Low-Fat Coconut Curry Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting, low-sodium soup with red lentils simmered in a coconut milk base, brightened with lime and cilantro. This soup recipe (vegan), ready in about 50 minutes, pairs red lentils, coconut milk, chicken broth 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.

Prep: 15 min Cook: 35 min Serves 4 International cuisine 280 cal/serving

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Ingredients

1 cup, rinsed red lentils
1 can (13.5 oz), light coconut milk
2 cups, low-sodium chicken broth
1, finely diced onion
3 cloves, minced garlic
1 tbsp fresh, grated ginger
1.5 tsp curry powder
1.5 tbsp lime juice
2 tbsp, chopped fresh cilantro
1/4 tsp sea salt

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Instructions

Step 1: In a large pot, combine 1 cup rinsed red lentils, 2 cups low-sodium chicken broth, 1 finely diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Bring to a gentle simmer over medium-low heat (180°F/82°C) for 5 minutes.
Step 2: Add 1.5 tsp curry powder and 1 can (13.5 oz) light coconut milk; stir well to combine. Reduce heat to low (160°F/71°C) and simmer uncovered for 25 minutes until lentils are tender and soup thickens slightly, stirring occasionally.
Step 3: Stir in 1.5 tbsp lime juice and 1/4 tsp sea salt until fully dissolved. Remove from heat.
Step 4: Let soup rest for 10 minutes to allow flavors to meld; the soup will thicken further. Stir in 2 tbsp chopped cilantro just before serving.
Step 5: Serve warm with extra cilantro for garnish, ensuring the soup coats the back of a spoon without being too runny.

Frequently asked questions

How long does Low-Fat 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 Low-Fat 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 Low-Fat 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 Low-Fat 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 Low-Fat 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.