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Vegan Coconut Curry Lentil Soup

by Kaitlin

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)

Vegan coconut curry lentil soup in a bowl with spoon

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.

Bowl of vegan coconut curry lentil soup with kale

How to make Coconut Lentil Soup

This soup comes together nice and easy:

  • Dice the vegetables
  • Grate the ginger
  • Then combine everything in a pot and simmer to golden perfection

Stir in 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. Hope you enjoy this comforting recipe as well!

Coconut Curry Soup with Lentils in a bowl with spoon
Vegan coconut curry lentil soup in a bowl with spoon
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4.75 from 8 votes

Vegan Coconut Curry Lentil Soup

Simple but warmly flavorful Coconut Lentil Soup is perfect for chilly days. Plus it's made with nourishing plant-based ingredients.
AuthorKaitlin - The Garden Grazer
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
CategoryMain Dish, Soup
CuisineGluten-Free, Indian-Inspired, Oil-Free, Vegan
Servings5 medium bowls

Ingredients

US Customary - Metric
  • 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

Serve with vegan naan or flatbread if desired.
Adapted from Bon Appetit

Nutrition Per Serving (Estimate)

Calories: 366 kcalCarbohydrates: 38 gProtein: 13 gFat: 20 gSaturated Fat: 17 gPotassium: 904 mgFiber: 16 gSugar: 8 gVitamin A: 1683 IUVitamin C: 18 mgCalcium: 103 mgIron: 7 mg
(Please see FAQ for why sodium content is not calculated.)
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Comments

  1. Genene

    Just made this soup on 15th May 21.It bursts with flavour.I added some noodles at the end cooked in a sweet Thai chilli flavour noodles(cheats bachelors super noodles low fat with sachet of flavouring)5 stars

    Reply

    • Kaitlin

      Wonderful to hear, Genene! Thank you for giving it a try and sharing your lovely feedback. 🙂 The noodle addition sounds great!

      Reply

  2. Kari

    Can you sub the coconut milk with homemade cashew milk? If so, how much cashews/ water? I don’t like canned coconut milk but the recipe looks great! Thanks!

    Reply

    • Kaitlin

      I haven't tried substituting the coconut milk, however I think cashew milk could work! It'll run slightly thinner, so to maintain the same consistency you may want to use less cashew milk (maybe about 1.25 cups or so). You could also add a little cornstarch (or your favorite thickener) to achieve the creamier consistency as well if desired. Would love to hear if you give it a go and how the substitution works out! 🙂

      Reply

  3. Emma

    Woooooow! This soup is amazing. It is so so delicious, and so very easy too. This is the second recipe of yours that I’ve used and both have blown me away with just how tasty they are. I haven’t had to adjust a thing, and I made this today without any extras at all and it was incredible. Added a tonne of kale and it was really filling too. I can’t wait to try some more recipes. Thank you Kaitlin, I’m so glad that I found your site.5 stars

    Reply

    • Kaitlin McGinn

      Hi Emma! Very sweet of you to leave a comment - thank you. I'm thrilled to hear you've found a couple recipes you enjoy, and appreciate you taking the time to come back and let me know 🙂 Wishing you a lovely weekend! -Kaitlin

      Reply

  4. Christy

    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!5 stars

    Reply

    • Kaitlin McGinn

      That's so great, Christy! I love your red curry paste addition. Thanks for sharing your very kind & helpful feedback! 🙂

      Reply

  5. Heather

    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!4 stars

    Reply

    • Kaitlin McGinn

      Thanks for sharing, Heather!

      Reply

  6. Deborah Badillo

    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 🙂5 stars

    Reply

    • Kaitlin McGinn

      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

      Reply

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