Coconut Curry Lentil Soup {Vegan}
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
A deliciously warming curry lentil soup made with creamy coconut milk
  • 1 tbsp coconut or olive oil
  • 1 medium onion, diced
  • 3 carrots, diced
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger (about 1 inch), finely minced
  • 2 cups small whole green lentils, rinsed
  • 1 tsp fresh or ground turmeric
  • 2 tbsp curry powder
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ¼ tsp chili flakes (can omit if you don't like heat)
  • ½ tsp salt
  • 2 tbsp tomato paste
  • 3 cups reduced sodium vegetable broth
  • 3 cups water
  • 1 can coconut milk
  • ¼ cup chopped fresh cilantro
  1. Heat the oil in a large pan over a medium-low heat.
  2. Add the onions and carrots, cover, and cook gently for 5 minutes.
  3. Add the garlic and ginger, cover, and cook for a further 3 minutes.
  4. Add the lentils, turmeric, curry powder, coriander, garam masala, cumin, chili flakes, salt, and tomato paste. Cook for 2 minutes, stirring well to combine.
  5. Add the vegetable broth and water, bring to a boil, cover, and turn down the heat. Simmer for 30-40 minutes, or until the lentils are soft.
  6. Add the coconut milk and chopped cilantro.
  7. Adjust the seasoning if necessary, and serve.
Recipe by The Wholesome Fork at