Low-Fat Coconut Curry Lentil Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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, and chicken broth for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. Step 3: Stir in 1.5 tbsp lime juice and 1/4 tsp sea salt until fully dissolved. Remove from heat.
  4. 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.
  5. Step 5: Serve warm with extra cilantro for garnish, ensuring the soup coats the back of a spoon without being too runny.