curried coconut lentil soup
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5 from 1 vote

Hearty Curried Coconut Lentil Soup

This curried soup offers it all: hearty red lentil goodness, creamy coconut milk decadence, vibrant flavor pops of fresh cilantro and lime—and, it packs some heat. 
Prep Time10 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Keyword: lentil, soup, coconut milk, curry
Servings: 4
Author: Lauren Willet-Benson


  • 2 tablespoons virgin coconut oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 2-inch piece of ginger, peeled, grated or minced
  • 1 tablespoon curry powder or paste (mild to hot depending on preference)
  • 1 cup red lentils
  • 1 (28-ounce) can crushed tomatoes
  • 2 1/2 cups water or broth
  • 1 13 ounce can unsweetened coconut milk
  • 1 1/2 cups cilantro, finely chopped
  • Salt & ground pepper

  • Lime wedges and crushed red pepper flakes for garnish


  • Heat oil in a large saucepan over medium heat. Add onion, stirring until softened and golden brown. Add garlic, ginger and curry powder, sautéing until fragrant. 
  • Add lentils, tomatoes and water/broth. Set aside ¼ cup coconut milk (cream from top of can) for finishing and add remaining coconut milk to the saucepan. Bring mixture to a boil. Reduce heat to low and simmer until lentils are soft (25 minutes). 
  • Stir in 1 cup cilantro and season soup with salt and pepper.
  • To serve: ladle soup into bowls, drizzle with reserved coconut cream and top generously with fresh cilantro. Serve with a couple of lime wedges and enjoy!


This is delicious alone or served over brown basmati rice (season rice with bay leaves, coconut oil, salt and pepper).Note: If you like a chunkier soup, some nutritious add-in options are carrots, celery, cauliflower, sweet potatoes (all would be added at the end of step 1) or baby spinach (added in at the very end with cilantro).
*This recipe comes to us from Edible Western New York.
Photos: Lauren Willett-Benson