Coconut Curry Lentil Soup
This coconut curry lentil soup recipe is wholesome, cozy, and absolutely delicious. It’s made with flavorful ingredients like coconut milk, curry paste, garam masala, and fresh ginger for a dish you’ll be craving again and again.
I’ve stated before that I love to eat soup year round. But this is one of the rare soup recipes I make only during the cold weather months. I think that is because of the spices and that it has curry in it. I associate the flavor of curry as a warming and comforting dish, so I love any curry soup best in the winter.
The wonderful balance of herbs and spices in this gluten-free coconut curry lentil soup makes for a robust and tasty broth. Adding lentils and vegetables makes it a satisfying, full-bodied soup.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
Helpful tips
- You can use either yellow or red type of lentils in this recipe.
- Rinse and wash your lentils thoroughly before cooking them. I always get a big bowl and place a wire strainer in it before adding lentils. I run water over the lentils and swish my fingers around, dislodging any debris and picking out any foreign objects. I empty the water and repeat 2 more times.
- You can make this soup vegetarian or vegan just by substituting the chicken broth with vegetable broth.
- You can either use coconut milk or coconut cream. Coconut cream is thicker and creamier.
- You can use any color lentils; you’ll see I use red lentils in this post.
- Whenever you sauté, you need to heat the pot before adding oil. Then you must heat the oil for at least a minute before adding whatever you are cooking.
How to make coconut curry lentil soup
Step one
Get a medium sized stockpot or Dutch oven and gather the ingredients – onion, olive oil, fresh ginger and garlic paste. (A)
Step two
Chop the onion and mince the ginger. (B)
Step three
Heat the Dutch oven on medium. Once it has heated up, add and heat oil until it shimmers. Add the onion and sauté for 8 minutes. Add the ginger and garlic and sauté for an additional 2 minutes.
Step four
Gather the washed lentils, curry paste, chicken broth, garam masala, curry powder, turmeric, salt and coconut milk. (C)
Step five
Add the curry paste, salt and the spices to the onion mixture. (D)
Step six
Stir the ingredients together. (E)
Step seven
Add the broth and lentils. (F)
Step eight
Stir together and bring to a boil. Lower to a simmer and cook for 20 minutes until lentils are soft. (G)
Step nine
Add coconut milk, stir together and bring back to a light simmer. Remove from heat. (H)
Time to serve the coconut curry lentil soup. It has such a lovely creamy texture.
I ladle the soup into a crock, sprinkle on fresh cilantro and gather some homemade naan bread.
And now the overhead shot.
Doesn’t that look delicious?
Sometimes when Christopher eats the leftovers, he ladle it on rice. I still enjoy it as soup.
I hope you enjoyed this coconut curry lentil soup recipe. It’s hearty, thick and delicious!
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Coconut Curry Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 1 tablespoon ginger root (minced)
- 2 teaspoons garlic paste (or 2 cloves, crushed)
- .25 cups curry paste (Pinch of Yum’s recipe)
- 1 teaspoon garam masala (or more to your taste)
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 4 cups chicken broth (or vegetable broth)
- 1.75 cups red lentils (rinsed and picked over)(or any colored lentils)
- 1 can coconut milk
Instructions
- Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up
- Add onions and sauté for 8 minutes. Add ginger and garlic and sauté for an additional 2 minutes
- Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined
- Add chicken broth and lentils and bring to a boil. Once it boils, turn it down to a simmer and cook for 20 minutes
- Add coconut milk, stir and bring back to a simmer. Once it does, take off heat
- Serve
- Eat
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Rinse and wash your lentils thoroughly before cooking with them. I always place the lentils in a wire strainer and place the whole thing in a big bowl. I run water over the lentils and swish my fingers around, dislodging any debris. I also pick through the lentils for any foreign object and remove them.
- You can make this soup vegetarian just by substituting the chicken broth with vegetable broth
- You can either use coconut milk or coconut cream. Coconut cream is thicker and creamier.
- You can use any color lentils; I use yellow lentils in this post.
- Whenever you sauté, you need to heat the pan up before adding oil. Then you must let the oil heat up for at least a minute before adding whatever you are cooking.
