Coconut Curry Lentil Soup

Name: Coconut Curry Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon coconut oil; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 tablespoon curry powder; 1 1/2 teaspoons ground turmeric; 1 cup diced carrots (120 grams); 1 cup diced onion (120 grams); 2 cups diced bell pepper (220 grams); 1 1/2 cups brown lentils; 1 14.5-ounce can full-fat coconut milk; 1 14.5-ounce can diced tomatoes (petite diced preferred); 4 cups vegetable broth; 1 tablespoon red curry paste; 1/2 teaspoon cayenne pepper; Salt and pepper, to taste; Lime wedges/juice; Cilantro; Coconut milk; Yogurt

Recipe by Jordan Avery · Updated May 2026

Soup & Stew

A creamy, aromatic lentil soup with coconut milk, warm curry spices, and tender vegetables—great for a comforting, vegan-friendly meal.

⏱ 35 mins

American

Servings 4

Ingredients

1 tablespooncoconut oil

3 clovesgarlic, minced

1 tablespoonfreshly grated ginger

1 tablespooncurry powder

1 1/2 teaspoonsground turmeric

1 cupdiced carrots (120 grams)

1 cupdiced onion (120 grams)

2 cupsdiced bell pepper (220 grams)

1 1/2 cupsbrown lentils

1 14.5-ounce can full-fat coconut milk

1 14.5-ounce can diced tomatoes (petite diced preferred)

4 cupsvegetable broth

1 tablespoonred curry paste

1/2 teaspooncayenne pepper

Salt and pepper, to taste

Lime wedges/juice

Cilantro

Coconut milk

Yogurt

Nutrition

275 caloriesCalories

Per serving · Values are estimates

Instructions

Rinse the lentils in a fine mesh strainer under cool water until the water runs clear, about a minute or two.

Set a Dutch oven or large pot over medium-low heat. Once warm, add coconut oil and let it heat up. Toss in the garlic, ginger, curry powder, and turmeric, stirring until the spices smell fragrant and come together—just don’t let the garlic brown.

Chop the carrots and onion, then add them to the pot with salt and pepper. Stir everything around so the veggies get coated in the spices. Splash in a couple of tablespoons of broth to keep things from sticking, then cook for about 5 minutes, stirring now and then, until the carrots and onion soften.

Drain and rinse the lentils, then add them to the pot. Stir in the bell peppers, coconut milk, diced tomatoes, vegetable broth, curry paste, cayenne, and more salt and pepper to taste. Give it a good stir so nothing sticks to the bottom. Partially cover the pot and let it simmer on medium-low to medium heat for about 25 minutes, until the lentils are tender.

Ladle the soup into bowls while it’s hot. Finish each serving with a squeeze of lime, and feel free to top it with fresh cilantro, a swirl of coconut milk, or a dollop of yogurt.