Half-Cup Coconut Curry Lentil Soup

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

A creamy, fragrant soup with red lentils simmered in coconut milk and aromatic spices, finished with a touch of lime for bright contrast. This indian-inspired soups (vegetarian) ready in about 35 minutes pairs red lentils, (13.5 oz) can coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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: 10 min Cook: 25 min Serves 4 Indian cuisine 295 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent and soft.
  2. Step 2: Stir in minced garlic, grated ginger, curry powder, and cumin, cooking for 1 minute until very fragrant.
  3. Step 3: Add rinsed red lentils, vegetable broth, and 1/2 cup of the coconut milk. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes until lentils are tender.
  4. Step 4: Remove from heat and blend with an immersion blender until smooth (or transfer to a regular blender in batches).
  5. Step 5: Return soup to low heat, stir in remaining coconut milk and lime juice, and season with 1/2 tsp sea salt. Simmer gently for 2 more minutes without boiling.
  6. Step 6: Serve hot, garnished with fresh cilantro and a lime wedge on the side.

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Frequently asked questions

How long does Half-Cup Coconut Curry Lentil Soup take to make?

Total time is about 35 minutes (10 min prep + 25 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 Half-Cup 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 Half-Cup 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 Half-Cup 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 Half-Cup Coconut Curry Lentil Soup vegetarian?

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

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