Vegan Coconut Curry Lentil Soup

By Jessica Hylton - - Updated

This Vegan Coconut Curry Lentil Soup is packed with amazing lentils simmering in a rich and creamy curry broth. The perfect one-pot meal! Great for lunches at work and also busy weeknights!

A spoon scooping out some vegan curry lentil soup from a bowl.

Friends, let’s go on a wild road. This Coconut Curry Lentil Soup has got to be one of my favourite things I’ve ever eaten, ever. That’s a lot of “evers” so you know it’s real. I’m not a leftover girl, and I easily ate this for several days. The comforting nature, the different flavour notes and the fact that I’m slowly but surely turning into soup lady all contributed to this. Let me share more about this amazing soup, and when you’re done, go check your pantry, run to the supermarket and make this baby.

First, it’s been surprisingly cool here. I don’t remember when last we had such great weather, but the other night I went outside and it was so cold that it felt like the air conditioning was on. Pleasantly surprised by this and immediately inspired, the first words out of my mouth were “oh, this is for sure soup weather!”. So what does soup lady do? Well, make soup of course. I’ve been wanting to find a way to incorporate more lentils into my diet because eating them plain on a salad just wasn’t cutting it. Of course, I already have a divine and very popular lentil soup, but I was definitely feeling for a new type of lentil soup experience. In walks this dreamy, creamy, Coconut Curry Lentil Soup.

A spoon stirring curry lentil soup in a big bowl.

What does lentil soup taste like?

If I had to describe the amazing taste of this Vegan Coconut Curry Lentil Soup, I would go on for days. For your sake, I’ll make it short. Lentils (a legume) itself tastes like a mix of a great pea with a bean.  As a result, it’s slightly peppery with a mix of earthy and creamy textures. The rich broth of curry flavours and spices are absorbed by the lentils, because of this, it adds to the taste of the legume! As if all of this wasn’t enough, the richness of the coconut cream adds a smoothness that is unmatched. 

Why is lentil soup amazing?

One of the things I really love about this soup is that it’s a great guilt-free comfort food indulgence. The main reason is that it is packed with lentils, which are: 

  • An excellent source of fibre. One cup of cooked lentils contain 16 grams of dietary fibre.
  • Lentils contain 90 percent of your recommended daily intake of folate, 37 percent of your iron, 49 percent of your manganese and 21 percent of your iron. Hello, nutrients!
  • Extremely filling. I especially love this since it’s a great vegan protein source!

 

Overhead view of vegan lentil soup in a bowl and a pot.

Lentil Soup FAQs:

What goes well with Vegan Coconut Curry Lentil Soup?

Lentil soups, in general, are extremely versatile. For a rich and thick soup like this one (or even my Easy Spiced Lentil Soup), your best bet is to pair it with something starchy that absorbs the flavour. It would also be good to pair the soup with a light dish such as a side salad. 

Here are some recipes that are a personal favourite:

How to freeze lentil soup:

The good news is that this Lentil Soup freezes well! There are two main methods of freezing lentil soup. 

The first method :

  • Chill your Vegan Coconut Curry Lentil Soup in the refrigerator for 30 minutes.
  • Ladle the chilled soup into your re-useable silicone bags (I love these Stasher bags) until half-filled
  • Remove all air from the stasher bag
  • lay flat side down in your freezer

The second method :

  • Place your Vegan Coconut Curry Lentil Soup in ice cube trays 
  • Put ice trays in the freezer
  • Remove your iced soup from the trays and place in your saver bags halfway up
  • Push the air in bags
  • Lay flat side down in the freezer

Top down view of lentil soup with lime wedges on the side.

One thing is for sure that this soup is sure to please the tastebuds and the body. I can’t wait for you to try this recipe, friends. Eat up and enjoy!

 

Related Recipes

Creamy Pumpkin Soup (Slow Cooker)

Creamy Tomato Soup with Cheesy Croutons

Roasted Cauliflower Soup

 

Vegan curry soup in a bowl with a spoon pulling some out.

Vegan Coconut Curry Lentil Soup

This Vegan Coconut Curry Lentil Soup is packed with amazing lentils simmering in a rich and creamy curry broth. The perfect one pot meal! Great for lunches at work and also busy weeknights!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Course Dinner, Lunch, Soups
Cuisine Asian
Ingredients
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste - I use this vegan one
  • ½ red onion
  • 4 cloves garlic minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons sugar brown or coconut sugar
  • 1 tablespoon light soy sauce or liquid aminos/gluten free tamari/coconut aminos
  • 1 1/2 cups red lentils
  • 1 can 13.5 ounce 383g coconut milk (full fat or lite)
  • 5 cups vegetable broth
  • juice of 1 lime
  • ½ tablespoon sambal oelek or Sriracha optional, for heat
  • Top with lime & chopped purple cabbage optional
Instructions

Instructions

Vegan Coconut Curry Lentil Soup

  • In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
  • Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
  • Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
  • Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
  • Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
  • Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
  • Enjoy!
NOTES
OIL-FREE: yes you can make this oil-free, just use 2 tablespoons extra veggie broth instead of oil.
FISH FREE CURRY PASTE: Many curry pastes have fish sauce in there. Be sure to check yours to ensure it’s vegan. This is the one I use! I stock up on many at a time :).

Nutrition

Calories: 223kcal | Carbohydrates: 24g | Protein: 9.5g | Fat: 9.4g | Sodium: 771.7mg | Fiber: 5.7g | Sugar: 3g
by Jessica

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Recipe Rating




88 comments

  1. Mila says:

    5 stars
    What an amazing recipe! Cooked it for the first time today and it’s definitely a HIT! I paired it with corn tortillas on the side and the combo was amazing! This soup goes on my faves list!

  2. Catherine says:

    Can you use other types of lentils or does it have to red lentils for the curry lentil soup?

    • Gavin | Jessica in the Kitchen says:

      Hi Catherine thanks so much for reading. You can definitely use other lentils, but the cooking time will vary. I hope this helps!

  3. Lulu says:

    5 stars
    I love a red lentil soup! Despite my many substitutions (out of necessity rather than intent) this soup turned out terrific; I’ll try yellow lentils next time since I currently have yellow curry paste/sauce. It’s never occurred to me a red lentil soup without tomatoes or my beloved cumin seeds is even possible.

  4. Milo says:

    5 stars
    Very yummy I used yellow lentils and added chicken stock served over brown rice (complete protein) and a dollop of labne and mango chutney!

  5. Leanne says:

    5 stars
    This soup is easy to make and delicious! I loved the flavour and the added crunch cabbage added. I will be making this again. Thank you!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Leanne! We’re happy that you enjoyed it!

  6. Melissa Tobias says:

    5 stars
    I LOVE this recipe. We have made it several times now and have tried adding different veggies like potatoes, carrots, greens, cauliflower, etc. It is such an easy recipe to adjust the vegetables. We’ve also enjoyed it as a soup and eaten it over rice. Thank you!

  7. holly says:

    5 stars
    Sooooooo good! I love a good Thai food place and I usually order some sort of curry but this is a very good home option. I made it and ate it for a few days and when I ran out I had to make it again. Great easy lunch option. I just measure everything out into small bowls before I even start with the stove so that I can add it quickly because each step goes fast. Also I was lazy and used ginger paste and it worked fine for me.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Holly! We’re so happy that you enjoyed it!

  8. Diana says:

    5 stars
    This was great! Even the picky child loves this one. I usually add extra veggies like carrots and spinach.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Diana we’re happy that you and your little one enjoyed it.

  9. Elizabeth says:

    5 stars
    If I could give this recipe more than five stars I would. Wonderful!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Elizabeth! We’re so happy that you feel this way.

  10. Tori Berkowitz says:

    5 stars
    This was AMAZING, I made it twice in one week because the leftovers ran out so fast! I love to make Thai-inspired coconut curries but usually I’m too lazy to do all the chopping but this was so much easier and more delicious while having the similar spicy coconut flavor. Plus i was able to make it easily make it gluten free for my friend with gluten free soy sauce. 10/10

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