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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.

A crock full of lentil soup with naan on a white plate and the red pan in the background

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.

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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.
overhead view of a spoon in a bowl of curry soup with cilantro on top
Photo Credit: Dishes Delish.

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)

On the left - onion, ginger root, garlic paste and olive oil with a red Dutch oven in the background. Minced ginger and chopped onion on the right

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)

On the left - red lentils in a blue bowl with curry paste and spices behind it. Sautéed onions, curry paste and spices in the pan on the right

Step six

Stir the ingredients together. (E)

Step seven

Add the broth and lentils. (F)

On the left - spices and curry paste stirred in the pan with the onions. And on the right, lentils and broth added to the mixture

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)

The lentil curry cooked in the pan and then coconut milk added

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.

A close up view of the coconut lentil soup in a crock and some naan behind it

And now the overhead shot.

Overhead view of the coconut lentil soup in a crock with a spoon in it and some naan in the background

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Overhead view of a crock of soup with fresh parsley floating and a sliver of naan bread in the upper right

Coconut Curry Lentil Soup

The combination of spices, along with the lentils and robust broth makes this soup so delicious!
5 from 16 votes
Print Pin Rate
Course: Soup
Cuisine: Indian
Keyword: coconut curry, coconut curry lentil soup, lentil soup, soup
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 6 cups
Calories: 398kcal


  • 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


  • Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up.
    2 tablespoons olive oil
  • Add onions and sauté for 8 minutes.  Add ginger and garlic and sauté for an additional 2 minutes.
    1 medium onion, 1 tablespoon ginger root, 2 teaspoons garlic paste
  • Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined.
    .25 cups curry paste, 1 teaspoon garam masala, 1 teaspoon curry powder, 1 teaspoon turmeric, 1 teaspoon salt
  • Add chicken broth and lentils and bring to a boil.  Once it boils, turn it down to a simmer and cook for 20 minutes.
    4 cups chicken broth, 1.75 cups red lentils
  • Add coconut milk, stir and bring back to a simmer.  Once it does, take off heat.
    1 can coconut milk
  • Serve
  • Eat
  • Enjoy


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Tips on making this lentil soup:
  • 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.


Serving: 1.5cups | Calories: 398kcal | Carbohydrates: 39g | Protein: 17g | Fat: 20g | Saturated Fat: 13g | Sodium: 974mg | Potassium: 842mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1575IU | Vitamin C: 16.7mg | Calcium: 73mg | Iron: 7.2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. This looks so wonderfully hearty and comforting. I don’t make lentil soup nearly often enough but when I do, I agree curry flavors just naturally go well. Sounds tasty.

  2. I love all things curry! This looks so delicious. I can’t wait to make this especially because it not only has curry it has lentils! Yum! Thank you for sharing.

  3. Coconut and curry is one of my favorite combinations. I love the warm spices with the rich creamy coconut. This soup sounds wonderful!

  4. What a cozy looking bowl! I can almost taste it! And you’re so right, coconut goes sooo well with curry, I love the texture and aroma it adds to any dish!

  5. Well, this recipe addresses two great foods. Not sure if you want soup or curry? You get the best of both worlds in this bowl of goodness. Perfect for all the snow days we have been getting.

  6. Ahh this looks so delicious for the cold weather. I love love lentil soup and the addition of curry and coconut makes it perfect.

  7. It’s been so long since I’ve made a lentil soup and this one looks mighty worthy of changing that fact! I love a good curry and this one looks fantastic. I love that you’ve added fresh ginger to this because I think it really makes the flavors sing!

  8. I love super flavorful soups, and this absolutely looks like it fits the bill! The perfect way to warm up from these cold snowy days we keep having.

  9. This soup looks so delicious, so flavorful and so healthy. I absolutely love how creamy this looks. This is perfect easy family dinner. I’m saving this and putting on my next week dinner menu. My family will love this.

  10. This soup is right down my alley! I always have lentils and coconut milk at home so this is a recipe I can whip up spontaneously whenever I have a craving! Looks SO GOOD!

  11. I’ve been nursing a sore throat for weeks…ugh WINTER!!! With the ginger and turmeric, this soup looks like just the type of comforting dish to nourish me back to health. Thanks!

  12. Ok, yum! This looks delish! I’ve never had a curry coconut lentil soup before but I’m loving the ingredient combination!! Definitely going to give this a try!

  13. This soup has all the great things I love, curry, lentils and coconut. What’s not love about this soup! Looks absolutely delicious ????

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