Coconut Curry Lentil Soup

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Photo credit to my wonderful and talented mother Isabel Gates. Thanks mama! 

This simple and flavorful soup is a big hit in our family. This recipe is brought to you by the fantastic vegan food blogger Vegangela. You can find the original recipe here. This soup is super easy to make and freezer-friendly. I have adapted the amounts very slightly.

Coconut Curry Lentil Soup

  • Servings: Makes 7 Servings
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Each 16 oz Serving Contains:

  • 6 oz Veggies
  • 1 Protein Serving (6 oz lentils)*
  • 1 Fat Serving (2 oz coconut milk)*
  • 2 oz Condiments

Ingredients

Veggie Serving

  • 1 large onion
  • 28oz can diced tomatoes
  • Handful of greens (optional)

Protein Serving

  • Small red lentils (14oz dry)

Condiments & Spices

  • 2 cloves garlic
  • 1 tbsp fresh ginger
  • 2 tbsp tomato paste
  • 2 tbsp curry powder
  • 1/4 tsp red pepper flakes
  • 4 cups vegetable broth
  • Fresh cilantro

Fat Serving

  • 1 can (14 oz) coconut milk (regular fat)

Maintenance Modifications

  • Grain Additions: Serve over rice or your favorite grain.
  • Protein Additions: Increase the amount of lentils or top with yogurt.
  • Fat Additions: Increase the amount of coconut milk.

Directions

  1. In a large pot, steam-sauté the onion, garlic and ginger over medium heat, covered with a lid for a few minutes until softened.
  2. Add the rest of the ingredients.
  3. Simmer on low heat for 11-15 minutes, until the lentils are cooked and tender.
  4. Garnish with fresh cilantro. Salt and pepper to taste.

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35 Comments

  1. How many ounces per serving of this soup? 8 or 6?
    Sorry, just unsure how much to serve myself.

     
  2. Would I then have a salad with that? I usually have 14 oz veggies at a meal.

     
  3. Have you ever made this in an instant pot of other pressure cooker?

     
    • No, sorry, I don’t have one. If you experiment with it though, let us know how it goes!

       
    • I did! I put everything in except the coconut milk. Pressured it for 8 minutes. Then added the coconut milk afterward. One pot. Super quick. I divided it into seven containers and froze what I couldn’t eat. So nice to pull out a container, warm it up. Delish.

       
  4. This is delicious – thank you Katie

     
  5. I’m not seeing the 6 oz veggies times 7 servings in the original ingredients. I only count 2 oz canned tomatoes plus maybe 1-2 oz onion per serving. Don’t the total greens need to be at least 14 oz instead of optional?

     
  6. Thank you so much for posting! This looks wonderful. I miss having meals like this since I have been on BLE. I plan to make it today!

     
  7. Kathleen Stremmel

    Have you ever put spinach in this soup ?

     
  8. I am going to make this for a luncheon I am having tomorrow. I wanted to make it today but just realized my lentils are organic green lentils. The color looks more red than green to me. Will it make any difference to use these? Or should I go get the red one’s instead? I have never made lentils before so don’t know if there is any difference other than the color. Thanks Katie! I sure appreciate all your wonderful recipes!!

     
    • I prefer red, but yellow is good too and requires more cooking time. I personally think it’s more flavorful with red and yellow. I tried it with green once and wasn’t as happy with it.

       
      • Thanks Katie! I did go and buy red lentils and made it yesterday. YUMMY! It is so good. I added some beet greens from my garden and I think that made a very good addition and color looked good to!

         
  9. I have already made this recipe three times. It is so delicious. Thanks Katie for sharing this recipe. I’m looking forward to trying out other recipes.

     
  10. “This is yummy”… coming from the hubster! I thought it was delicious too and will make again. I added a little chili sauce, but accidentally forgot the cliantro, so next time for sure. Thank you!

     
  11. stephanienyland

    This was great, thank you! I have a red lentil dahl that I used to make a lot before BLE, it’s almost the same recipe but you spoiled me by doing all the BLE portions so I didn’t have to! I also used my instant pot, After 6 min my lentils were cooked. I’m excited for leftovers, I know dishes with coconut milk are even better the next day.

     
  12. Superb! Thank you so much.

     
  13. Hi! I used tinned lentils and just now I realised you said dry lentils. I added two 400g cans instead of one but now the soup looks too liquid-y. Did I do the right thing using two cans?

     
  14. I made this in the Instant Pot–put in everything but the greens, cooked for 3 minutes on manual, then natural release. Stirred in a fistful of baby spinach just before serving. Super-tasty–thanks so much for posting it!

     
  15. What greens did everyone add? Thanks!

     
  16. This recipe was amazing. I love coconut curry but had never cooked with lentils before. But this was so easy to make! I left out the pepper flakes because I was concerned about heat level. But I’m going to try it again and put them in this time. Since this has protein and veggies in one dish, it was so easy to pack leftovers for lunches!

     
  17. Thank you so much for this recipe and for all of your recipes! My husband and I are doing great on our new no sugar no flour eating plan and we could not have done it without you. We eat your recipes for all three meals every day!
    This coconut curry lentil soup is one of our absolute favorites! We have made it many times! Thank you thank you thank you!

     
  18. Has anyone tried this in the slow cooker?

     
  19. Love this soup and make it on Sundays and portion it out for my lunch for the whole week. I add carrots, zucchini, collard greens and celery to this recipe for a veggie boost. Delicious!

     
  20. How does this do frozen?

     
  21. Sebastiene Bonifield

    Soooooooo yummy! Thank you so much for helping me keep my Bright Lines. I have been using your recipes for a year now and I want you to know that you have been instrumental in me enhancing my health. Thank you thank you thank you! (well overdue 🙂

     

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