This Coconut Curry Lentil Soup is a comforting one-pot meal that simmers with warming spices, creamy coconut milk, and hearty lentils. It’s nourishing, flavorful, and easy to pull together in about 45 minutes. You’ll love the velvety texture and cozy aroma of this satisfying plant-based soup.
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Why You’ll Love This Coconut Curry Lentil Soup
- Creamy & dairy-free: Full-fat coconut milk gives it a luxurious, velvety texture.
- One-pot wonder: Sauté, simmer, and serve in the same pot for easy cleanup.
- Flavorful & nutritious: Packed with protein-rich lentils, turmeric, and ginger.
- Wonderfully versatile: Easily adjust spice levels or add extra veggies.
Ingredients & Tools
- 1 tbsp coconut oil or olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for heat)
- 1.5 cups red lentils, rinsed
- 4 cups vegetable broth
- 1 (14 oz) can full-fat coconut milk
- 1 tbsp fresh lime juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Tools: A large pot or Dutch oven, wooden spoon, measuring cups/spoons, and a fine grater for the ginger.
Notes: The quality of your curry paste and coconut milk really makes a difference here—they’re the flavor powerhouses. And don’t skip rinsing the lentils; it helps ensure your soup isn’t muddy.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 16 g |
| Carbs: | 34 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip rinsing the lentils. Red lentils have natural starches that can make the soup overly thick or cloudy. A quick rinse under cold water removes excess starch and keeps the texture just right.
- Use full-fat coconut milk for the best results. Light coconut milk will work in a pinch, but the rich, creamy texture really comes from the full-fat version. It makes the soup more satisfying and helps carry the flavors.
- Fresh ginger and garlic are non-negotiable. While powdered versions are convenient, the bright, pungent kick from fresh ginger and garlic adds a depth of flavor that you just can’t replicate with dried spices.
- Taste and adjust the seasoning at the end. The saltiness of broth and curry paste can vary, so wait until the soup is finished cooking before you add extra salt or lime juice. A little goes a long way!
How to Make Coconut Curry Lentil Soup
Step 1: Start by heating the coconut oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 5–6 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already—that’s the foundation of your flavor base!
Step 2: Add the minced garlic and grated ginger to the pot, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic—it can turn bitter quickly. The aroma at this stage is just incredible, with the ginger adding a warm, zesty note.
Step 3: Stir in the red curry paste, turmeric, cumin, and cayenne (if using). Cook for another minute, allowing the spices to toast and bloom. This step really deepens the flavor and ensures your soup has a rich, complex curry base.
Step 4: Add the rinsed red lentils to the pot, stirring to coat them in the spice mixture. Then, pour in the vegetable broth and bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20–25 minutes. You’ll notice the lentils breaking down and thickening the soup beautifully.
Step 5: Stir in the full-fat coconut milk, making sure to scrape the bottom of the pot to incorporate any browned bits. Let the soup simmer uncovered for another 5–10 minutes, until it reaches your desired consistency. If it’s too thick, you can add a splash of water or extra broth.
Step 6: Remove the pot from the heat and stir in the fresh lime juice. Season with salt and black pepper to taste. The lime juice brightens everything up and balances the richness of the coconut milk—it’s a small step that makes a big difference.
Step 7: Ladle the soup into bowls and garnish with fresh cilantro. For an extra touch, you can drizzle a little coconut milk on top or add a sprinkle of red pepper flakes for heat. Serve it warm and enjoy the cozy, comforting flavors!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 5 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove, thinning with a splash of broth or water if needed.
Serving Suggestions
Complementary Dishes
- Garlic naan or roti — Perfect for dipping into the creamy soup and scooping up every last bit. The soft, chewy texture is a wonderful contrast to the smooth lentils.
- Simple basmati rice — A fluffy bed of rice makes the soup even more filling and helps balance the spices, especially if you’ve added a bit of heat.
- Roasted cauliflower or broccoli — The caramelized edges and hearty bite of roasted veggies add another layer of texture and make the meal feel complete.
Drinks
- Iced mint tea — The cool, refreshing quality of mint tea cuts through the richness of the coconut milk and provides a lovely palate cleanser between bites.
- Light lager or pale ale — A crisp, slightly bitter beer complements the spices without overpowering them, making each spoonful even more enjoyable.
- Sparkling water with lime — The effervescence and citrus notes are a simple, non-alcoholic way to refresh your taste buds and enhance the soup’s flavors.
Something Sweet
- Mango sorbet — The tropical sweetness of mango is a natural pairing with coconut and curry, and its light, icy texture is a perfect finish to the meal.
- Coconut macaroons — These chewy, sweet cookies echo the coconut in the soup and provide a delightful, not-too-heavy dessert option.
- Cardamom-scented rice pudding — Warm, creamy, and gently spiced, this dessert feels like a natural extension of the soup’s cozy, aromatic profile.
Top Mistakes to Avoid
- Overcooking the lentils. Red lentils break down quickly, and if you simmer them too long, they can turn mushy and lose their texture. Keep an eye on the pot and taste as you go.
- Adding the lime juice too early. If you stir in the lime juice while the soup is still boiling, the acidity can cook out and lose its bright, fresh flavor. Always add it at the end, off the heat.
- Using old or stale spices. Ground spices lose their potency over time, so if your turmeric or cumin has been sitting in the cupboard for years, your soup might taste flat. Fresh spices make a world of difference.
- Not tasting before serving. Broths and curry pastes vary in saltiness, so skipping the final taste test could mean your soup is underseasoned or too salty. Adjust with salt, pepper, or lime as needed.
Expert Tips
- Toast your own spices for deeper flavor. If you have whole cumin seeds, toast them in a dry pan before grinding—it unlocks an incredible aroma and adds a smoky nuance to the soup.
- Blend half the soup for extra creaminess. For an ultra-smooth texture, use an immersion blender to puree part of the soup before stirring in the coconut milk. You’ll get a velvety base with some whole lentils still intact.
- Make it ahead for even better flavor. Like many soups, this one tastes even better the next day after the flavors have melded. Store it in the fridge and gently reheat it before serving.
- Freeze individual portions for easy meals. This soup freezes beautifully—just let it cool completely, then portion it into airtight containers. It’ll keep for up to 3 months, ready whenever you need a quick, comforting meal.
FAQs
Can I use another type of lentil?
Yes, but keep in mind that cooking times will vary. Brown or green lentils hold their shape better but take longer to cook—about 30–40 minutes. Red lentils are ideal here because they break down and create that naturally thick, creamy texture. If you use another variety, you may need to adjust the broth amount and simmering time.
How can I make this soup spicier?
If you love heat, there are a few easy ways to kick it up. Add an extra pinch of cayenne, include a finely chopped fresh chili (like a serrano or Thai bird’s eye) when you sauté the onions, or stir in a dash of hot sauce at the end. Just remember—you can always add more spice, but you can’t take it out!
Is it possible to make this in a slow cooker?
Absolutely! Sauté the onions, garlic, and spices in a pan first to build flavor, then transfer everything to the slow cooker along with the lentils and broth. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the coconut milk and lime juice just before serving.
Can I add other vegetables to this soup?
Definitely—this recipe is very adaptable. Diced carrots, sweet potatoes, or spinach would all work wonderfully. Add harder veggies like carrots at the beginning with the onions, and stir in leafy greens like spinach during the last few minutes of cooking.
How long does this soup keep in the refrigerator?
Stored in an airtight container, it will stay fresh for up to 5 days. The soup will thicken as it sits, so you may need to add a little water or broth when reheating. Just give it a good stir and warm it gently on the stove.
Coconut Curry Lentil Soup
Make this easy Coconut Curry Lentil Soup in one pot! Creamy, dairy-free, and packed with flavor. Ready in 45 minutes. Get the recipe now!
Ingredients
For the Ingredients & Tools
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1 tbsp coconut oil or olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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2 tbsp red curry paste
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1 tsp ground turmeric
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0.5 tsp ground cumin
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0.25 tsp cayenne pepper (optional, for heat)
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1.5 cups red lentils (rinsed)
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4 cups vegetable broth
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1 can full-fat coconut milk (14 oz)
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1 tbsp fresh lime juice
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Salt and black pepper (to taste)
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Fresh cilantro (for garnish)
Instructions
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Start by heating the coconut oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 5–6 minutes, until it becomes soft and translucent.01
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Add the minced garlic and grated ginger to the pot, stirring constantly for about 1 minute until fragrant.02
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Stir in the red curry paste, turmeric, cumin, and cayenne (if using). Cook for another minute, allowing the spices to toast and bloom.03
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Add the rinsed red lentils to the pot, stirring to coat them in the spice mixture. Then, pour in the vegetable broth and bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20–25 minutes.04
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Stir in the full-fat coconut milk, making sure to scrape the bottom of the pot to incorporate any browned bits. Let the soup simmer uncovered for another 5–10 minutes, until it reaches your desired consistency.05
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Remove the pot from the heat and stir in the fresh lime juice. Season with salt and black pepper to taste.06
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Ladle the soup into bowls and garnish with fresh cilantro.07
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