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Creamy Coconut Curry Lentil Soup

Prep Time:

15 minutes

Cook Time:

30-40 minutes

Serves:

4 - 6

Category:

Soups

why we love it

Nick whipped this together one day and I absolutely loved it! I ask him to make it all the time now.

This soup is super cozy and comforting but not heavy. It's filling, nutrient dense, slightly sweet from the coconut milk and so flavorful from the Indian curry spices. If you're not a fan of spice, you should still try it because although the soup is full of spices, it's not "spicy!"

I'm a huge fan of my Instant Pot, but you'll find both an Instant Pot and stove-top recipe below. Enjoy!

Ingredients

  • 1 cup dried lentils, rinsed and drained (we use red or green depending on what's in our pantry)

  • 1 large onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 -2 tablespoons mild Indian curry powder - my favorite is this one from Mountain Rose, but there are plenty others. My advice is to skip any that have salt added so you have better control over the taste. There are different spice levels of curry powder as well (like hot and mild) so choose whichever one you prefer.

  • 6 cups vegetable broth (or other broth)

  • 1 can (14 oz) diced tomatoes

  • 1 can (14 oz) full-fat coconut milk (otherwise light coconut milk is fine, but it won't be as creamy!)

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • Fresh cilantro or parsley for garnish (optional)

instructions

INSTANT POT RECIPE:

  1. Turn on the Instant Pot and set it to "Sauté" mode. Add olive oil, chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

  2. Add minced garlic and curry powder. Cook for an additional 2 minutes, stirring to coat the vegetables in the spices.

  3. Press "Cancel" to stop the sauté function. Add rinsed lentils, vegetable broth, diced tomatoes, and coconut milk to the Instant Pot. Stir well.

  4. Close the Instant Pot lid, set the valve to "Sealing," and cook on high pressure for 10 minutes.

  5. Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes, and then manually release any remaining pressure.

  6. Open the lid, stir the soup, and season with salt and pepper to taste.

  7. Adjust the seasoning if needed. Serve the lentil soup hot, garnished with fresh cilantro or parsley if desired. Other topping ideas: chicken or beef, avocado, greek yogurt or sour cream, a splash of coconut milk.


STOVE-TOP RECIPE:

  1. In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

  2. Add minced garlic and curry powder. Cook for an additional 2 minutes, stirring to coat the vegetables in the spices.

  3. Pour in the vegetable broth, add the rinsed lentils, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender.

  4. Add the diced tomatoes with their juices and coconut milk to the pot. Stir well and season with salt and pepper to taste. Simmer for an additional 10 minutes.

  5. Adjust the seasoning if needed. Serve the lentil soup hot, garnished with fresh cilantro or parsley if desired. Other topping ideas: chicken or beef, avocado, greek yogurt or sour cream, a splash of coconut milk.

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