Another day in lockdown, another pantry recipe. Since we are all doing our best with what we have in our pantries, this Indian-inspired, creamy coconut curry lentil soup might just be the inspiration that you are looking for. It is an easy and simple 30-minute pantry meal that is packed with vibrant spices for maximum flavour, AND it's vegan and gluten-free to fit all dietary preferences.
Ingredients in Coconut Curry Lentil Soup
To make this creamy vegan soup, you will need to rummage through your pantry for some of the following staples that you may already have on hand.
- dry brown lentils - can substitute with green or red lentils will work
- coconut oil - can substitute this with vegetable oil.
- onion
- garlic and ginger
- spices - turmeric, garam masala seasoning, yellow curry powder, and cumin, and salt and pepper to taste.
- carrots and potato - can substitute this with whatever vegetables that you have on hand. Broccoli and butternut squash go really well in this soup.
- tomato paste
- vegetable broth - can use any broth that you have on hand (chicken broth works well).
- coconut milk - full fat coconut milk for best results.
- fresh cilantro - optional for garnish, but I highly recommend it. You could also add some spinach in the soup in the last few minutes of simmering.
How to Make Coconut Curry Lentil Soup
Coconut curry lentil soup is one of the easier, every day soups that I have made. It’s a simple sauté a little and throw everything into one pot kind of recipe that you can enjoy all year round. It's also takes under 30 minutes to cook.
- Sauté onions, garlic and ginger and add spices: Sauté onions, garlic, and ginger with turmeric. Add garam masala, curry powder, and cumin.
- Add remaining ingredients: Add lentils, carrot, onion, water, vegetable broth, tomato paste, and coconut milk. Simmer for 15 minutes.
- Thicken the soup: Remove one cup of the soup and puree in the blender. Pour it back into the pot and stir.
- Serve: Season with salt and pepper to taste, and serve with fresh cilantro on top.
I like to serve this soup with a side of bread (soo good for dipping). Some of my favourite options are sliced french baguettes, ciabatta rolls, dinner rolls, or homemade biscuits.
Can You Freeze Lentil Soup?
Yes, absolutely! It's easy to double the recipe and save leftovers for another day. Lentil soup can be frozen in an airtight container for up to 3 months. You can also store it in the refrigerator for up to 5 days. I like to eat the leftovers as is, or as a curry served over coconut rice or plain rice. I just heat it up, and simmer until I get the consistency I want.
More Soup Recipes
- Coconut Curry Pumpkin Soup
- Roasted Butternut Squash Soup
- Creamy Mexican Corn Soup
- Roasted Carrot and Ginger Soup
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Coconut Curry Lentil Soup
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour.
Ingredients
- 1 + ½ cups dry brown lentils
- 1 tablespoon coconut oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- ¼ teaspoon turmeric
- 2 teaspoons garam masala seasoning
- ½ tablespoon yellow curry powder
- 1 teaspoon cumin
- 2 medium carrots, cubed into ¼-inch pieces
- 1 russet potato, cubed into ¼-inch pieces
- 1 tablespoon tomato paste
- 1 + ½ cups water
- 2 cups vegetable broth
- 1 (400 ml) can full-fat coconut milk
- salt and pepper, to taste
- fresh cilantro, chopped (optional)
Instructions
- Pour lentils into a large bowl. Rinse and drain. Pour boiling water on top to cover the lentils, and let it sit for 10 minutes. Set aside.
- In a large pot, heat oil over medium heat. Add onions, garlic, ginger, and turmeric. Saute until onions are soft and translucent (about 2-3 minutes). Add garam masala, curry powder, and cumin and cook for an additional minute.
- Stir in the lentils, carrot, potato, tomato paste, water, vegetable broth, and coconut milk. Bring to a boil over high heat, then turn to low and simmer covered for 15 minutes.
- Remove one cup of the soup and blend together, and pour back into the pot. Add salt and pepper to taste. Serve soup with fresh cilantro on top (optional).
Notes
How to store lentil soup: It's easy to double the recipe and save leftovers for another day. Lentil soup can be frozen in an airtight container for up to 3 months. You can also store it in the refrigerator for up to 5 days.
How to serve: I like to eat the leftovers as is, or as a curry served over coconut rice or plain rice. I just heat it up and simmer until I get the consistency that I want. If it is too thick, add some water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
jpallem says
Thought enjoyed making this.Tasted great I blitzed the last 25% to make a paste
Lisa Bissell says
Best!!
I made my own garam masala and added minced fresh turmeric in place of powder--
Superb
This is the definitive recipe, everone.
Jen says
I LOVE this soup. I make it almost every other week on Sunday and eat it for lunch, or even breakfast, all week with a splash of hot sauce.
Joe says
Made this for dinner last night - delicious with a couple of slices of baguette in front of the fireplace 🙂
Sam Hu | Ahead of Thyme says
How cozy! So happy you liked the recipe!