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Vegan Coconut Curry Lentil Soup
4.9 from 69 votes

Vegan Coconut Curry Lentil Soup

Vegan Coconut Curry Lentil Soup combines red lentils, coconut milk, tomatoes, and kale with warming spices like curry powder, garlic, and ginger. The soup has a rich, creamy texture from the coconut milk balanced by the earthiness of the lentils and brightness from the tomatoes and kale. Slow simmering allows flavors to meld deeply, making it a comforting, savory meal option. Adding optional lime juice, cilantro, or vegan yogurt lifts the flavor and offers a fresh contrast.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 5 medium bowls
Calories: 361 kcal
Course: Main Course, Soup
Cuisine: Indian, Vegan, gluten-free

Ingredients

  • 1 yellow onion
  • 5 cloves garlic
  • 2 inch ginger piece
  • 2 Tbsp. curry powder (I use mild)
  • 14 oz. coconut milk regular, unsweetened, can
  • 4 cups vegetable broth
  • 15 oz. diced tomatoes or petite diced, crushed, etc, canned
  • 1 cup red lentils (uncooked)
  • 2-3 cups Lacinato kale (or spinach)
Toppings (optional):
  • lime juice
  • cilantro
  • cashews
  • vegan yogurt
  • lemon juice fresh lemon and lime juice; yogurt plain and unsweetened

Instructions

    Cup of Yum
  1. Dice onion.
  2. In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
  3. Meanwhile, mince garlic and grate ginger.
  4. When onion is translucent, add garlic, ginger, and curry powder. Stir and sauté 2-3 minutes.
  5. Add coconut milk, diced tomatoes, broth, and red lentils (rinsed and drained).
  6. Bring to a light boil. Then reduce heat, cover, and simmer for 25 minutes.
  7. Add roughly chopped kale during the last 5 minutes of cook time. Salt/pepper to taste.

Notes

  • Use water or broth to sauté onions for an oil-free version.
  • Rinse and drain lentils before adding to the soup for a cleaner taste.
  • Add kale in the last 5 minutes of simmering to keep its texture.
  • Serve with vegan naan or flatbread to complement the soup.

Nutrition Information

Calories 361kcal (18%) Carbohydrates 38g (13%) Protein 13g (26%) Fat 20g (31%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Potassium 847mg (18%) Fiber 15g (60%) Sugar 8g (16%) Vitamin A 1378IU (28%) Vitamin C 25mg (28%) Calcium 94mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 5 medium bowls

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 38g 13%
Protein 13g 26%
Fat 20g 31%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Potassium 847mg 18%
Fiber 15g 60%
Sugar 8g 16%
Vitamin A 1378IU 28%
Vitamin C 25mg 28%
Calcium 94mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.