Introduction
Curried Lentil, Tomato & Coconut Soup is one of those recipes that feels deeply comforting while still being wholesome and nourishing. I first made this soup on a chilly evening when I wanted something warming, filling, and packed with flavor without relying on meat or heavy ingredients. The combination of earthy lentils, tangy tomatoes, and creamy coconut milk creates a beautifully balanced base, while curry spices add warmth and depth without overwhelming the dish. What I love most about this soup is how satisfying it feels while remaining light and plant-based. It simmers gently, filling the kitchen with inviting aromas, and tastes even better the next day as the flavors continue to develop. Whether you enjoy it as a cozy dinner, a make-ahead lunch, or a comforting meal during cooler months, this curried lentil soup is a reliable and delicious staple.
Why You’ll Love This Recipe
This soup is hearty, flavorful, and easy to prepare using pantry-friendly ingredients. It is naturally plant-based, budget-friendly, and perfect for batch cooking. The creamy coconut milk balances the spices, making it comforting without being heavy.
Print
Curried Lentil, Tomato & Coconut Soup – Comforting, Nourishing, and Full of Warm Spice
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A warming curried lentil, tomato, and coconut soup that is creamy, aromatic, and nourishing, made with red lentils, spices, and coconut milk for a comforting vegan meal.
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lime
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4–5 minutes until softened.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Stir in curry powder, cumin, and turmeric; cook for 1 minute.
- Add lentils, crushed tomatoes, coconut milk, and vegetable broth.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until lentils are tender.
- Season with salt and black pepper.
- Stir in lime juice.
- Blend partially for a creamier texture if desired.
- Garnish with fresh cilantro and serve warm.
Notes
- Red lentils cook quickly and break down naturally.
- Adjust curry powder to taste for more or less spice.
- Serve with naan or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Red Lentils
Red lentils cook quickly and break down naturally, creating a thick, creamy texture.
Tomatoes
Tomatoes add acidity and brightness, balancing the richness of the coconut milk.
Coconut Milk
Coconut milk adds creaminess and subtle sweetness, rounding out the spices.
Onion
Onion forms the aromatic base and adds natural sweetness.
Garlic
Garlic enhances the savory depth of the soup.
Ginger
Ginger adds warmth and gentle heat that complements the curry spices.
Curry Powder
Curry powder provides bold flavor and aromatic warmth.
Cumin
Cumin adds earthy depth and richness.
Paprika
Paprika adds mild smokiness and color.
Vegetable Broth
Vegetable broth forms the flavorful cooking liquid for the lentils.
Olive Oil
Olive oil is used for sautéing aromatics and developing flavor.
Salt
Salt enhances all the ingredients and balances the soup.
Black Pepper
Black pepper adds subtle warmth.
Lime Juice
Lime juice brightens the soup and balances richness.
Fresh Cilantro
Fresh cilantro adds freshness and a vibrant finish.
Directions
Begin by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and ginger and cook briefly until fragrant.
Add the curry powder, cumin, and paprika, stirring to toast the spices lightly. Pour in the tomatoes, vegetable broth, and red lentils. Bring the mixture to a gentle boil, then reduce heat and simmer until the lentils are tender and beginning to break down.
Stir in the coconut milk and continue to simmer gently until the soup thickens to your desired consistency. Season with salt and black pepper. Finish with a squeeze of lime juice and garnish with fresh cilantro before serving.
Equipment needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves four to six people. Preparation takes about 10 minutes, and cooking time is approximately 30 minutes.
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop, adding a splash of broth if needed. This soup also freezes well for up to three months.
Variations and Customizations
Curried Lentil, Tomato & Coconut Soup is highly adaptable. You can add diced carrots or sweet potatoes for extra texture and sweetness. Spinach or kale can be stirred in at the end for added greens. For more heat, add chili flakes or fresh chili. If you prefer a smoother soup, blend part or all of the soup until creamy. You can also adjust spice levels by increasing or reducing the curry powder to suit your taste.
Nutrition and Dietary Info
This soup is rich in plant-based protein and fiber from lentils and healthy fats from coconut milk. It is naturally vegan and gluten-free, making it suitable for many dietary preferences.
Expert Tips & Customizations
Spice Blooming
Toast spices briefly to deepen flavor.
Lentil Texture
Red lentils naturally thicken the soup as they cook.
Balance
Use lime juice to brighten and balance richness.
Consistency
Add broth to adjust thickness as needed.
FAQs
Can I use green or brown lentils instead?
Yes, but cooking time will be longer and texture less creamy.
Is this soup spicy?
It is warmly spiced, not overly hot.
Can I make this ahead of time?
Yes, it tastes even better the next day.
Can I freeze this soup?
Yes, it freezes very well.
Can I use light coconut milk?
Yes, though the soup will be less creamy.
What can I serve with this soup?
Rice, naan, or crusty bread pair well.
Can I blend the soup?
Yes, blending creates a smoother texture.
How do I thicken the soup more?
Simmer longer or blend a portion.
Is this soup kid-friendly?
Yes, reduce spices slightly if needed.
Can I add protein?
Lentils provide protein, but chickpeas also work well.
Conclusion
Curried Lentil, Tomato & Coconut Soup is a comforting, flavorful dish that brings together simple ingredients and warming spices into a nourishing meal. Easy to prepare, perfect for leftovers, and endlessly customizable, this soup is a wonderful addition to any weekly meal rotation when you want something cozy, healthy, and satisfying.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!