Coconut Curry Lentil Soup

Coconut Curry Lentil Soup

Red lentils simmer with coconut milk and warm spices into a creamy, fragrant soup.

Total 50 min Makes 6 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This soup layers curry powder, ginger, and garlic into a coconut milk base, then simmers red lentils until they break down into a thick, velvety texture. It comes together in about 45 minutes, making it a satisfying weeknight dinner that's naturally vegan and gluten-free.

Ingredients

  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 1 cup red lentils, rinsed
  • 1 can diced tomatoes, with juices
  • 1 can full-fat coconut milk
  • 4 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. Melt the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  2. Stir in the garlic and ginger and cook until fragrant.

  3. Add the curry powder, turmeric, and red pepper flakes and stir constantly to toast the spices.

  4. Add the red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine and bring to a boil.

  5. Reduce heat to low, cover partially, and simmer until the lentils are tender and the soup has thickened, stirring occasionally.

  6. Stir in the spinach and cook until wilted.

  7. Remove from heat and stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

  8. Ladle into bowls and garnish with chopped cilantro before serving.

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Rate this recipe

★ 4.8 (1)

Coconut Curry Lentil Soup

This soup layers curry powder, ginger, and garlic into a coconut milk base, then simmers red lentils until they break down into a thick, velvety texture. It comes together in about 45 minutes, making it a satisfying weeknight dinner that's naturally vegan and gluten-free.

50 min 6 servings 310 cal

Ingredients

  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 1 cup red lentils, rinsed
  • 1 can diced tomatoes, with juices
  • 1 can full-fat coconut milk
  • 4 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. 1

    Melt the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  2. 2

    Stir in the garlic and ginger and cook until fragrant.

  3. 3

    Add the curry powder, turmeric, and red pepper flakes and stir constantly to toast the spices.

  4. 4

    Add the red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine and bring to a boil.

  5. 5

    Reduce heat to low, cover partially, and simmer until the lentils are tender and the soup has thickened, stirring occasionally.

  6. 6

    Stir in the spinach and cook until wilted.

  7. 7

    Remove from heat and stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

  8. 8

    Ladle into bowls and garnish with chopped cilantro before serving.