Easy Coconut Curry Lentil Soup is a comforting, flavorful, and nourishing dish that comes together in under 30 minutes. Packed with warming spices, creamy coconut milk, and protein-rich red lentils, this soup is perfect for chilly evenings or busy weeknights. It is naturally vegan, gluten-free, and full of immune-boosting ingredients like garlic, turmeric, and kale. Whether you’re a seasoned cook or a kitchen newbie, you’ll love how simple and satisfying this soup is to make. Plus, it tastes even better the next day!
Why You’ll Love This Coconut Curry Lentil Soup
This soup checks all the boxes for a wholesome, hearty, and easy-to-make meal. It features aromatic spices like turmeric and curry, which not only add flavor but also bring anti-inflammatory benefits. The red lentils cook quickly and provide plant-based protein and fiber. Coconut milk adds a creamy texture and subtle sweetness that balances the spice perfectly. With the addition of kale and fresh cilantro, this soup is a nutritional powerhouse that’s both delicious and filling.
Ingredients
- 1 tsp coconut oil
- 1 small sweet onion, diced
- 4 cloves garlic, minced
- 1 tsp turmeric
- 1 1/2 tsp curry powder
- 1 tsp salt
- 5 cups vegetable broth
- 1 can petite diced tomatoes, drained
- 1 cup red lentils
- 1 cup full-fat coconut milk
- 2 cups kale, chopped
- 1/2 cup cilantro, chopped
Step-by-Step: How to Make Coconut Curry Lentil Soup
- Heat the coconut oil in a large stock pot over medium heat.
- Add the diced onion and sauté for about 4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle in the turmeric, curry powder, and salt. Cook for 1 minute, stirring, until the spices release their aroma.
- Pour in the vegetable broth and drained diced tomatoes. Bring the mixture to a gentle boil.
- Add the red lentils and reduce the heat to medium low. Simmer for 15 minutes or until the lentils are tender.
- Stir in the coconut milk and chopped kale. Cook for 2 to 3 minutes, just until the kale wilts.
- Finish by adding the chopped cilantro and give the soup one final stir.
Helpful Tips
- Rinse the red lentils before cooking to remove excess starch and improve texture.
- For a smoother consistency, use an immersion blender to partially puree the soup.
- Adjust spice levels by adding more curry powder or a pinch of cayenne pepper.
- Let the soup rest for 10 minutes after cooking to enhance the flavors.
Substitutions And Variations
- No kale? Substitute with spinach, Swiss chard, or collard greens.
- No coconut milk? Use cashew cream or any plant-based milk for a lighter version.
- Add-ins: Include diced carrots, bell peppers, or sweet potatoes for extra texture.
- Protein boost: Stir in chickpeas or tofu for added protein.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes beautifully. Let it cool completely, then store in freezer-safe containers or bags for up to 3 months. Let it thaw in the refrigerator overnight and warm it gently on the stovetop or in the microwave.
Nutritional Information
This recipe yields approximately 4 servings. Each serving contains:
- Calories: ~280
- Protein: 13g
- Fat: 11g
- Carbohydrates: 32g
- Fiber: 8g
- Sugar: 5g These values are estimates and can vary depending on the specific brands and substitutions used.
Serving Suggestions
- Serve with warm naan or crusty bread for a heartier meal.
- Pair with a side salad of mixed greens and a tangy vinaigrette.
- Garnish with extra cilantro, a squeeze of lime, or a dollop of yogurt for added flavor.
- Enjoy it over steamed rice or quinoa for a filling dinner.
Frequently Asked Questions About Coconut Curry Lentil Soup
Can I use green or brown lentils instead of red? Red lentils cook faster and break down more, giving a creamy texture. Green or brown lentils will remain firmer and require a longer cooking time.
Is this soup spicy? The curry adds warmth but not heat. For extra spice, add chili flakes or hot sauce to taste.
Can I make this in a slow cooker? Yes! Sauté the onions and garlic first, then transfer all ingredients (except kale and cilantro) to the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Stir in kale and cilantro just before serving.
How do I thicken the soup? For a thicker consistency, blend part of the soup with an immersion blender or simmer uncovered to reduce the liquid.
Is it suitable for meal prep? Absolutely! This soup stores well and tastes even better the next day, making it ideal for meal prepping.
Conclusion
Thank you so much for trying this Easy Coconut Curry Lentil Soup recipe. It’s one of my personal favorites for its balance of flavors, simplicity, and nourishing ingredients. I hope it brings warmth and comfort to your kitchen as it has to mine. Whether you’re serving it on a busy weeknight or prepping lunches for the week, it’s a delicious and wholesome option you’ll turn to again and again. Happy cooking and thanks for being a part of this food-loving community!
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Easy Coconut Curry Lentil Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
Description
Easy Coconut Curry Lentil Soup is a fast, flavorful vegan soup packed with creamy coconut milk, red lentils, and warming spices. Perfect for a quick weeknight dinner or meal prep.
Ingredients
1 tsp coconut oil
1 small sweet onion, diced
4 cloves garlic, minced
1 tsp turmeric
1 1/2 tsp curry powder
1 tsp salt
5 cups vegetable broth
1 can petite diced tomatoes, drained
1 cup red lentils
1 cup full-fat coconut milk
2 cups kale, chopped
1/2 cup cilantro, chopped
Instructions
- Heat the coconut oil in a large stock pot over medium heat.
- Add the diced onion and sauté for about 4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle in the turmeric, curry powder, and salt. Cook for 1 minute, stirring, until the spices release their aroma.
- Pour in the vegetable broth and drained diced tomatoes. Bring the mixture to a gentle boil.
- Add the red lentils and reduce the heat to medium low. Simmer for 15 minutes or until the lentils are tender.
- Stir in the coconut milk and chopped kale. Cook for 2 to 3 minutes, just until the kale wilts.
- Finish by adding the chopped cilantro and give the soup one final stir.
Notes
Rinse lentils well before using.
For a smoother texture, blend part of the soup with an immersion blender.
Add a squeeze of lime for brightness before serving.
Keeps well for meal prep and freezes beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Carbohydrates: 32g
- Protein: 13g
