Snuggle up with this simple but warmly flavorful Coconut Lentil Soup! Perfect for chilly days, and made with nourishing plant-based ingredients. (Vegan, gluten-free, oil-free)
This Coconut Lentil Soup is packed with warm, comforting flavor and is wonderfully satisfying. It’s great for chilly days when you need a little extra coziness and nourishment. This recipe has become a wintertime favorite in our household because of the warm flavors and ease of assembly.
How to make Coconut Lentil Soup
This soup comes together nice and easy. Simply dice a couple veggies, grate the ginger, then combine everything in a pot and simmer to golden perfection. Stir in some kale (or spinach) at the end for a nice nutrient boost and fresh color. I love that this soup is packed with big flavor thanks to the coconut curry broth, plus fresh garlic & ginger. Truly hope you enjoy this comforting recipe as much as we do!
PS – come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)
Vegan Coconut Curry Lentil Soup
Ingredients
- 1 onion
- 5 cloves garlic
- 2 inch piece ginger
- 2 Tbsp. curry powder (I use mild)
- 14 oz. can coconut milk (regular, unsweetened)
- 4 cups vegetable broth
- 15 oz. can diced tomatoes (or petite diced, crushed, etc.)
- 1 cup red lentils
- 2-3 cups lacinato kale (or spinach)
Optional (for serving):
- Fresh lemon/lime juice, cilantro, cashews, vegan yogurt (plain & unsweetened)
Instructions
- Dice onion.
- In a stockpot over med-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and grate ginger.
- When onion is translucent, add garlic, ginger, and curry powder. Stir and sauté 2-3 minutes.
- Add coconut milk, diced tomatoes, broth, and red lentils (rinsed and drained).
- Bring to a light boil. Then reduce heat, cover, and simmer for 25 minutes.
- Add roughly chopped kale (or spinach) during the last 5 minutes. Salt/pepper to taste.
Notes
Nutrition Per Serving (estimate)
For more curry recipe inspiration, also check out this Coconut Curry Vegetable Soup, Vegan Butter Chickpeas, and Curried Orange Rice Salad!
Made this soup last night and it was unreal! It was so easy to make and the flavors were incredible. This is the second soup of yours I’ve now made and both were sooo good! Thank you for sharing and I’m excited to try some others 🙂
Wonderful to hear, Deborah! Thank you so much for giving the recipes a try and sharing your very kind feedback 🙂 Thrilled you enjoyed! Wishing you a beautiful weekend. -Kaitlin
I just made this, and it it’s definitely a keeper. I used lite coconut milk, so it wasn’t as creamy as yours looks, but the flavor was great!
Thanks for sharing, Heather!
I just made this and it’s soooo good. I added a little red curry paste in addition to the curry powder and it just slightly kicked the heat up. We’re trying to eat more fiber in the form of beans and lentils so it was very timely! Thank you!
That’s so great, Christy! I love your red curry paste addition. Thanks for sharing your very kind & helpful feedback! 🙂