Brown's Coconut Curry Lentil Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy soup featuring red lentils, coconut milk, and warming spices, honoring the fourth most common surname. This indian-inspired soups (vegan) ready in about 50 minutes pairs red lentils, (13.5 oz) coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse lentils under cold water until water runs clear. Heat coconut oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until soft and translucent.
  2. Step 2: Add garlic, ginger, curry powder, turmeric, and cumin. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Step 3: Stir in rinsed lentils, chicken broth, and 1 cup water. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes until lentils are tender.
  4. Step 4: Remove from heat and carefully stir in coconut milk and lime juice. Return to low heat and simmer for 5 more minutes. Do not boil.
  5. Step 5: Season with salt to taste. Serve hot, garnished with fresh cilantro. For extra creaminess, blend half the soup with an immersion blender before serving.

Frequently asked questions

How long does Brown's Coconut Curry Lentil Soup take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brown's Coconut Curry Lentil Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.

Can I substitute ingredients in Brown's Coconut Curry Lentil Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brown's Coconut Curry Lentil Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Brown's Coconut Curry Lentil Soup vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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