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Sep 20

Coconut Curry Red Lentil Soup

Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes
Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes

Coconut Curry Red Lentil Soup is one of my favorite meals, ever!! Delicious red curry with coconut milk in a creamy soup that is also healthy. Make this recipe in the stovetop or Instant Pot. One you can also make ahead and freeze!

Coconut Curry Red Lentil Soup 2

I need you all to know that I’ve eaten these lentils….. like 5 times this week. It’s so yummy, that after I finish a bowl, I think about when I can eat another! With the husband out of town this past week, we ate our share of beans.

Still thinking about our favorite Indian Restaurant in Germany, my kids have been requesting lentil soup all month. I wanted to wait for this first signs of fall, and with the bean hating husband out of town, we had the perfect opportunity! This made such a huge batch, that the kids were able to pack it in their lunchbox, and I was able to eat it for every lunch and a few dinners this week.

How to make Coconut Curry Red Lentil Soup:

I don’t discriminate against what type of lentil, but for this particular recipe I used red lentils. They are the ones that cook the fastest! The soup comes together with a few simple ingredients and from start to finish takes less than 20 minutes!

Here is what you need:

  • Coconut oil or cooking oil
  • Fresh ginger
  • fresh garlic
  • red lentils
  • garam masala
  • curry powder
  • turmeric
  • vegetable broth or chicken broth
  • red curry paste
  • coconut milk
  • cilantro
  • limes for garnish

The Directions:

You will start by heating a large stockpot or soup pot to medium high heat. Saute the ginger and garlic in oil, then add the spices. Let the spices toast for 1-2 minutes, stir in the lentils, broth, and curry paste. Bring to a boil.

Reduce heat to a simmer, and cook for another 15 minutes, or until the lentils have soaked up most of the liquid and are soft. Stir in the coconut milk. Serve hot and garnish with cilantro and limes!

Instant Pot Variation:

To make in the Instant Pot, we will start by selecting the saute function. Once the IP is hot, coat with oil, then saute the ginger and garlic. After 1-2 minutes, add the spices and saute for another minute. Select cancel. Now add the lentils, broth, and curry paste. Secure the lid and cook on high pressure for 6 minutes. Use a quick release, remove the lid, and pour in the coconut milk.

Serve by garnishing with lime juice and cilantro.

Serving and storing:

I served with Naan, another favorite Indian food from my kids. Trader Joe’s has a delicious frozen version that only takes a few minutes to bake! Enjoy your creamy lentil soup with Naan, over rice, or just plain.

You can store the lentils in the fridge for up to 1 week, or freeze for up to 3 months.

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Coconut Curry Red Lentil Soup

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Author Amy Rains
5 from 11 votes
Print

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp grated minced ginger
  • 2 cloves garlic minced
  • 1 tbsp garam masala
  • 2 tsp curry powder
  • 1 tsp kosher salt + more to taste
  • 2 1/4 cups red lentils rinsed
  • 6 cups vegetable broth
  • 3 tbsp red curry paste
  • 2 tsp turmeric
  • 1 14 oz can coconut milk
  • Cilantro to garnish
  • 1 lime for serving (optional)

Instructions

  1. Begin by heating up a large pot to medium high heat. Add coconut oil and melt, sauté ginger & garlic for 2-3 minutes. Now add in the garam masala, curry powder and turmeric. Saute for another minute.

  2. Add lentils and broth, bring to a boil. Reduce heat to medium. Add red curry paste and salt.

  3. Let simmer for 10-15 minutes, until lentils have soaked up most of the liquid and are soft.
  4. Add coconut milk and stir until nice and creamy.
  5. Serve hot and garnish with cilantro and lime wedges (optional)

 

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Reader Interactions

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  1. Kay says

    October 27, 2015 at 3:00 am

    5 stars
    This soup was incredible! So easy to make.

    Reply
    • [email protected] says

      October 27, 2015 at 3:41 am

      Thanks Kay! Glad you enjoyed it!

      Reply
  2. Aljosa says

    December 29, 2015 at 5:01 pm

    5 stars
    Easy and delicious 🙂

    Reply
    • [email protected] says

      December 30, 2015 at 7:45 pm

      Thank you Aljosa! Glad you enjoyed it!

      Reply
  3. Jen says

    January 12, 2016 at 4:20 am

    5 stars
    Just made this for dinner tonight. So delicious! I added a little cayenne pepper to make it spicier but kept everything else the same. I think I found a new favorite. Thank you!

    Reply
    • [email protected] says

      January 12, 2016 at 4:35 am

      You speak my language, Jen! Love that you added the spice 🙂 I generally have to tame things down a bit for the blog, but generally I’m ALL OVER the spices in my own food!

      Reply
    • Mongooseter says

      April 23, 2016 at 8:15 pm

      This addition is great!!!!! You rock!

      Reply
      • [email protected] says

        April 24, 2016 at 1:30 pm

        Thank you!

        Reply
  4. Marianne Powell says

    January 17, 2016 at 10:56 pm

    5 stars
    This soup ROCKS!!! I am going to make sure my pantry has the ingredients for this recipe at all times from here on out. What more could you ask for? Healthy, simple, easy and ABSOLUTELY DELICIOUS!

    Reply
  5. Jeff says

    February 1, 2016 at 4:41 am

    This is so great! I did add a shallot with the ginger and garlic. And being the meat eater I am, I am adding bacon and shrimp to this although it doesn’t need it.

    Reply
    • Becca says

      December 31, 2018 at 8:02 pm

      Hello!
      When did you add the shrimp in? That sounds like a great addition along with spinach that another person suggested.
      Becca

      Reply
  6. Sheree says

    February 7, 2016 at 5:22 pm

    Loved this recipe. Went crazy and added: 1 sliced Serrano pepper, 1/4 cup fresh basil, 1 chopped Granny Smith Apple. It was freaking amazing.

    Reply
    • [email protected] says

      February 7, 2016 at 7:38 pm

      That sounds delicious!! Going to try those additional add-ins next time!!

      Reply
  7. Becca says

    June 13, 2016 at 4:51 pm

    Great soup and easy to make. My 2 year old, who pretty much eats only cheese and hot dog weenies, could not get enough of this. I will be making batches to freeze!

    Reply
    • [email protected] says

      June 14, 2016 at 3:25 am

      That makes my day Becca! So happy to hear when picky little ones find something new to love!!

      Reply
  8. Laura says

    August 23, 2016 at 6:13 am

    5 stars
    If I wanted to make this as a freeze and eat later meal, should I add the coconut milk before freezing or while re-heating?

    Reply
    • [email protected] says

      August 23, 2016 at 1:06 pm

      I freeze this all the time even with the coconut milk. No worries there!

      Reply
  9. Jay says

    September 5, 2016 at 8:13 pm

    Would anything be terribly different if I used brown lentils instead?

    Reply
    • [email protected] says

      September 5, 2016 at 11:55 pm

      No, except the cooking time might vary. Red lentils cook a bit faster.

      Reply
  10. Gloria says

    July 2, 2017 at 9:20 pm

    This is fantastic! I added a can of drained diced tomatos and a some fresh spinach. Soooo good!!

    Reply
    • [email protected] says

      July 3, 2017 at 8:10 am

      Thank you!!

      Reply
  11. Stefanie says

    December 23, 2017 at 8:04 am

    Hey Amy, what kind of red curry paste do you use in this recipe? Thanks!

    Reply
    • Amy says

      December 23, 2017 at 1:10 pm

      Hi Stefanie, I use Thai Kitchen!

      Reply
  12. Rachel says

    January 8, 2018 at 3:05 am

    I have everything but the Masala and curry paste. Are they must haves?

    Reply
    • Amy says

      January 8, 2018 at 8:05 am

      If you want a curry taste, they are must haves. However, the soup would still be yummy and cook well without them.

      Reply
  13. Erin says

    January 14, 2018 at 12:11 pm

    Did you use canned or dry lentils?

    Reply
    • Amy says

      January 14, 2018 at 12:25 pm

      Dried

      Reply
      • Erin says

        January 14, 2018 at 12:28 pm

        Perfect! Making this for my staff “soup club” tomorrow 🙂

        Reply
        • Erin says

          January 15, 2018 at 10:44 pm

          Rave reviews from everyone! Thank you!

          Reply
          • Amy says

            January 15, 2018 at 11:04 pm

            You’re welcome!! So glad to hear!

  14. Nora says

    January 8, 2019 at 1:45 am

    5 stars
    This soup is amazing!! It’s pretty spicy, but we like it that way 🙂 Healthy and absolutely delicious!

    Reply
  15. Elle says

    May 7, 2019 at 4:01 pm

    How much is a serving size?

    Reply
    • Amy says

      May 9, 2019 at 7:54 pm

      About 1.5 cups of the sauce/shrimp.

      Reply
  16. Christine says

    November 18, 2019 at 11:58 am

    5 stars
    This is so simple and absolutely delicious!! I will be making this often

    Reply
  17. Val says

    February 6, 2020 at 5:54 pm

    I absolutely love this recipe! So delicious!

    Reply
    • Val says

      February 6, 2020 at 5:55 pm

      5 stars
      Forgot to rate!

      Reply
  18. Rachel says

    April 15, 2020 at 10:17 am

    Hello!
    Can this be done in a crockpot?

    Reply
    • Amy says

      April 15, 2020 at 12:15 pm

      Yes!! I have done it in the Instant Pot, but not the slow cooker. I don’t think it would be an issue at all. I would dump the ingredients in the crockpot and cook on low for 4-6 hours. Start checking at 4 hours.

      Reply
  19. Melanie says

    August 17, 2020 at 3:19 am

    5 stars
    This is one of my favorites. 🙂

    Reply
  20. Jennifer says

    November 10, 2020 at 6:16 pm

    5 stars
    Delicious! I used Mae Ploy brand red curry paste, 2 tbsp and it was still eye-watering spicy (and perfect). Added carrots and onion although I’m sure it’s fine without.

    Reply

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Recipe Key

Keto
Paleo
Whole30
Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes
Slow Cooker
Instant Pot
Air Fryer

Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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