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:

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.