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Curry Lentil and Coconut Soup

4.17 from 6 votes
Hearty and healthy, Curry Lentil and Coconut Soup is a vegetarian delight, but this soup has so much flavor that is will have meat lovers raving as well.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 453

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  • 2 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1 tsp minced garlic, about 2 cloves
  • 1-1/2 tsp ginger, grated
  • 1 tbsp medium curry powder
  • 1/4 tsp red pepper flakes
  • 3/4 cup red lentils
  • 14.5 ounce crushed tomatoes
  • 1/2 cup cilantro, chopped
  • 13.5 ounce unsweetened coconut milk, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp ground pepper
  • *Extra cilantro, lime wedges, salt, pepper and reserved coconut milk for serving


  • Heat oil in a medium-sized saucepan over medium heat. Add onion and cook, stirring often until softened and turning golden, about 8 minutes.
  • Add garlic, ginger, curry powder and red pepper flakes. Cook about 2 minutes, until fragrant. Add lentils with 2 cups water and cook, stirring continuously, for 1 minute. Add tomatoes, cilantro, salt, pepper and water. Stir.
  • Set aside 1/4 cup coconut milk for serving and add remaining coconut milk to saucepan.
  • Bring the mixture to a boil, reduce heat and stirring occasionally, simmer until lentils are soft, but not mushy, 20 - 25 minutes. Season soup with more salt and pepper to taste.
  • To serve, divide soup into bowls and drizzle with reserved coconut milk and sprinkle additional cilantro on top. Serve with lime wedges.


Soup (without toppings) can be made 3 days ahead. Store covered in refrigerator.


Serving: 1serving | Calories: 453kcal | Carbohydrates: 37.1g | Protein: 13.21g | Fat: 30.73g | Saturated Fat: 21.34g | Sodium: 447.95mg | Potassium: 948.77mg | Fiber: 15.32g | Sugar: 9.66g | Vitamin A: 420.92IU | Vitamin C: 16.43mg | Calcium: 82.64mg | Iron: 5.95mg
Course: Soup
Cuisine: Indian

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