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!
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
- vegetable broth or chicken broth
- red curry paste
- coconut milk
- limes for garnish
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
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!
- 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)
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.
Add lentils and broth, bring to a boil. Reduce heat to medium. Add red curry paste and salt.
Let simmer for 10-15 minutes, until lentils have soaked up most of the liquid and are soft.
Add coconut milk and stir until nice and creamy.
Serve hot and garnish with cilantro and lime wedges (optional)
This soup was incredible! So easy to make.
Thanks Kay! Glad you enjoyed it!
Easy and delicious 🙂
Thank you Aljosa! Glad you enjoyed it!
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!
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!
This addition is great!!!!! You rock!
Marianne Powell says
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!
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.
When did you add the shrimp in? That sounds like a great addition along with spinach that another person suggested.
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.
That sounds delicious!! Going to try those additional add-ins next time!!
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!
That makes my day Becca! So happy to hear when picky little ones find something new to love!!
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?
I freeze this all the time even with the coconut milk. No worries there!
Would anything be terribly different if I used brown lentils instead?
No, except the cooking time might vary. Red lentils cook a bit faster.
This is fantastic! I added a can of drained diced tomatos and a some fresh spinach. Soooo good!!
Hey Amy, what kind of red curry paste do you use in this recipe? Thanks!
Hi Stefanie, I use Thai Kitchen!
I have everything but the Masala and curry paste. Are they must haves?
If you want a curry taste, they are must haves. However, the soup would still be yummy and cook well without them.
Did you use canned or dry lentils?
Perfect! Making this for my staff “soup club” tomorrow 🙂
Rave reviews from everyone! Thank you!
You’re welcome!! So glad to hear!
This soup is amazing!! It’s pretty spicy, but we like it that way 🙂 Healthy and absolutely delicious!
How much is a serving size?
About 1.5 cups of the sauce/shrimp.
This is so simple and absolutely delicious!! I will be making this often
I absolutely love this recipe! So delicious!
Forgot to rate!
Can this be done in a crockpot?
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.
This is one of my favorites. 🙂
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.
NORM S says
Fantastic soup, now in the rotation! Thanks!
Amy Rains says
So glad you loved it!
Julie McCann says
Hi, I’m going to do this but was just wondering if you ever use an instant pot for conversions. My sister in law is undergoing chemo treatment so I’ve been helping feed her so the instant pot lets me get it done with less time. Just was curious! Thnx ..
Virginia East says
Omg, so much deliciousness! I added a cup of cooked carrots and a chopped up tomato. It thickened up so much overnight that I added about 1/4 cup of almond milk as it was heating up in the soup bowl. Thank you for such a healthy and budget friendly soup!