Coconut Curry Lentil Soup

After weeks of eating…well…cookies…I figured it was time to lighten things up a bit with this Coconut Curry Lentil Soup. It’s creamy, hearty, tummy warming and perfect for these cool late December days.

Much to Ryan’s dismay, I have been trying to cook vegetarian meals more often than I used to. We’ve been enjoying vegetarian meals once or twice a week and cutting back on the amount of meat we’ve been eating.

I’m kind of loving it.

Cooking vegetarian is opening up a whole new world when it comes to cooking for me. And honestly, I had no idea that it could be so good. Take this Coconut Curry Lentil Soup for instance. Prior to making this soup, I didn’t have much experience with lentils at all. I’ve eaten them before, sure, but I had never cooked with them.

When I first made this soup I made it with red lentils but I cooked it for way too long and ended up with a tasty, yet super thick soup. More like a puree actually. The second go around, I tried green lentils. Honestly? Not a fan. At least not in this soup.

So for the third try back to the red lentils it was. I added a bit more broth this time around and cooked the soup for a little less time. And folks, we had a winner!

Coconut Curry Lentil Soup

Seriously, this Coconut Curry Lentil has so 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.

Man, I love soup season.

Coconut Curry Lentil Soup

Coconut Curry Lentil Soup Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 1 tablespoon avocado oil
  • 1/2 medium yellow onion
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 pound red lentils
  • 8 cups low sodium vegetable broth
  • 1 (13 ounce) can coconut milk
  • 3 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • plain greek yogurt
  • cilantro



Heat avocado oil in a large pot over medium heat. Add in onion, 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.



Leave a Comment

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

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

  • Reply
    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
    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 :)

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