Coconut-Curry Lentil Soup with Coconut Milk

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Creamy, aromatic lentil soup simmered with curry spices and coconut milk, finished with fresh cilantro for a vibrant finish. This Indian-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs brown lentils, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 cup, rinsed brown lentils
• 1 can (13.5 oz) coconut milk
• 2 tsp curry powder
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 4 cups chicken or vegetable stock
• 1 tbsp coconut oil
• 2 tbsp chopped fresh cilantro
• 1, wedged lime

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
2. Step 2: Add curry powder to the pot and stir for 30 seconds to toast the spices, then add rinsed lentils and stir to coat.
3. Step 3: Pour in chicken stock and bring to a gentle boil. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
4. Step 4: Remove from heat and stir in coconut milk until fully incorporated. Return to low heat and warm gently for 3 minutes—do not boil.
5. Step 5: Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges for squeezing over the top.