Coconut Curry Lentil Soup

This coconut curry lentil soup is an easy lentil soup recipe made with red lentils, onion, carrot, white potatoes, ginger, garlic, curry powder, and coconut milk.

I cannot think of an easier soup recipe- basically, you boil everything, blend it with an immersion blender, and add the coconut milk.

This is a great recipe for picky eaters. When my daughter was a toddler, she really struggled with eating vegetables. I would make this soup and mix it with some vermicelli rice, and she would gobble it up!

Ingredients

• 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.

How to Make Curry Lentil Soup

Add diced onions, ginger, garlic, carrots, potatoes, lentils, curry powder, and vegetable stock to the 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.

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!

Instant Pot Variation

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. Store in the freezer for up to 3 months.
• Fridge Storage: Store the soup in a sealable container for up to 5 days.

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 or vermicelli rice 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.

📋 Recipe

Coconut Curry Lentil Soup

Author: Lily Guidry

Course: Soup

Cuisine: American

Prep: 15 minutes mins

Cook: 45 minutes mins

5 from 2 votes

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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