Curry and Lentils Unite in Coconut Lentil Soup

December 3, 2018

Coconut Lentil Soup

Creamy coconut milk, smoky curry, and filling lentils all shine in this one-pot wonder.

Course Main Course, Soup
Cuisine Indian
Keyword coconut, creamy, curry, delicious, filling, lentils, one-pot, smoky, soup, vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author Déja Todman


  • 1 cup red lentils
  • 1/2 cup shredded coconut unsweetened
  • 1 can unsweetened coconut milk 13.5 oz
  • 1 can crushed tomatoes 13.5 oz
  • 1 large onion
  • 1 box frozen spinach 10 oz. thawed
  • 6 cloves garlic
  • 1 piece ginger 3 inches
  • 2 tbsp coconut oil virgin
  • 5 tsp curry powder
  • 1 tsp cayenne
  • Kosher salt
  • Plain or dairy free yogurt optional, for garnish


  1. Peel your onion, ginger and garlic. Finely chop all 3. Set aside.

  2. Heat your oil over medium in a large, heavy-bottomed pot.  Add the onion and cook for about 8 minutes or until translucent. 

  3. Add your ginger and garlic to the pan, stirring every so often.  Cook for 5 minutes.

  4. Time to bloom the spices! Add curry and cayenne to the sauteeing mixture, stirring to coat everything. Cook for about 1 minute.

  5. Add the coconut milk to the pan, using this liquid to scrape the yummy bits from the bottom of the pan.  Then stir in lentils, shredded coconut, salt, and about 5 cups water.

  6. Bring to a boil. Reduce to simmer and cook for 30-35 minutes or until the lentils are tender.

  7. Remove frozen spinach from the box, squeeze, and drain to remove excess liquid.  Give this a coarse chop.

  8. Add the spinach and can of tomatoes to the pan and stir.  Cook for 5 minutes, taste for flavor, and season where needed. 

  9. Serve with a dollop of yogurt or warm, filling bread of your choice 🙂 Enjoy!


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