Coconut Curry Lentil Soup

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A fragrant, mildly spiced lentil soup with creamy coconut milk, designed as a half-measure portion for a cozy meal. This Indian-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs red lentils, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Ingredients

• 1/2 cup rinsed red lentils
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 small (1/2 cup diced) onion
• 2 cloves, minced garlic cloves
• 1 tsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp salt
• 2 tbsp chopped for garnish cilantro

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1/2 cup diced onion and sauté for 4 minutes until translucent.
2. Step 2: Stir in 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1 tbsp red curry paste. Cook for 2 minutes until fragrant.
3. Step 3: Add 1/2 cup rinsed red lentils, 2 cups vegetable broth, and 1 cup coconut milk. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are soft and soup thickens.
4. Step 4: Stir in 1 tsp salt and 1 tbsp lime juice. Use an immersion blender to partially puree the soup for a creamy texture while leaving some lentils whole.
5. Step 5: Ladle soup into bowls and garnish with 2 tbsp chopped fresh cilantro before serving.