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Overhead shot of a dutch oven filled with coconut curry lentil soup garnished with coconut milk and cilantro. A ladle is in the pot and next to it is a plate of lime wedges and herbs.
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4 from 6 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 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 cups
Calories 271kcal
Author Kelly

Ingredients

  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon curry powder
  • 1/2 tablespoon 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 (about 1 large/205 grams)
  • 1 can (14.5 ounces) full fat coconut milk
  • 1 can (14.5 ounces) 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

  • Heat a large dutch oven or nonstick pot over medium-low heat. Add oil and let it get hot, about 30 seconds. Add garlic, ginger, curry powder, and ground turmeric and toast the spices by stirring until fragrant and well combined, about 30 seconds. Careful not to let the garlic burn.
  • 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.
  • Add the lentils and mix well. 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 pan, leaving it just slightly ajar for the air to get in/out. Simmer for 25 minutes until the lentils are tender.
  • Serve with lime wedges (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

Serving: 1cup | Calories: 271kcal | Carbohydrates: 33g | Protein: 11g | Fat: 10.6g | Saturated Fat: 9.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Potassium: 504mg | Fiber: 6.4g | Sugar: 5.8g | Vitamin A: 3785IU | Vitamin C: 42mg | Calcium: 40mg | Iron: 3mg