Vegan Coconut Curry Lentil Soup
This coconut curry lentil soup is rich, creamy, hearty, and comforting. It’s a quick and easy one-pot meal that’s perfect for busy weeknights. Plus, it’s vegan and packed with healthy ingredients.
It’s not exactly a secret that I’m a big fan of soup, especially once the weather starts to get cold. A big bowl of warm, hearty soup on a cold day is one of the most comforting things in the world. I’ve become a big fan of lentil soups, which are filling and healthy. This coconut curry lentil soup has quickly become one of my favorites, in part because it takes only 40 minutes and one pot to make.
This vegan soup is rich and creamy, thanks to lots of coconut milk in the broth. But it’s also full of strong flavors like ginger, garlic, curry paste, and soy sauce. This healthy soup is a weeknight staple in my kitchen during the colder months, and I’m excited for you to make it.
Notes on Ingredients
Here are the ingredients that you’ll need to make coconut curry lentil soup. Scroll to the recipe card at the bottom of the article to see the exact amounts.
- Sesame oil
- Grated ginger – This is an important ingredient, so be sure to use fresh ginger.
- Red curry paste
- Onion – Red onion is best for this recipe, but you can use a white or yellow onion if that’s all you have.
- Sea salt
- Black pepper – Fresh ground black pepper is best for this recipe.
- Sugar – You can use coconut sugar or brown sugar.
- Soy sauce – Liquid aminos or tamari are good substitutes for soy sauce.
- Red lentils
- Coconut milk – You can use full fat or low fat coconut milk.
- Vegetable broth
- Lime juice
- Sambal oelek or sriracha – This is an optional ingredient.
- Lime wedges – Lime wedges are an optional garnish.
- Purple cabbage – Purple cabbage is also an optional garnish.
How to Make Coconut Curry Lentil Soup
Here’s how to make this easy and healthy one pot soup.
- Cook the curry and ginger. Heat sesame oil in a pan over medium high heat, then add the ginger and curry paste. Fry it in the oil while stirring for 1 minute.
- Add the aromatics. Add the onion and garlic to the pan, and cook until the onion is a little translucent. This should take about 5 minutes.
- Season. Add salt, pepper, sugar, and soy sauce to the pot, and stir to combine.
- Add the lentils. Put the lentils in the pot and stir.
- Add the liquid. Pour the broth and coconut milk into the pot, and bring to a boil. Once the liquid is boiling, reduce to a simmer, and cook until the lentils are cooked all the way through, while stirring occasionally. This should take about 20-30 minutes.
- Squeeze in the lime. Add the lime juice to the soup, stir to combine, and turn off the heat.
- Serve. Stir in the sambal oelek or sriracha, if you’re using it. Add any toppings, then serve and enjoy.
Tips for Success
Here are a few different tips for making this healthy coconut curry lentil soup.
- Use a homemade broth. For the best results, use a homemade vegetable stock rather than a store bought one. My recipe for vegetable broth made with veggie scraps is a great stock for this soup.
- Cook the soup longer. One of the great things about this recipe is how quickly you can make it. You only need about 40 minutes! But if you have more time than that, you can extract even more flavor. This recipe calls for simmering the soup for 20-30 minutes, but if you simmer it longer than that, you’ll get even stronger flavors.
- Season at the end. When this recipe calls for seasoning the dish, go light on the salt. As you build the rest of the flavors, the sodium level can change. Different chicken stocks have different sodium levels, and the more you cook the soup the more intense the flavors will become. Taste the soup before serving, and then add more salt if it’s needed.
This vegan coconut curry lentil soup goes with so many different things. Here are a few of my favorite foods to serve with it.
- Bread. Soup and bread is a timeless combination. You can serve this soup with anything from no knead dutch oven bread, to vegan cornbread, to garlic naan.
- Salad. I love the combination of soup and salad, as the fresh, bright salad balances the warm, hearty soup. I like to serve this soup with a vegan caesar salad or a kale salad with sesame tahini dressing.
- Rice. It’s hard to beat serving coconut curry lentil soup with good old fashioned rice. And if you want to make it healthier, you can try cauliflower rice.
How to Store and Reheat Coconut Curry Lentil Soup
This hearty and healthy vegan soup will last in the fridge for up to 5 days. Just make sure that you store it in an airtight container. To reheat the soup, heat it over medium heat on the stove until warm all the way through, about 5-6 minutes.
Can I Freeze This Recipe?
You can definitely freeze this coconut curry lentil soup recipe. Just put the soup in an airtight container, and it will last in the freezer for 3 months. Thaw in the fridge or defrost in the microwave before reheating.
More Recipes With Lentils
Here are a few of my other favorite recipes that have lentils in them.
- Easy lentil soup
- One pot red lentil chili
- Vegan shepherd’s pie
- Vegan lentil stew
- Lentil balls with zesty rice
Enjoy friends! If you make this coconut curry lentil soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Coconut Curry Lentil Soup
- 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 13.5-ounce can coconut milk, (383g) (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
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 soy sauce 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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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!
Can you use other types of lentils or does it have to red lentils for the curry lentil soup?
Hi Catherine thanks so much for reading. You can definitely use other lentils, but the cooking time will vary. I hope this helps!
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.
Very yummy I used yellow lentils and added chicken stock served over brown rice (complete protein) and a dollop of labne and mango chutney!
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!
Thanks so much Leanne! We’re happy that you enjoyed it!
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!
I’m so happy to hear that Melissa, thanks so much for sharing with me!!
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.
Thanks so much Holly! We’re so happy that you enjoyed it!
This was great! Even the picky child loves this one. I usually add extra veggies like carrots and spinach.
Thanks so much Diana we’re happy that you and your little one enjoyed it.
If I could give this recipe more than five stars I would. Wonderful!
Thanks so much Elizabeth! We’re so happy that you feel this way.
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
Aww thank you so much Tori!! ❤️