One-Pot Coconut Curry Lentil Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, plant-powered soup with creamy coconut milk, earthy lentils, and aromatic spices. This Indian-inspired soup recipe (vegan), ready in about 40 minutes, pairs coconut oil, onion, carrots 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 tbsp coconut oil
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 1 can (14 oz) coconut milk
• 1 cup, rinsed red lentils
• 4 cups vegetable broth
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1 cup spinach
• 1/2 tsp salt

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Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 diced onion and cook for 3 minutes until translucent.
2. Step 2: Stir in 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until slightly softened.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1 can (14 oz) coconut milk, 1 cup rinsed red lentils, 4 cups vegetable broth, 1 tsp curry powder, and 1/2 tsp turmeric. Bring to a gentle boil.
5. Step 5: Reduce heat to low and simmer for 15 minutes until lentils are tender and soup thickens.
6. Step 6: Stir in 1 cup spinach and cook for 2 minutes until wilted. Season with 1/2 tsp salt and adjust spices to taste.