• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Med Diet
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Med Diet
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Med Diet
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Mediterranean Soups and Stews

    Coconut Curry Lentil Soup

    By Lily・Published: May 23, 2020・Updated: Jun 4, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe

    I don't know what it is, but when you say coconut milk, lentils, and curry in the same sentence, my taste buds start to wake up. This curry lentil soup with vegetables is so alive and jam-packed with nutrition.

    I have a toddler at home, and sometimes I struggle with finding ways for her to eat her vegetables. She absolutely loves this soup with a little bit of rice.

    curry lentil soup

    Ingredients You'll Need:

    • Red dried lentils: I get just the regular red lentils at the grocery store.
    • Vegetables: I use onion, carrot, white potatoes, fresh ginger, and fresh garlic for this soup.
    • Coconut Milk: I use one can of coconut milk, but you can use ½ the can if you prefer a less creamy soup.
    • Curry Powder: This magical powder is yellow-orange in color. You can find it in the seasoning section of your grocery store.
    • Broth or Bouillon: Whatever you have on hand will work. You can use chicken broth, vegetable broth, or water and a bouillon cube.
    • Fresh Lemon: Make sure your lemons are fresh and not the bottled stuff.
    • Salt and pepper to taste

    You will also need:

    • Chef's knife and cutting board
    • Vegetable Peeler
    • Can Opener
    • Crock-Pot or Stovetop Pot
    • Hand Immersion Blender
    • Lemon Squeezer
    • Wooden Spatula

    How to Make Curry Lentil Soup

    Add diced onions, ginger, garlic, carrots, potatoes, lentils, curry powder, and vegetable stock to the Crock-Pot or stovetop pot.

    If using the Crock-Pot, the soup will be ready in 4 hours if using high heat and 8 hours if using low heat.

    If using a stovetop pot, bring the soup to a boil, then cover and reduce to medium-high heat. Cook for about 30 minutes or until the vegetables are tender.

    curry lentil soup with potatoes

    Blend the soup with a handheld immersion blender. Add the can of coconut milk, juice of one lemon, salt, and pepper. Give it all a good stir and enjoy!

    curry lentil soup carrots

    What are the Calories for Curry Lentil Soup?

    For this specific recipe, there are 400 calories in a 3 cup bowl of soup. For more nutrition facts refer to the recipe card.

    Can this Recipe be Made in an Instant Pot?

    Yes! You can make this recipe using the slow cooker function in an instant pot. Alternatively, you can also cook this recipe using the pressure cook function by setting the Instant Pot to high for about 20 minutes.

    How to Store Curry Lentil Soup

    • Freezer Storage: Allow the soup to cool down to room temperature. Pour the soup into a gallon-sized freezer-friendly bag. Add the date on the bag to keep for reference. Make sure the bag is fully sealed. Lentil soup can be stored in the freezer for up to 3 months.
    • Fridge Storage: Store the soup in a sealable container for up to 5 days.
    • Reheat: Lentil soup can be reheated on the stovetop or in the microwave using a microwave-safe bowl.

    What Goes With Curry Lentil Soup?

    This curry lentil soup recipe with vegetables is a great light lunch option on its own. You can add some toasted bread to go along with it.

    You can also eat this soup as a side for this bone-in ribeye recipe or roasted lamb shank recipe.

    Hungry For More?

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    📋 Recipe

    curry lentil soup

    Coconut Curry Lentil Soup

    Author: Lily
    Course: Soup
    Cuisine: American
    Prep: 15 minutes mins
    Cook: 45 minutes mins
    5 from 2 votes
    Print Pin Rate Email
    Servings 8
    This vegetable coconut curry lentil soup is easy and nutritious. Carrots, red lentils, lemon, and curry powder make for a flavorful dish.

    Ingredients
     
    US Customary - Metric

    • 1 large onion
    • 6 whole carrots
    • 3 tablespoons fresh ginger
    • 7 garlic cloves
    • 1½ cups dry red lentils
    • 3 white potatoes
    • 2 tablespoon curry powder
    • 1 quart vegetable broth or equal parts water with a bouillon cube
    • 12 ounces canned coconut milk about 12 ounces
    • 1 whole lemon
    • salt and pepper to taste

    Instructions

    • Chop onion, garlic, and ginger. Peel and chop the carrots and potatoes.
    • Add onions, garlic, ginger, carrots, potatoes, lentils, curry powder, and vegetable broth to a pot.
    • If using a slow-cooker, cook on high for 4 hours or low for 8 hours. 
    • If using a stovetop pot, cook on medium-high heat covered for 30 minutes or until the vegetables are tender.
    • Using a handheld blender, blend the ingredients.
    • Add the coconut milk. Add salt and pepper to taste. Add the juice from 1 large lemon.

    Notes

    1. The cook times below are for the stovetop method.
    2. The soup reheats well for about 5 days.

    Nutrition

    Serving: 3 cups | Calories: 400 kcal | Carbohydrates: 58 g | Protein: 17 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 97 mg | Fiber: 17 g | Sugar: 9 g

    More Mediterranean Soups and Stews

    • okra and oxtail stew.
      Bamya Middle Eastern Okra Stew
    • close up view of bazella stew.
      Bazella Pea Stew with Meat Chunks
    • harissa lamb chili with kale and couscous in a bowl
      Moroccan Ground Lamb Chili
    • Lebanese lentil soup with toasted pita.
      Authentic Lebanese Red Lentil Soup

    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Beth

      April 03, 2022 at 3:57 pm

      5 stars
      This is so so so so delicious. I made a side of jasmine rice and ate this every single day for like 5 days straight. Reheats well, easy, straight forward and hard to mess up.

      Reply
      • Lily

        April 03, 2022 at 4:03 pm

        This is one of my favorite soup recipes! Thanks for the comment

        Reply
    2. M. Wright

      June 09, 2020 at 9:10 am

      Going to make this for lunches this week. I might substitute cream for the coconut milk.

      Reply

    Primary Sidebar

    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

    Mediterranean Desserts

    • basbousa semolina cake with honey and yogurt
      Basbousa Semolina Cake
    • baklava rolls
      Walnut Baklava Rolls
    • mafroukeh close up
      Mafroukeh Pistachio Dessert With Cream
    • pumpkin cake with cream cheese icing.
      Pumpkin Olive Oil Cake with Cream Cheese Icing

    Footer

    Stay Connected

    • Instagram
    • Pinterest
    • YouTube
    • X

    ↑ back to top

    Legal

    Privacy

    Terms

    Accessibility

    About

    The Matbakh

    About Me

    Med Diet

    Resources

    Shop

    Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2025 Amooni Media LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.