Coconut Curry Lentil Soup
This Coconut Curry Lentil Soup is a vibrant, plant-based bowl that combines the earthy heartiness of red lentils with the silky sweetness of full-fat coconut milk. Infused with aromatic turmeric and curry powder, this soup delivers a complex, comforting profile in under 30 minutes. Naturally vegan and gluten-free, it is an ideal weeknight savior for busy schedules and a guaranteed crowd-pleaser that provides both plant-based protein and delightful, creamy texture.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
1 teaspoon coconut oil
1 small sweet onion, finely diced
4 cloves garlic, minced
1 teaspoon ground turmeric
1 1/2 teaspoons mild or medium curry powder
1 teaspoon kosher salt
5 cups vegetable broth
1 can (14 oz) petite diced tomatoes, drained
1 cup dried red lentils, rinsed
1 cup full-fat coconut milk
2 cups chopped kale
Instructions
Heat coconut oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 3-5 minutes.
Stir in garlic, turmeric, curry powder, and salt, blooming the spices for 1 minute.
Add rinsed lentils, vegetable broth, and drained tomatoes.
Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until lentils are soft.
Stir in the coconut milk and chopped kale.
Cook for an additional 2-3 minutes until kale is wilted.
Serve hot and enjoy.
Notes
Red lentils break down easily to thicken the soup naturally without needing flour or cream. The soup tastes even better the next day as the spices continue to meld, making it perfect for meal prep. Store in an airtight container for up to 4 days.
Find it online: https://cookingwithramsay.com/coconut-curry-lentil-soup/