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Vegan Coconut Curry Lentil Soup

November 12, 2020 By Kaitlin McGinn 6 Comments

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. 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!)

Coconut Curry Soup with Lentils in a bowl with spoon
Vegan coconut curry lentil soup in a bowl with spoon
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4.8 from 5 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.
Author: Kaitlin – The Garden Grazer
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:50 minutes
Category: Main Dish, Soup
Cuisine: Gluten-Free, Indian, Oil-Free, Vegan
Servings:5 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: 366kcal | Carbohydrates: 38g | Protein: 13g | Fat: 20g | Saturated Fat: 17g | Potassium: 904mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1683IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 7mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Vegan curried soup photo collage

For more curry recipe inspiration, also check out this Coconut Curry Vegetable Soup, Vegan Butter Chickpeas, and Curried Orange Rice Salad!

Filed Under: Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, coconut milk, comfort food, curry powder, garlic, ginger, red lentil, tomato, weeknight, winter

Previous Post: « Teriyaki Noodles with Vegetables (30 Minute!)
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Reader Interactions

Comments

  1. Deborah Badillo

    November 14, 2020 at 10:59 am

    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

      November 14, 2020 at 11:07 am

      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
  2. Heather

    November 19, 2020 at 2:53 pm

    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

      November 19, 2020 at 2:54 pm

      Thanks for sharing, Heather!

      Reply
  3. Christy

    November 20, 2020 at 1:16 pm

    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

      November 20, 2020 at 1:48 pm

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

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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