Coconut Curry Lentil Soup

This Coconut Curry Lentil Soup was inspired by my Easy Lemon Lentil Soup and my Quick & Easy Indian Curry Quinoa recipes. So if you liked those recipes, you’ll want to try this one (and vice versa).

Coconut Curry Lentil Soup - Vegan and Gluten-Free

It’s grey and cold in Sydney this week. Not anything like what’s going on in North America at the moment, but I suppose everything is relative, right? When you go from blistering heat to cool and rainy virtually overnight, I suppose you crave warm comforting food, no matter where in the world you are and what season it is!

Coconut Curry Lentil Soup - Vegan and Gluten-Free

This Coconut Curry Lentil Soup is fragrant with just the right amount of spice. I actually used a whole teaspoon of red chili flakes the first time I made this, making it just hot enough to make our noses tingle a little bit while eating it. I halved the amount in the recipe below, but feel free to kick it up a notch if you like things on the spicier side.

Coconut Curry Lentil Soup - Vegan and Gluten-Free

I’ve been trying to eat more lentils lately. Why? Well because lentils are super affordable, packed with protein, and (unlike dried beans) you don’t have to soak them for hours – so they’re ready to use immediately. All win:win criteria in my world!

Coconut Curry Lentil Soup - Vegan and Gluten-Free

And did you notice my new funky place-mat? My good friends Lisette and Lindsay gave me a whole bunch of different place-mats for Christmas. Lisette noticed that I like to use different backgrounds for my food photos, so she went on a hunt for a bunch of different ones for my blog. Isn’t that so sweet? Thanks so much guys, it was such a thoughtful gift!

Coconut Curry Lentil Soup - Vegan and Gluten-Free

This Coconut Curry Lentil Soup is versatile

The coconut milk makes the soup creamy and the diced tomatoes give it a bright orange color, however, they’re completely optional. As per my Easy Lemon Lentil Soup, you only really need 6 cups of vegetable broth per 1.5 cups of red lentils. So since this soup already contains 4 cups of vegetable broth, feel-free to replace either of those cans with an additional cup of  veggie broth (each). So:

  • Replacing the coconut milk with 1 cup of broth will result in a bright red soup with and a more pronounced tomato flavor
  • Replacing the diced tomatoes with 1 cup of broth will result in a creamier soup with a stronger coconut flavor
  • Replacing BOTH the coconut milk AND diced tomatoes with 2 cups of broth will result in a soup soup with a lighter consistency but more pronounced spices, because it won’t have the coconut milk or tomatoes to temper them
Coconut Curry Lentil Soup - Vegan and Gluten-Free

Actually, if you make this Coconut Curry Lentil Soup as-is, it’s pretty much thick enough to be considered a traditional curry or Indian Dal. So you could toss more greens into it and serve it with some brown rice or quinoa for an even heartier meal. See, I told you this recipe was versatile 🙂

Coconut Curry Lentil Soup - Vegan and Gluten-Free

Freezer Greens

The addition of chopped kale or spinach is optional, but why not toss it in there if you have it on hand? It adds some nice color and texture to the Coconut Curry Lentil Soup, not to mention a nutritional boost. Whenever I visit my local farmer’s market here in Sydney to buy organic kale, I buy an extra head, wash it, dry it, chop it, and divide into a few freezer bags. I tossed 2 bags worth of frozen kale into this soup and it worked out perfectly.

Coconut Curry Lentil Soup - Vegan and Gluten-Free
Coconut Curry Lentil Soup - Vegan and Gluten-Free

More curry recipes you’ll love:

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Coconut Curry Lentil Soup

Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan & Gluten-Free

  • Author: Vegangela
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Indian

Ingredients

Scale
  • 1 tbsp coconut oil (or olive oil)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tomato paste (or ketchup)
  • 2 tbsp curry powder
  • 1/2 tsp hot red pepper flakes
  • 4 cups vegetable broth
  • 1 15oz/400ml can coconut milk
  • 1 15oz/400g can diced tomatoes
  • 1.5 cups dry red lentils
  • 23 handfuls of chopped kale or spinach
  • salt and pepper, to taste
  • Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

Instructions

  1. In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
  2. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
  3. Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
  4. {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
  5. Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

Keywords: cilantro, coconut milk, curry, easy, favorite, freezer-friendly, ginger, gluten-free, high-protein, kale, lentil, low-carb, make-ahead, nut-free, one-pot, soy-free, spinach, stove top, vegan, soup

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Coconut Curry Lentil Soup - Vegan and Gluten-Free

293 thoughts on “Coconut Curry Lentil Soup”

  1. Love love love this recipe. I don’t make it overly often anymore because I have toddlers at home with a different spice level than me, but it’s still a staple in my soup recipe collection and my go-to for potluck soup n sandwich meals. I especially like to make this when sick with a cold; measure the spices from the heart to help clear out congested sinuses lol

    I like to make this somewhat doubled; I use a large can of tomato sauce instead of tomato paste, one large can of diced tomatoes, 3 cups of lentils, and 1 whole carton of organic vegetable broth. I usually add 3 celery stalks and 3 carrots diced into small pieces.

    Reply
  2. I just had to come by to leave a comment and let you know that this curry is absolutely legendary among my friends and family. I stumbled across the recipe years ago after someone had posted it on insta, and my husband became so obsessed that it is still, years later, pretty much a weekly staple. Also, countless friends and family have requested the recipe, and also make it all the time. The best though was last week my friend texted and said she offered lunch to her contractor one day, and when he wrapped up the job he requested the recipe. Truly unparalleled in terms of deliciousness, healthiness, and ease! I tell you, the social capital I have gained from passing this recipe out… anyway just came by to say thank you!

    Reply
  3. This soup was so delicious! I followed everything exactly, except decreased the red peppers by half and it was still too hot so I just added a small 5 oz can of coconut cream and it cooled it down nicely. We served it over basmati rice and added fresh baby spinach at the end. Perfect flavor and lots of leftovers to enjoy. Thank you for sharing this recipe, this will become a weekly in our house.

    Reply
  4. Delicious. First time making it. Was hoping for a little thicker (but I soaked the lentils to ensure a smooth purée). To thicken it do I add more lentils (if so how much) or do I reduce a liquid (and if so which one)? Thanks!

    Reply
  5. Thank you for such a wonderful recipe! I discovered it a few years ago and it’s a staple in our home, usually made fortnightly.
    Even my 3.5yo who lives on air, loves it and has even requested leftovers for breakfast
    I really appreciate the flexibility as sometimes we are missing one of the canned items, but each version is wonderful

    Reply
  6. This is delicious made this a few times now and loved by my family thank you for a great recipe that is totally vegan!

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  7. I make this once a week almost for the last two years! Love this recipe! I add a little red chili powder and extra curry powder. Even my south Indian husband loves it! Thanks for a great recipe true 5 stars!

    Reply
  8. Wow! I’m amazed at how quickly this came together, yet still has such amazing flavors!
    Will definitely be saving this recipe. I added carrots and sweet potato and topped with roasted cauliflower in hopes to sneak some extra vegetables into my family 🙂
    Thank you for this delicious recipe!

    Reply
  9. I love this recipe and make it often, always adding in whatever vegetables I have on hand. It’s great with carrots, sweet potatoes, cauliflower… this recipe is a gem!

    Reply
    • I used to make this all the time but now I’m married to someone who has a severe lentil allergy. He also can’t eat beans or chickpeas. Any ideas for what I could substitute for the lentils? I miss this so much.

      Reply
  10. I make this soup at least twice every winter. I usually add carrots or sweet potatoes and a dash of cinnamon! It’s so warm and hearty. Everyone in the family just loves it. Thanks!

    Reply
  11. I have made this more than eleventy zillion times…I crave it…it might just be my favorite food eva! There is just something about the combination of coconut and curry flavors! My entire family (hubs, adult kids, guests, you name it…they love it too!) Thank you so much for this recipe…I think I’m going to go make it again right now!

    Reply
    • Oh my goodness!! Great recipe. Just finished a bowl. I forgot to add some greens but I had a cup of diced butternut squash to sauté with the onions. Fantastic taste. Thanks for sharing. Oh and I used beef broth to sauté instead of coconut oil.

      Reply
  12. Love this soup. I’ve made it several times and it has always been delicious! I omit the onions do to an allergy, and add a pinch of hot red chili powder and a pinch of sugar. Thank you for the recipe!

    Reply
  13. I discovered this recipe many years ago and have been making it constantly since. I’ve shared it with friends… they’ve shared it with friends… I feel terrible for not thanking you until now. THANK YOU! Best recipe ever. The only lentil soup I make. Everyone loves it. Vegans and my husband who is normally a total carnivore. And my 1 year old daughter loves it too. This is just the best! I’ve started to add potatoes to make it even heartier. While I like the potato version more… it doesn’t need them!

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  14. SO DELICIOUS!!! I have made this many times and am finally writing a post to thank you so much for sharing!!! I am mostly plant based and have been Vegan in the past for several years but I have learned to listen to my body after being sick for many years and thankfully finding some answers being diagnosed with a autoimmune disease, I now have some organic free range eggs, you can barely see them with all the veggies in the Omelet and I also eat fish sometimes. I made your recipe for a friend who claimed to hate cilantro but she loved it is this dish and the added fresh squeezed lemon, which is perfection on my palette. Here’s to your Health and Happy Cooking!!

    Reply
  15. Awesome recipe… This is a regular feature in my Indian household…

    The only thing that that is typical in any Indian lentil prep is the ‘turmeric’ (We also add cumin seeds etc..)

    Love this dish with rice or roti or you can have it directly too 🙂

    Thanks, a lot…

    Reply
  16. I have never been successful with curries. It usually is bland. I made this last week and it was INCREDIBLE! very similar in taste to a restaurant we love! My 8yr old daughter polished off the leftovers and requested it for this week. Making it now and does it ever smell delicious!!! Thank you!!!!

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  17. Like many posters, I was making this for the zillionth time and thought, my gosh, I should share my appreciation! Thank you! This is our family’s go-to soup, any season. I use Orrington Farms vegan chicken flavored broth base for the broth. My college daughter was surprised at how easy “Mom’s” special soup is to make!
    One thing we’ve learned in general is lentils definitely have a use-by date. Once or twice I made it with older lentils, and they never really got soft. Which is my fault entirely, just sharing for people who are making this as a pantry staple, check the expiration date on your lentils so you won’t be disappointed!

    Reply
  18. I LOVE this recipe! It’s bookmarked, and I’ve made it several times. It’s easy and actually fun to make. I get all the ingredients out and ready with the lentil sorting and vegetable chopping done at the beginning. I’m starting to share your recipe now. It’s that good!

    Reply
  19. This was absolutely delicious! Savory, filling, easy to make, with a ton of flavor. My 10 year old and I both loved it, and we have plenty of leftovers from this nice big batch of tasty soup. Thanks for a great recipe! It’s a keeper.

    Reply
  20. I’ve lost count of how many times I’ve made this recipe. I made it again tonight and the aroma as well as the taste made me remember just how amazing this soup is. It is my favorite soup recipe and it is so easy to make! I don’t know why, but I never thought to try again if your other recipes before this moment. Off I go! 🙂

    Reply
  21. I’ve been making this soup for years now and thought it was past due for me to leave a comment! I love it and everyone I’ve served it to has loved it! I use a Thai curry paste instead of powder. Also I forgot the diced tomatoes once and it was still delicious. Thank you!!!!!

    Reply
  22. Accidentally used coconut cream instead of coconut milk! I then noticed my mistake and added coconut milk as well. It’s super sweet but still tastes delicious!

    Reply
  23. LOVE this recipe! We’ve made it many times—it’s our go-to lentil soup now. Hubby can’t get enough of it. Just made it again tonight and he had three servings! Thanks so much for this delicious recipe.

    Reply
  24. I hardly ever comment on recipes but WOW this is absolutely fantastic! And I already had everything in the cupboard. I used ginger powder because I didn’t have fresh and left out the kale. Also didn’t quite have enough lentils so it’s a little more soupy just like I like it. I can’t handle spice very well but this is spiced perfectly for those who want a little flavour. This will absolutely be my new go-to, I’ve always found it hard to make red lentils taste nice. Thank you so much for this keeper of a recipe!

    Reply
  25. Our family’s all-time favorite recipe. We eat it once a week, and always have extra contained packed away in the freezer for busy nights. Thank you for sharing this great recipe.

    Reply
  26. WOW, tried this for the first time today, threw in a couple of previously steamed diced gold potatoes at the end, my wife thought I’d bought an Aloe Korma from our local Indian restaurant it tastes that good.

    Thanks for the wonderful recipe.

    Reply
  27. Do you have the nutrition value for this? Particularly the protein and carb count? I have been making this for years and love it.
    I was diagnosed with gestational diabetes and have been having some trouble with my numbers it would be great to know, per serving so I could portion or add greens/ protein accordingly.
    Thanks!

    Reply
    • Try using my fitness pal, they have a create recipe options where you can cop this website and it’ll match it with the ingredients listed. You can then edit them and add/reduce the amount that you followed and also change the brand of the ingredients that you used. Finally you can then enter the portions you actually made out of it to give you the exact nutritional info 🙂

      Reply
  28. I replaced curry powder with turmeric and coriander. added some goji berries in the end. my husband complimented after every spoon 🙂

    Reply
  29. OMG I just made this soup and we love it. We’ll definitely be keeping it in our regular meals. And it’s so easy to make. Thank you for sharing this recipe, you make the world a better place!

    Reply
  30. Excellent soup! It is very tasty and easy to make. Most of the ingredients are available in my pantry at all times. I will be making this often. Thank you!

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  31. I must have done something wrong… the recipe was fine but a bit bland. I used an Instant Pot at 6 min pressure, natural release. The food was cooked through, but just tasted like something was missing.

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  32. This soup is amazing!! I usually use curry paste instead of curry powder. We served over jasmine rice and it is just so fragrant and wonderful. Thank you for the recipe!

    Reply
  33. I made this last night. I am watching my fat and carbs so I only used 1/2 can light coconut milk and I added 1/2 tbls of tumeric. This soup is absolutely WONDERFUL, FANTASTIC, DELICIOUS. Thank you so much for sharing.

    Reply
  34. Outstanding soup! Made.a triple batch and took it to my sister’s one night, then served it at another dinner party the following day. Also took it to a work potluck. Everyone loved it. Added carrots, extra kale, extra curry powder, and increased the lentils to 2 cups. Added shrimp one night and some garbanzo beans as well.

    Reply
  35. So I live in the country in Texas and there were no red lentils to be found, anywhere. I had to use green lentils, which didn’t break down enough to make the soup creamy. I went back to the store after noticing this and added some potatoes, carrots, and celery to help with that. The extra time simmering helped break down the lentils a little. I’m a stay-at-home dad and struggle to cook tasty meals for our family but this is the best meal I’ve ever cooked. The best meal I’ve ever eaten really! Thanks so much!! It feels good to make something my family really loves and you made it happen!

    Reply
    • Gotta love those recipe hacks! Here’s my thinking: green lentils take about 45 mins to fully cook, and their liquid:lentil ratio is 2:1. If you decide to make this again you could try increasing the broth to 6 cups and letting it simmer for 45 minutes instead of 20-30. You may want to add a bit more curry powder as well. I will aim to try this myself ASAP but please let me know if you get it to before I do. And thanks for the kind words, they totally made my day 🙂

      Reply
    • If you use French lentils, a 30 Minutes warm soak helps with cooking.
      Also, an immersion wans blends the ingredients to be a more smooth consistency.
      Karen

      Reply
  36. This is by far the best and easiest recipe. I put udon noodles in it when soup is done. I just wanted to let you know that this soup can be done in electric pressure cooker like the instant pot. It’s 6 minutes pressure with natural release. I thought this would be helpful to you in case someone asks. It’s nice to do that way because you just saute onion and spices then add rest of ingredients set and forget. Fast food lol. Thank you.

    Reply
  37. Love, Love, LOVE this soup have made it many many MANY times!!! I us a little less curry powder and do not add the “greens” as I have many other soup recipes with added greens and I prefer this soup as more of a Dal. Sadly I not made the soup in a while as I have been watching my saturated fat intake and therefore have been avoiding coconut milk, but I was really missing this soup. YEAH found the coconut milk solution!!!! Substituted unsweetened soy milk thickened with cornstarch and enhanced with coconut extract. The soup was still thick and creamy with a hint of coconut flavour and YUMMY. It is back in the rotation!!!!!

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  38. After so many years, still one of my favourite recipes. So versatile, sometimes keep it vegan, sometimes really not vegan. Just made it last night in the slow cooker, added corn. Delish! Thanks 🙂

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  39. Made this soup adding puréed butternut squash and turmeric I had on hand. So good! Definitely will be making this again!

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  40. I make a different soup every Thanksgiving and this year I made this one. So delicious!! I added
    celery because its good in all soups. Just enough heat with a dollop of sour cream. My guests loved it and all I had at the end of the evening was one bowl. Will make this again and again!!!

    Reply
  41. Love love love this soup recipe. A friend told me about it. I’ve been vegan for just 5 months. I initially went vegan to loose weight because nothing else worked for me. Now it’s a new way of life. It’s a slow process but I feel so much better eating this way. I’m so excited to try all of your recipes. Thank you for sharing!!!

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  42. I had never made red lentils before and I made this recipe last night for dinner and it turned out so delicious. Thanks so much for this yummy recipe. There are so many I want to try.

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  43. A friend made this for us when our household was sick. It is now one of our favorite dishes, which is saying a lot for someone who usually does not like soup. Thanks for sharing this flavorful & nutrious meal!

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  44. Super easy and tasty! The kale really makes it. It keeps well throughout the week for leftovers. I made it a side with a meat meal with a friend, who also loved it. Definitely going to be a staple!

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  45. Hi! I’ve already commented on this soup (love it!). I’m making it for some friends tonight and I’m struggling to think of other things to serve with it. Some kind of bread, obviously. Any other ideas for an easy side dish or salad? Thanks!

    Reply
    • It might sound a bit mad but I had a small portion of this amazing soup left over and some beetroot falafel and carrot falafel balls in the fridge. Heated them up and threw the falafel balls in the soup. Delicious!

      Reply
  46. I made a double batch of this soup for lunch throughout the week, minus the spinach/kale. It’s sooo good. Just the right amount of spiciness for me as written. This recipe is a keeper!

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  47. I love this soup and have added it to my permanent repertoire. I am still a six o’clock carnivore but was introdeced to it by a vegan friend. Sooo good.
    Will revist this site often.

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  48. I really love this recipe. The soup was creamy and thick and had an amazing spicy flavor. Thanks so much for sharing.

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  49. Oh My Goodness! I’m a yoga teacher and decided to try this out to see if I would include it in my next yoga workshop, where I like to make delicious vegan food to gently show people that we can eat happily, healthily and humanely. This is PERFECT! Thank you ❤️

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  50. I am equally in love with this soup! Even in the hot summer time I crave it. I’m not vegan so sometimes I’ll add some chopped rotisserie chicken but most of the time I make it as is
    Oh and I also add in either a small chopped sweet potatot or half of a large one. It makes it taste even yummier! And I garnish with cilantro or fresh chives.

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  51. BEST RECIPE EVER! We have been made dish countless times over the last 2 years and we never get tired of eating it. I’ve shared it with friends and they love it too! Thank you for such an awesome recipe 🙂

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  52. I love this recipe. I make it all the time since I discovered it a couple of years ago. It is foolproof, delicious, nutritious, and endlessly customisable. Thanks so much for publishing it!

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  53. Just made this – really, really good! I did add extra garlic (I LOVE garlic) and use Garam Masala instead of ginger, but so, so good! I will definitely make again! 🙂

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  54. This is so delicious, simple and amazing. Hearty, filling, tasty, spicy, and very beautiful in the pot. The kind of dish that just livens your house with aroma. Very pleased, thank you for sharing

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  55. Thank you so much for this recipe- I love it! It has become a favorite in my house, I’ve made it probably 7 times this year!! It’s so easy and so comforting and delicious, we love it. Thanks again!!

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  56. Thank you for this recipe. This is my go-to carry recipe now, loved by both by husband and our toddler. I skip tomato paste and red pepper and sometimes add carrot, cabbage and sliced mushrooms and serve it with a mix of brown and red rice. Tastes amazing! Thanks again!

    Reply
  57. Made this recipe for the first time.. LOVE IT!!! I snuck some while finishing up, so the family hasn’t weighed in yet, but I’m sure they will be fighting for seconds!!

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  58. I loved this! I tweeked it just a bit though… I added cayenne pepper instead of hot pepper flakes and added a tsp of cinnamon and a tsp of Adobo. The family LOVE it! And I’m happy I have extra to freeze for another day.

    Thanks Angela!

    Reply
  59. This is so delicious! And turns into more of a “Dahl” than a soup. As always with a Dahl – I added about 2 tbsp of Butter at the end of cooking – makes a lovely difference but – if you are vegan – the recipe as is is gorgeous!
    I also added about a ½ tbsp of turmeric with the curry powder to up the nutritional value.

    I will make their again and again! Thank you so much!

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  60. This was delicious, I’ve already made it a couple of times because my boyfriend and I love it so much! The ginger with coconut and tomato is an unusual and surprising combination. Thanks!

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  61. My kids have been begging for lentils for a while, and I was stymied by the idea of a meat free main dish. I found this recipe. It is amazing! I made is exactly at directed (without the chili flakes, so not exactly, I guess) without making any of the suggested substitutions. So freaking amazing. It made 8-1 cup servings (9 Smartpoints on WW) and I ate them for three days! Even my very carnivorous husband liked them. I served half servings over fragrant jasmine rice for lunch.

    I think I’ll add more kale next time, because it added a lovely crunch and earthiness that I never knew I could enjoy.

    Thanks so much for sharing.

    Reply
  62. I have made so many recipes from so many different blogs, and I rarely feel moved to comment…but I have to tell you that this soup is one of my staples!!! I love it. It’s just the right amount of creamy, warm, and spicy. It’s so easy to make, and just the right amount. I can’t say enough good things about it, thank you so much!

    Reply
  63. I have made many, many recipes from online websites, but I’ve never before rated or commented on one, but I have to on this one! This soup is amazingly delicious. Tonight, we just finished off the last of the batch that I had in the freezer. It’s soooo good! (I didn’t use the hot pepper and I didn’t have any tomato paste — but I had a can of *roasted* chopped tomatoes and I think they were excellent in it.) Great recipe — thank you! This will become a trusty standard in our house. 🙂

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  64. I absolutely love this soup – so hearty and delicious. I have some roasted butternut squash I’m tempted to throw in, do you think it would work with the flavours? Thanks so much!

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  65. This soup was AMAZING!! This was my first time trying lentils and I’ve always been a fan of curry – what an amazing combo! Thank you so much for sharing this – will definitely be making this again 🙂

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  66. This soup is fabulous. I do twist it up a bit by adding small bits of carrot & celery, purely for visual purpose and some Garam Masala for the hell of it. I also use the Coconut Milk in a carton that Costco sells as I think it has more Coconut flavor and it’s cheaper to boot. I make about 5 gallons each time as I sell soups at our local Farmer’s Market and from my house and no matter how far I divert from the original recipe it’s always gotten rave reviews. This is one of those that makes peoples eyes roll and their knees buckle. PLUS….it’s so darn easy!!!

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  67. My boyfriend and I made this as part of dinner tonight. I added the red pepper flakes to the pot before the liquid, and that was a huge mistake. 2 hours later my eyes and throat burn from the leftover cooked pepper scent. That being said, the soup turned out amazing and I’d make it again in a heartbeat!! However the pepper flakes will definitely go in after the broth.

    Reply
  68. This is the best indian lentil soup recipe I found so far it comes close to the restaurant soup I once ate and I was trying to find a recipe for a while. This is so delicious I added some lemon juice and pureed the soup it was just perfect.
    Thanks for this great recipe no I don’t have to search any more this is definitely a keeper.

    Reply
  69. This soup was OK as written, but I found the flavor a bit dull. A few modifications make it divine and ranks among my favorites. Add 1/3 cup lemon juice at the end of cooking — trust me. And if you choose to use kale rather than spinach, add it a bit earlier in the cooking time, otherwise it remains rather tough. You can also substitute fresh basil for cilantro for a somewhat different, but equally delicious take on this.

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  70. I have been using this recipe daily for almost a year. It’s my after work/pre-dog walk pick me up. I add a dollop of Greek yogurt for extra protein (not vegan). Thanks for a great recipe. It has helped me lose about 25 lbs. and I never get tired of it!

    Reply
  71. Thank you for this recipe!!! LOVE it!! I’ve made it three times now. Using red vs brown lentils makes a huge difference…
    And love the tip about freezing extra kale! I do it all the time now!
    Using coconut oil instead of olive oil really helps the flavor too. And for the ginger, instead of losing my mind over mincing it, I just peel as much of it as I can, freeze it, and then microplane it!

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  72. I was expecting from the reviews here that this would be great but for me it was alright. I followed the recipe except instead of the 4 cups of broth, I used four cups of water and two veggie cubes as I was worried 4 cubes would be too much and I didn’t have broth on hand. Next time I will have to try it with broth and more garlic and ginger. I think it would also be good with a lot more cilantro. It has a warming aftertaste but the taste when I was eating it seemed on the plainer side.

    Reply
  73. I was skeptical of this because I’m not a curry fan usually. This soup is delicious though. I usually double or triple the recipe so my wife and I have lots of leftovers. Soup for lunch everyday! Great job we both love it.

    Reply
  74. I have made this receipe a few times now!! I LOVE it!!! It is yummy and I always get complimented at work when I heat it up at how good it smells.. but no sharing 😉
    Thanks Angela 🙂 x

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  75. Thanks for this absolutely delicious recipe! Even my vegan-skeptical boyfriend loved it! Since I didn’t have red pepper flakes I had to replace those with green curry paste, but that worked well too. I also found that this is even delicious a few hours after cooking when it cools down to room temperature and the flavors really have a chance to blend together. I will definitely be making this again!

    Reply
  76. I make this soup about once a fortnight, and have done so for many months now. It is truly delicious, and everyone I share it with thinks so too! I do add a grated carrot and grated zucchini though, just for the sake of having more vegies in it. Thank you for sharing this excellent recipe.

    Reply
  77. This made for a great flavorful base. I added more stuff to it, carrots, celery, zucchini, and we are not vegan so I put some chicken breast that I cooked first in it, and it was delicious. Thank you for sharing this yummy recipe. I will also be freezing some greens to have on hand too!

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  78. I needed a new recipe for a potluck. I had curried lentil soup from the cafeteria at work, so I decided to search for a recipe online and I found yours. It was a big hit at the potluck! Everyone kept asking for the recipe. I had some leftover that I had set aside. Carried it for lunch with some brown rice. Awesome! Thank you. One question: my husband is not a fan of coconut. Can I substitute almond milk?
    Btw, your recipe was a million times better than the cafeteria’s version.

    Reply
      • Thanks for replying. I tried the almond milk and brown lentils (that’s what I had on hand.) It was good (hubby liked it), but not as good as the original recipe. :-). Thanks again!

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  79. This was really good, but I probably had to cook it twice as long as the recipe said to get the lentils soft. We’ll definitely be making again!

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  80. This soup is really good! I am really enjoying it! I typically cook for the week for my lunches and sometimes dinners. I am a meat eater. But I enjoy vegetarian or vegan meals as well. I found this to be a pretty cost effective meal too. Although I do use vegetable broth often, this wasn’t vegetarian for me as I had chicken broth on hand. It definitely had a more stew-like consistency the next day, which was fine. I like the hearty texture.

    As with any soup or stew that I cook, it is a significant amount since I live alone. Plus eating the same thing all week long gets boring when you realize that you still have more left at the end of the week. So I plan to freeze whatever is left over at the end of the week.

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  81. WONDERFUL, we had a soup and salad meal at school and I tried a similar dish, but I like yours so much better! I didn’t even have any greens in my house ( will make freezer greens this weekend) and still the soup was delish.
    Easy and can be made on a weeknight. I have trained my husband that he can wait for good food and he happily does!
    Thanks for this recipe

    Reply
  82. I made this last night. I added 1 cup of diced potatoes and 5 cups of kale and served it over brown rice. I also added a healthy dose of sriracha for a little more heat. It was delicious! 🙂

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  83. Excellent recipe…I did have to cook it a little longer
    but this will definitely be one of my go-to recipes!
    Will be trying more from you. Thanks!

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  84. Hi there!
    I saw this recipe this morning and had to make it for dinner! It is currently in the pot and my house smells AMAZING!! Even my husband, the king of meat and cheese, can’t wait to eat it! We have a winner! I am moving our family over to a plant based whole foods diet and delicious recipes like this will make it easy to transition my hubby over.Thanks for posting this and looking forward to trying more recipes!
    Natalie – ever grateful momma and wife

    Reply
  85. This was amazing. I was craving either the Thai Curry soup or the Bangkok Curry (both from Noodles and Co). I don’t know that I’ve ever had a recipe come out BETTER than what I’m craving, but this did the trick. I added chopped kale for my greens. My husband has a bit of an aversion so curry so when he smelled it as I was cooking, he was skeptical. But he devoured it AND ate all the leftovers! I’m making it again tonight because I didn’t get seconds!

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  86. OMG ! I give this recipe 5 stars. I made it for lunch and my husband and I could not believe the rich flavours. Very tasty. I love the idea of replacing the coconut milk with vegetable broth – to minimize the saturated fat.

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  87. Oh my, oh my – made this tonight and it was AMAZING!! I don’t understand how you’d have any left to freeze. The only thing I added was a few pinches of garam masala – and BAM! Will definitely be making again.

    Reply
  88. OMG! Excellent. I am eating it now. I forgot to put the kale in before I served it, but I can do that tomorrow. It really doesn’t need to be poured over rice. It tastes starchy and filling like it is. I did exactly as the recipe says, unusual for me and my notorious substitutions, except wouldn’t you know, I picked up diced tomatoes with chili peppers but I rinsed them. I didn’t want to spoil the coconutty flavor. Oh, heaven! Exactly the right seasonings. I thought, too much curry, but no! It is perfect. I’m making this for my vegan club soon.

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  89. Sensational! I replaced the coconut milk with unsweetened coconut milk for a lower calorie option and it tasted amazing. I love this recipe. Thank you so much for great inspirations! I’m a big fan :))

    Reply
  90. I just made this tonight and it is so tasty! I also used lite coconut milk (I wanted it a bit less creamy) and it was perfect! It’s definitely going into my regular rotation. I’ve also passed this recipe along to several friends. 🙂 Thank you!

    Reply
  91. Hello,
    I made a version of this last thanksgiving and it was a hit with my carnivorous loved ones. I was wondering what else you would recommend to complement (lemon, more cilantro, chilli, etc.) the dish as well as sides (brown/jasmine rice, quinoa, etc.) Thank you in advance and thank you for inspiring.

    Reply
  92. Amazing! I’ve never cooked with coconut milk before – usually just used it in smoothies and dessert type foods. This recipe is so wonderful and easy! I also added a dash of cinnamon to my recipe the second time I made it. Love it! Thanks!

    Reply
  93. This is a great recipe. Many people have immediately asked me for the recipe as soon as the beautiful scent of the curry filled the office.

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  94. Made this on a raw November evening in New Hampshire = huge success! My 8 year old LOVED it and so did my Husband and I. I appreciate the different options you provide and love the tip on freezing kale. Delicious, easy, nutritional, fun recipe!

    Reply
  95. This soup is absolutely delicious! We have an Indian cookbook with authentic recipes that are actually quite complicated to make. My hubby said this was just as tasty as recipes from there, except much more simple to make. Our toddler loved it too! It is great to be able to make something that pleases the entire family. We were going to garnish with avocado, then realized it was under-ripe, so we cooked added the avocado near the end of the cooking time. It was a great addition. We will be trying the Lemon Lentil Soup, for sure!

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  96. This recipe is amazing! Its a massive crowd-pleaser and its made its way onto my permanent cooking rotation. Thank you so much <3

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  97. This is such a great versatile recipe! I love it as written, but have also subbed red curry paste or garam masala for the yellow curry powder, used fresh tomatoes or my favorite onion/garlic fire roasted tomatoes, used spinach in place of the kale, added various fresh veggies, added some cooked jasmine rice, and probably even more variations I can’t think of right now! Thank you so much for sharing!

    Reply
  98. Have just made this soup and it is delish! Comforting and warming. Great tip about freezing the small portions of kale. Did that while soup was cooking! 🙂

    Reply
  99. Tried this today, and oh gosh it was to die for! I did add some chili and a little more curry, but I didn’t try kale this time since my bf isn’t too keen of it but going to add some to my portion tomorrow. 🙂 Definitely going to do this again, thank you for the amazing recipe!

    Reply
  100. First time to your blog. Raised Vegan, now vegetarian but we have a farm and our own chickens. Hubs and I both loved this soup. I rarely follow a recipe closely but this time I did and it was spectacular. You cook like I cook. I’ll be back!

    Reply
  101. Hi Angela,

    This is the 1st time I cook from your website since my husband started to be a vegan couple months ago. Love this lentil soup, very yummy. I put some extra vegetables too. Can’t wait to try all of your recipe. So glad to find this website. Thanks for sharing!!

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  102. This is a great base – thank you for the recipe. It’s really versatile as you said. I wanted to use what I had on hand (because I’m lazy and also scared of lentils), so I just used chickpeas instead of lentils and cayenne pepper instead of the chilli flakes. I threw in mushrooms because I had them sitting in my fridge and I was afraid they were going to go bad soon. Turned out wonderfully! Added lots of oomph! Additionally, I added shredded chicken (I know…) to a different batch for my SO and he liked it as well. THANKS!

    Reply
  103. I really liked this. I filled my bowl half full with chopped kale and cilantro then poured on the soup. Next time I will add a little water which will both thin it out a bit and lower the heat just a smidgen. I’m also going to try adding potatoes and peas towards the end of the cooking time.

    Thanks for sharing the recipe.

    Reply
  104. I made this last night for my husband and I and it was so good! We loved it – it’s getting quite cold now here in Alberta, so this warmed us right up. Thanks for sharing this, I will def be making this again! 🙂

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  105. This is the fourth recipe of yours I’ve tried Angela – and boom!!! Another winner!! So so tasty. You are a genius helping us vegans cook amazing meals. So pleased I found you!

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  106. I made the version without diced tomatoes, adding the frozen spinach along with frozen cauliflower and edamame. Really easy and delicious, thanks for the recipe.

    Reply
  107. I made this tonight and it’s delicious. I did add some extra water because I like my soup thinner but other than that I followed the recipe exactly. I’m thrilled with how it turned out and have the rest of it in containers to freeze for school lunches. Thanks for sharing a delicious recipe.

    Reply
  108. I realized about halfway through making this recipe that I only had half the lentils the recipe called for, so I threw in a quinoa/amaranth mixture and it turned out AMAZING! This soup is so tasty and easy. Will definitely be making this again and again.

    Reply
  109. LOVED this soup — I used a red curry paste with the coconut, which added to the nice, sweet heat. I offered Basmati rice for those that wanted it — but made for a beautifully creamy and hearty soup — with or without rice! Was a perfectly cozy dish for this quiet, rainy day…

    Reply
  110. Hi Angela – thanks for sharing this fantastic recipe. It’s already our favourite soup recipe! really tasty and filling. Yesterday I took a box of soup from the freezer that I’d made last week – added cauliflower, small cooked potatoes, extra spinach and had a curry!

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  111. Great recipe, thanks for sharing! I used the 5 cups of vegetable stock & no canned tomatoes. Still noticed a lack of coconut flavor so I added 3/4 tsp. of vanilla extract & boom, it accented the coconut flawlessly.

    Reply
  112. Just made a batch today and even in the sweltering heat of summer this soup was SO delish! Love it so much – I highly recommend. Thanks for sharing!

    Reply
  113. I just finished making this….

    Made me want to smack somebody!

    seriously, this is THE best coconut curry lentil dish I have EVER had! I added 3 chopped carrots and 1 additional Tbsp of curry powder

    Thank you sooooo much, this is going into the recipe folder!

    Effing excellent!

    Reply
  114. Ok, loved it so much, here I am two days later making it again. No fooling around this time….. I’m making a double batch! Nuff said. ; )

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  115. Loved this soup! I used green curry paste…….so delish! A new fave for sure.

    Thanks again Angela. Your recipes have so much flavour. Yummy.

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  116. Absolutely delicious! My two year old is on his THIRD bowl!!! I’m only disappointed that we didn’t make a double batch to have lots leftover 🙂 Thanks for sharing.

    Reply
  117. I have made this many times. It is my absolute FAVORITE meal (well, tied with a finecooking mexican beans and rice!). I make it on Sundays and have it throughout the week. It reheats very nicely, which I love since I am in grad school and I can’t always find the time to cook. THANK YOU for this recipe!

    Reply
  118. Hi Angela, I just found your website two days ago. This is a new journey into vegetarianism for us which started today! I just made this soup, and it is delicious! I may be heavy handed with the red pepper flakes and I used two tablespoons of green curry paste. I had to tone it down with rice milk, but it ended up with a more soupy consistency…so it was a win-win. I’m so excited to have found your site!

    Reply
    • Woah! Did you use the tomatoes mixed with the green curry paste? That must have made the soup a horrible brown colour? Green curry paste is so much stronger than yellow curry powder so be careful when subbing one for the other 🙂 Anyway, glad you still found it tasty!

      Reply
  119. This is a staple in our house! My Husband’s favourite recipe from your site.
    I have made it that many times i know it without the recipe.
    I keep heaps of frozen servings for those nights you just can’t be bothered cooking.
    YUM!

    Reply
    • YAY! That makes me so happy to hear. Same here, I’ve been making it every other week since coming up with it. I make big batches and freeze it, but it doesn’t stick around very long! Thanks for taking the time to comment on my recipes 🙂

      Reply
  120. Hi Angela

    Love your lentil and coconut soup recipe. I’ve made it twice now and every time I get so many compliments… It’s now in high demand so when I make it, I have to double the amount and bring it in for work for my colleagues’ lunches!

    What else can you recommend from your website that is quite low-carb?

    Thanks again 🙂

    Sarah

    Reply
  121. Thank you for sharing this AMAZING recipe! Best soup I’ve ever made or tasted. Hard to believe something so simple and quick can turn out so delicious, flavorful, and delightfully complex. I added a couple sliced carrots which went really well with the flavors and textures of this soup. I made it for dinner last night and was dreaming about leftovers all day. I will be making this soup often, and experimenting with adding/substituting other veggies in the incredible red curry sauce.

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  122. Mmmmm mmm mmmm… Just made this dish and absolutely loved it. I used fresh tomatoes instead of canned and toor dal instead of red lentils because of an allergy. Definitely going to be a staple at my house!

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  123. Hi Angela!

    I’m not really a vegan, but appreciate the creativity of vegan cooking and I’ve fallen in love with your food! I am pleased to say that your curry lentil soup has caused marital problems in my home 😉 … My partner and I have literally been fighting over what’s left of this dish… He said to me: “this is best thing you’ve ever made.” I will be making this again and again!

    I also threw in some chopped Thai sweet basil and this added some extra bright flavour (not that it needed any help in the flavour department).

    Thanks so much for your great blog 🙂

    Alyece

    Reply
    • Ha ha ha! What a great comment! I’m glad to hear that the soup is such a hit in your home. My man loves it as well! Love the addition of chopped Thai sweet basil. Mmmm! Thanks for taking the time to write (such a great comment)!

      Reply
  124. OMG this is quite possibly the best soup ever! Maybe even better than my butternut squash bisque. I subbed fresh tomatoes for canned, which is what I had on hand. Served with a piece of whole wheat tortilla. I couldn’t stop eating it! Thanks for sharing a great recipe.

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  125. This soup was absolutely delicious! We had a cold front hit us yesterday evening and it was the perfect remedy. I’ve been daydreaming about my lunch all day today because I brought this soup as leftovers. Thank you so much!

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  126. Thanks again for the reply about the kale. Just wanted to say I made this and it was AWESOME. Going to double the recipe and freeze this. The lentils make it a nice filling meal. I’ve been a vegan for about a year and a half, and this might be the best meal I’ve made yet!! Thank you!

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  127. I just made this, as I like to make vegan soups on the weekend so I don’t have to worry about making a lunch for work during the week. This one is good. I used garam masala for the curry powder. It made a lot, so I should have enough to last all week.It tastes great. Thanks for the very easy recipe for which I needed no fresh vegetables. (Who wants to go grocery shopping on the weekend?)

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  128. This recipe is lovely! I made it despite not having any lentils, but yellow split peas were fine too. Really filling and yummy and perfect to take to work for lunch. Mmm, lentils.

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  129. This is soooooooooooo good. I used tomato sauce instead of paste because I don’t know how to read. Served with brown rice. Makes a good amount. Already shared with mom. It’s a keeper.

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  130. Just made this recipe- DELICIOUS!!!! I only had 1 cup of red lentils left , so used brown lentils for the rest. Also, had carrots and zuchini in the fridge, so I chopped them and added them to the soup. I will be making this again. Thanks so much!!

    Reply
  131. Hi, I was just wondering if there is a way I could substitute powdered ginger for the fresh ginger? Or will that not have the same taste? I don’t have fresh ginger at home and I don’t really want to buy any because I am worried I will never use it again.

    Reply
  132. Had only green lentils and those seem to take longer to cook. Ended up adding more tomato paste and a package of what’s sold here in the US by a Jamaican company as creamed coconut: a sort of soft brick of finely puréed coconut meat: I wanted the tomato and coconut flavors to be more intense. Anyway I’m happy with the result.

    Reply
  133. This is so simple to make, doesn’t involve a ton of ingredients and it’s suuuch a delicious recipe! When trying a new recipe, I always cut the recipe in half in order not to waste ingredients if I don’t end up liking it. I was sooo sorry that I did that for this recipe. It was SO good that I wished I had lots of leftovers. I will be making this again soon and will be doubling the batch to ensure there are mroe than enough leftovers :).

    Thanks again for a dynamite recipe!

    Reply
  134. This soup is simmering on my stove right now and it smells delightful and tastes even better (quality control taste tests are always mandatory). I’m so excited to try more recipes from your site 🙂

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  135. My husband and I LOVE this recipe. I made it for the second time last night and I’m eating the leftovers as I type. Tastes just as good when it’s reheated.

    Reply
  136. I don’t even use broth,because I am allergic to yeast and in Germany there is yeast in everything… I just use spices,onions,garlic and a great curry powder… Creamy coconut milk,water,spices,red lentils,two slices of lime,20 Minutes and it’s done. It’s really easy,fast and delicious,one of my fav meals.

    Reply
  137. Made this for dinner last night, absolutely delicious! Definitely more like a dahl at the consistency we had, but could easily be thinned out to more like a soup. Either way it was a winner!

    Reply
  138. Hi,
    This looks super delicious and once the roads are plowed, I’ll be on my way to the supermarket!
    How many cups of lentils do you use for four servings? I’m pretty bad with estimates.. 1-5 cups is a wide range :/

    Reply
  139. I found your site via pinterest. I made this tonight, and it turned out great! I will definitely make this again. Thank you!

    Reply
  140. This was really great! It is my first time on your site but I will be following and trying some more of your recipes. Thanks!

    Reply
  141. Just wondering if the lentils should be pre-cooked or dry when they go into the soup? I’ve only ever cooked lentils and added them to things, never cooked them directly in soup. I’m also quite bad at guessing based on quantities…

    Thanks!

    Reply
  142. This was sooo amazing! my co-workers all asked for the recipe after smelling it in our office and my husband and kids all loved it. Thank you!!

    Reply
  143. Just wanted to let you know I tried this recipe and it was delicious! I didn’t have any full fat coconut milk on hand so I used Lite coconut milk and it was still perfectly creamy! I love how you said 4 servings because this makes 4 very hearty servings-1 serving filled me up and normally with many recipes I need 2 servings to make a meal!!

    Reply
  144. Angela, this is the most amazing soup yet. I love the coconut milk with the kick up curry. I didn’t have curry powder so subbed green curry paste and OMG i’m in heaven. The cilantro sealed the deal with the flavors melding in so nicely.. I also made up some basmati rice to go with it and will pack this for my lunch tomorrow, and my husband’s too… nummy.. I always go to your site to check in to see what the latest recipe is that you have.. i’m also making another batch of African Stew this afternoon as it freezes well and we love it for quick lunches at work.. 🙂

    Reply
    • Hi Jill! Ooooo I love the idea of using green curry paste! I will need to locate some vegan green curry paste and try that next time, thanks so much for sharing that! I’m so glad that you’re diggin’ my recipes… Thanks so much for all your support!

      Reply
  145. Ah, this looks beautiful, and so tasty!
    Lentil soup is one of my favourites, and it wasn’t up until I moved to Glasgow six years ago that I tried it (!!! Deprivation). I love how filling it makes the soup, and how it just warms you up nicely, mmmm 🙂
    The placemats are so nice, and it was thoughtful of your friend coming up with how you could use them for your blog! I usually just have the same background for most of the dishes I make.

    Wishing you all the best for 2014 Angela 🙂 x J

    Reply

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