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.

Want a vegan curry dish that is spectacular? Try out this delicious Thai chickpea curry recipe.

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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!