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Coconut Curry Lentil Soup

Coconut Curry Lentil Soup is perfect for cool winter days. This easy soup is hearty, velvety and sure to warm you up!

Ahhh soup season! When it’s cold outside there is nothing better than sitting down to a bowl of hearty, tummy warming soup. Soup that will warm the body as well as the soul. That is exactly what this Coconut Curry Lentil Soup is. It has much flavor going on. The coconut. The curry. The veggies. This soup is hearty, scrumptious and is the perfect way to warm up this winter.

It also happens to be gluten free. And if you use vegetable broth instead of chicken broth you can easily make this soup vegan and vegetarian too.

Let’s talk about what you’re going to need to make it. 

Coconut Curry Lentil Soup Ingredients: 

  • LENTILS: I use red lentils in this soup. I prefer them because they break down easier and help thicken the soup. You can substitute brown lentils if that is what you have on hand. 
  • OLIVE OIL: To sauté the veggies. 
  • ONION/CARROTS/CELERY: Also known as mirepoix, they add a ton of flavor and texture to the soup. 
  • GARLIC
  • LOW SODIUM CHICKEN (OR VEGETABLE) BROTH: It is important to use low-sodium broth when cooking so that you have more control over the saltiness of the dish. If you want to keep this soup vegetarian, use vegetable broth. 
  • CANNED COCONUT MILK: This adds to the creamy velvety texture of the soup. And also adds a touch of sweetness. Make sure that you are using canned coconut milk and not refrigerated coconut milk which will have additional ingredients that you don’t want for the soup. 
  • CURRY POWDER: You can make your own curry powder with my homemade curry powder recipe, or buy it. 
  • CUMIN: Will add a touch of smokiness to the soup. 
  • SALT 
  • PLAIN GREEK YOGURT/CILANTRO: These are optional garnishes. 

Step by Step Photos and Instructions: 

Making curry lentil soup is so easy to make! It is perfect for weeknights. Follow along with these step by step photos and instructions. 

  • STEP #1: Heat oil in a large pot over medium heat. Add onion, celery, carrots and garlic. Cook just until vegetables start to soften. 
  • STEP #2: Stir in the lentils. Add in the chicken broth (or vegetable broth), coconut milk, curry powder, salt and cumin. Reduce heat to a simmer and cook for 40 – 45 minutes or until lentils are tender. Season to taste with salt. 
  • STEP #3: If you like soup chunkier you can serve as soon as the lentils are tender, but if you want a smoother soup, use an immersion blender to smooth the soup. 
  • STEP #4: Ladle into soup bowls, top with a dollop of greek yogurt and cilantro. Serve immediately. 

Storage and Leftovers: 

Curry Lentil Soup makes for great leftovers! I find that it is even better the next day. Simply warm through. If it is too thick, you can add a bit more vegetable broth. 

Recipe FAQ:

Do I have to cook lentils before adding them to soup?

Nope! Dried lentils do not need to be cooked before adding them to soup. You don’t need to soak them either!

Is canned coconut milk the same as coconut milk in the carton?

No. Canned coconut milk has more fat and is low in liquid. Coconut milk in the carton has been thinned with water. For this recipe, be sure to use canned coconut milk.

Want more soup recipes to warm up with? Try these: 

It doesn’t get any more classic than Chicken Noodle Soup. It is a family favorite! 

Beer Cheese Soup is cozy soup that is full of flavor. 

Guinness Beef Stew is perfect on a cold winter’s day. 

Pork Chile Verde is a Mexican stew made with pork simmered in green chile broth. 

Note: Originally published in 2015. Updated in 2024 with new photos, step by step photos and nutrition information. 

Coconut Curry Lentil Soup

A hearty, tummy warming soup this Coconut Curry Lentil Soup is perfect for cool winter days.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 492 kcal

Ingredients
  

Ingredients:

  • 1 tablespoon extra virgin oil
  • 1/2 medium yellow onion
  • 4 cloves garlic minced
  • 3 carrots diced
  • 3 celery stalks diced
  • 1 pound red lentils
  • 8 cups low sodium chicken broth (or vegetable broth)
  • 13 ounces canned unsweetened coconut milk
  • 3 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • plain greek yogurt for garnish
  • cilantro for garnish

Instructions
 

  • Heat extra virgin olive oil in a large pot over medium heat. Add in onion, garlic, carrots and celery. Cook just until the vegetables start to soften.
  • Stir in lentils. Pour in vegetable broth and coconut milk. Stir in curry powder, salt and cumin. Reduce heat to simmer and cook for 40 - 45 minutes or until lentils are tender. If you would like a smoother soup, use an immersion blender to blend soup.
  • Ladle soup into bowls, top with a spoonful of plain greek yogurt and cilantro sprigs. Serve.

Notes

Nutrition information for estimation purposes only. 

Nutrition

Calories: 492kcalCarbohydrates: 55gProtein: 28gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 503mgPotassium: 1211mgFiber: 25gSugar: 5gVitamin A: 740IUVitamin C: 7mgCalcium: 79mgIron: 8mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: curry, gluten free, lentils, soup

Leave a Comment

Recipe Rating




  • Reply
    Nutmeg Nanny
    December 30, 2015 at 4:05 am

    YES! I love lentil soup but maybe even more with coconut!

  • Reply
    debattinella
    December 29, 2015 at 4:54 pm

    This looks like a perfect bowl of comfort! Love the flavors you have going on!

  • Reply
    Miryam, Eat Good 4 Life
    December 29, 2015 at 6:46 am

    This would be perfect for me. I love coconut curry and with lentil it would be just the bomb!

  • Reply
    Carrie R
    December 28, 2015 at 2:39 pm

    I have recently become a convert to lentils! :) I had never tried them until I made a vegetarian soup (and vegan!) soup with them a couple of months ago. Love the curry and coconut in this soup. I bet the flavors are amazing!

  • Reply
    Lemons for Lulu
    December 28, 2015 at 12:39 pm

    I try to add a few vegetarian meals into our weekly rotation too. This soup would be perfect, especially during the upcoming cold months.

  • Reply
    Melissa Falk
    December 28, 2015 at 9:22 am

    I am a huge lentil soup fan. I am really interested to try your addition of coconut curry in this one.

  • Reply
    Beth B
    December 28, 2015 at 8:42 am

    My Ryan would love this soup!

  • Reply
    tidymom
    December 28, 2015 at 8:27 am

    what a fabulous flavor combo and perfect for cold nights

  • Reply
    Taylor @ Food Faith Fitness
    December 28, 2015 at 3:58 am

    Such a great dish for cold evenings :)

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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