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Coconut Curry Red Lentil Soup is one of my favorite meals ever!! A creamy, cozy bowl that is loaded with plant based protein, fiber, and rich curry flavor. As a nutritionist, I love how it fuels your body with wholesome ingredients while still being incredibly delicious. It is the kind of recipe that checks all the boxes: easy to make, family friendly, and perfect for meal prep!
I need you to know that I have eaten this soup more times than I can count lately….. like 5 times this week alone!! It’s that good. Every time I finish a bowl, I’m already thinking about when I can enjoy another. My kids love it too, which makes this a total win. Cooler weather calls for soup, and this one has been on repeat in my kitchen!
Why You’ll Love This Coconut Curry Lentil Soup
- Creamy, hearty, and comforting while still healthy
- Packed with plant based protein and fiber. It is one of my favorite ways to sneak in beans for a boost of protein, fiber, and lasting energy.
- Easy to make on the stovetop or Instant Pot in under 30 minutes
- Naturally gluten free and dairy free
- Great for leftovers, meal prep, and freezer friendly
How to Make Coconut Curry Red Lentil Soup
This soup comes together quickly with just a few simple steps:
- Start by sautéing fresh garlic and ginger in a little oil until fragrant.
- Add your favorite warming spices like curry, turmeric, and garam masala, and let them toast briefly to release their flavor.
- Stir in red lentils with broth and red curry paste, then bring everything to a boil. Lower the heat and simmer until the lentils are tender and the soup has thickened.
- Finish by stirring in creamy coconut milk for richness.
- Ladle into bowls, then top with fresh cilantro and a squeeze of lime juice before serving!
Instant Pot Instructions
- Use the sauté function to cook the garlic and ginger, then stir in the spices.
- Add lentils, broth, and curry paste, then cook on high pressure for 6 minutes. Quick release, stir in coconut milk, and serve with toppings of your choice.
Tips & Serving Suggestions
- Pair this lentil soup with naan, basmati rice, or enjoy it on its own for a satisfying vegetarian dinner.
- Stir in spinach or kale at the end for an extra boost of greens.
- For a spicy kick, add red pepper flakes or extra curry paste.
- This recipe makes a generous batch, perfect for meal prep or freezing in individual portions.
Storing and Freezing
Keep leftovers in the fridge for up to 1 week, or freeze for up to 3 months. This soup reheats beautifully, making it one of the best healthy recipes to keep on hand for quick weeknight dinners or cozy lunches.
Coconut Curry Red Lentil Soup
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
- 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 is fantastic! I added a can of drained diced tomatos and a some fresh spinach. Soooo good!!
Thank you!!
Would anything be terribly different if I used brown lentils instead?
No, except the cooking time might vary. Red lentils cook a bit faster.
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!
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!!
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!!
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.
Hello!
When did you add the shrimp in? That sounds like a great addition along with spinach that another person suggested.
Becca
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!
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!
Thank you!
Easy and delicious 🙂
Thank you Aljosa! Glad you enjoyed it!
This soup was incredible! So easy to make.
Thanks Kay! Glad you enjoyed it!