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Coconut Curry Lentil Soup

One Pot Coconut Curry Lentil Soup Recipe

This One-Pot Coconut Curry Lentil Soup is a hearty, plant-based meal packed with creamy coconut milk, warming curry spices, and protein-rich red lentils, all simmered to perfection in one pot. Easy, comforting, and perfect for busy weeknights or cozy weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Healthy Soup, Vegetarian
Cuisine: Indian-Inspired, Thai-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp coconut oil or olive oil
  • 1 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 ½ tbsp curry powder mild or medium
  • 1 tsp ground cumin
  • 1 cup dried red lentils rinsed
  • 1 medium carrot diced
  • 1 small sweet potato peeled and cubed
  • 1 can 13.5 oz coconut milk (full-fat)
  • 3 cups vegetable broth or water
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • Juice of ½ lime optional but recommended
  • ¼ cup chopped cilantro or parsley for garnish

Equipment

  • 1 Large soup pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife & cutting board

Method
 

  1. Sauté aromatics: In a large pot, heat the coconut oil over medium heat. Add the onion and cook for 3-4 minutes until translucent. Stir in garlic and ginger, cooking for another minute until fragrant.
  2. Spice it up: Add curry powder and cumin, stirring to coat the onions. Toast the spices for 30 seconds to bring out their flavor.
  3. Build the base: Add red lentils, carrots, sweet potato, coconut milk, and vegetable broth. Stir well, scraping the bottom to prevent sticking.
  4. Simmer & stir: Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20-25 minutes, or until lentils and vegetables are tender.
  5. Season: Stir in salt, pepper, and lime juice (if using). Taste and adjust seasoning as needed.
  6. Serve: Ladle into bowls and top with chopped cilantro. Pair it with warm naan, flatbread, or enjoy it solo!

Notes

📊 Nutrition (Estimated per serving)

  • Calories: 380 kcal
  • Protein: 14g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Total Fat: 18g
  • Saturated Fat: 12g
  • Sodium: ~550mg
  • Iron: 25% DV
  • Vitamin A: 120% DV

📝 Notes

  • You can swap sweet potato for butternut squash or pumpkin.
  • For extra spice, add a pinch of cayenne or chopped chili.
  • Leftovers keep in the fridge for up to 4 days and freeze well.
Coconut Curry Lentil Soup