Warm up with a bowl of Coconut Curry Lentil Soup! This creamy, flavorful dish is packed with nutrient-dense lentils and rich coconut milk, making it both comforting and satisfying.
This coconut curry lentil soup is a cozy mix of red lentils and creamy coconut milk. It’s packed with plant-based protein and fiber, making it both filling and healthy. The spices — ginger, garlic, and curry powder — add warmth and flavor, while fire-roasted tomatoes give it that “cooked all day” taste.
You can make it in just 30 minutes, either in an Instant Pot or on the stovetop. It’s an easy, comforting meal the whole family will love!
Why You’ll Love Our Coconut Curry Lentil Soup
- Great Flavor: Enjoy a mix of creamy, spicy, and savory flavors with a zesty hint of citrus and herbs.
- Quick Cleanup: All you need is an Instant Pot and a can opener — super simple!
- Super Filling: Lentils pack in protein and fiber, keeping you full and satisfied.
- Customizable: Perfect for meal prep or feeding a group — just double the recipe!
How to Make Perfect Coconut Curry Lentil Soup
Instant Pot Method
Heat the Instant Pot – Set the Instant Pot to the sauté setting and add a splash of oil. Stir in onions, garlic, and spices like curry powder. Cook until the onions are soft and fragrant.
Add Ingredients – Pour in the vegetable stock, lentils, and coconut milk. Toss in any extra veggies you’d like to include.
Seal the Instant Pot – Close the lid and make sure the valve is set to sealing.
Cook on High Pressure – Set the Instant Pot to cook for 15 minutes on high pressure.
Release Pressure – Once the timer goes off, do a quick release. If the steam sputters, let it release naturally instead.
Stir and Enjoy – Give the soup a good stir and it’s ready to serve!
Stovetop Method
Heat the Oil – In a medium-sized pot, heat a splash of avocado oil over medium heat. Stir in the onions and cook until translucent, about 3-4 minutes. Add the garlic, ginger, and curry powder, cooking until fragrant.
Add Ingredients – Add the lentils, tomatoes, 1/4 cup of cilantro, broth, lime juice, and coconut milk. Season with sea salt and pepper.
Bring to a Boil – Bring the soup to a boil over medium heat, then reduce the heat to a simmer.
Simmer – Let the soup simmer for about 25 minutes, stirring often to prevent the lentils from sticking to the bottom of the pot. Taste and adjust seasoning as needed.
Serve – Once the lentils are tender, garnish with the remaining cilantro and serve!
Key Ingredients and Substitutions
- Avocado oil: A light, healthy oil that’s perfect for sautéing and adds a subtle flavor to the base of the soup.
- Red lentils: A hearty, plant-based protein that thickens and enriches the soup.
- Fire-roasted tomatoes: Adds a smoky, slightly charred flavor.
- Ginger paste: Adds a warm, spicy kick to balance the curry flavor.
- Curry powder: A blend of spices that gives the soup its distinctive, aromatic flavor.
- Lime juice: A splash of acidity to brighten the soup’s flavors.
- Coconut milk: Full-fat coconut milk provides creaminess and a subtle sweetness.
Frequently Asked Questions
Which lentils are best for coconut curry lentil soup?
Red lentils are our top pick for soups because they cook quickly and break down into a creamy, smooth texture. They’re perfect for creating that velvety feel in soups and stews. If you prefer a heartier texture, go for green or brown lentils. Just be aware that French black lentils hold their shape, which might not work as well for creamy soups.
When should you add coconut milk?
The timing of adding coconut milk depends on the recipe. If coconut milk is the base, like in curry soups, add it at the start with the other ingredients. However, if it’s used to thicken the soup or stew, wait until the end of cooking to add it. This helps prevent curdling or a grainy texture from long cooking at high heat.
Are lentils healthy?
Lentils are a great plant-based protein option and a nutrition-packed food. One cup of lentils provides 18 grams of protein and 16 grams of fiber. Try swapping out some of your animal protein for lentils — it’s an easy way to add variety and boost the health benefits of your meals!
Is this soup suitable for meal prep?
Absolutely! The soup makes for a great meal prep option. Just store it in individual portions in the fridge or freezer, and you’ll have a healthy, comforting meal ready to go whenever you need it.
Coconut Curry Lentil Soup
Ingredients
- 1 tbsp Avocado Oil
- 1 small Onion diced
- 1 tbsp Garlic minced
- 1 tbsp Ginger Paste
- 2 tsp Curry Powder
- 1 Lime juiced
- ½ cup Cilantro roughly chopped
- 2 cups Chicken Broth vegetable broth if vegetarian
- 1 14oz Can Coconut Milk full fat
- 1 cup Red Lentils dried
- 1 14oz Can of Fire Roasted Tomatoes diced
- Sea Salt to taste
- Pepper to taste
Instructions
- Heat the avocado oil in a medium pot over medium heat.
- Add the onion and cook, stirring occasionally, until it becomes translucent (about 3-4 minutes). Next, stir in the garlic, ginger, and curry powder, cooking until fragrant.
- Toss in the lentils, stirring to coat them with the curry mixture. Add the tomatoes, ¼ cup cilantro, broth, lime juice, and coconut milk. Season with salt and pepper to taste.
- Bring the soup to a boil over medium heat, then reduce to a simmer and cook for 25 minutes. Stir occasionally to prevent the lentils from sticking to the bottom.
- Taste and adjust the seasonings, adding more salt, pepper, or lime if desired. Garnish with the remaining cilantro before serving.
Instant Pot Instructions
- Add all ingredients to the Instant Pot. Seal the lid and set it to manual high pressure for 15 minutes.Do a quick release, but if it sputters, let it release naturally instead.