutes until soft and translucent. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Step 4: Add diced carrot and potato to the pot and sauté for a few minutes to let them absorb the spices.
5. Step 5: Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils and vegetables are tender.
6. Step 6: Stir in the coconut milk and mix well to create a creamy texture.
7. Step 7: Let the soup simmer an additional 5-10 minutes to meld flavors. Season with salt and pepper to taste.
8. Step 8: Optional: add cooked chicken, tofu, or chickpeas for extra protein before serving.
9. Step 9: Ladle soup into bowls and garnish with fresh cilantro, a squeeze of lemon, chili flakes, or toasted coconut flakes if desired. Serve hot with naan bread or rice.

Tips & Variations

• Use red lentils for a creamier texture or green lentils for more bite and substance.
• Swap vegetable broth with chicken broth for a non-vegan version with richer flavor.
• Add a pinch of cayenne pepper or fresh chili for extra heat.
• Incorporate cooked chickpeas or tofu to add protein and variety.
• For a thicker soup, mash some of the lentils before adding the coconut milk.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. The soup may thicken after chilling; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Yes, red and green lentils work best because they cook evenly and complement the texture of the soup, but you can use other lentils if you adjust cooking time accordingly.

Is this soup vegan?

The base recipe is vegan when made with vegetable broth and coconut oil, but you can add chicken broth or cooked chicken for a non-vegan option.

Coconut Curry Lentil Soup Recipe

Print Recipe

★★★★★

4.4 from 56 reviews

This Coconut Curry Lentil Soup is a comforting and flavorful dish featuring tender lentils simmered in a fragrant blend of spices, creamy coconut milk, and vegetable broth. Enhanced with aromatic ginger, garlic, and turmeric, this soup offers warmth and depth, perfect for a nourishing meal. Garnished with fresh cilantro, lemon, and optional chili flakes and toasted coconut flakes, it’s a vibrant, hearty, and satisfying recipe ideal for cozy dinners.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Soup Base:

• 1 tablespoon olive oil (or coconut oil for added flavor)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 ½ cups dried lentils, rinsed and drained (red or green lentils)
• 1 medium carrot, peeled and diced
• 1 medium potato, peeled and diced
• 1 teaspoon ground turmeric
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk (full-fat)
• 4 cups vegetable broth (or chicken broth for non-vegan version)
• Salt and pepper to taste

For Garnishing (Optional):

• Fresh cilantro, chopped
• Lemon wedges
• Chili flakes or fresh chili
• Toasted coconut flakes

Instructions

1. Prepare the Ingredients: Chop the onion, carrot, potato, and ginger. Mince the garlic. Measure out and ready all spices. Rinse the lentils thoroughly under cold water and drain.
2. Toast the Spices: Heat olive oil in a large pot over medium heat. Add turmeric, cumin, coriander, and cinnamon. Toast spices for 1-2 minutes until fragrant to bring out their flavors.
3. Sauté the Base: Add chopped onion to the pot and sauté for 5-6 minutes until soft and translucent. Add minced garlic and ginger and cook for another 1-2 minutes until aromatic.
4. Add Vegetables: Stir in diced carrot and potato and sauté with the aromatics for a few more minutes to absorb flavors.
5. Cook the Lentils: Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender and vegetables cooked through.
6. Add Coconut Milk: Stir in the coconut milk to create a creamy texture and fully incorporate into the soup.
7. Simmer and Season: Let the soup simmer for an additional 5-10 minutes to meld flavors. Taste and adjust the seasoning with salt and pepper. Optional: Add cooked chicken, tofu, or chickpeas now for extra protein.
8. Garnish and Serve: Ladle soup into bowls. Garnish with fresh cilantro, a squeeze of lemon juice, chili flakes, and toasted coconut flakes if desired. Serve hot with naan bread or rice.

Notes

• For a richer flavor, use coconut oil instead of olive oil.
• Red lentils cook faster and tend to break down more, creating a creamier texture, while green lentils hold shape better.
• If you prefer a smoother soup, puree part or all of the soup after cooking.
• Adjust the amount of chili flakes or fresh chili according to your heat preference.
• Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months.
• Substitute vegetable broth with chicken broth if not vegan.

Keywords: coconut curry lentil soup, vegan soup, lentil soup, coconut milk soup, Indian-inspired soup, healthy soup, vegetarian soup, cozy soup