One-Pot Creamy Coconut Curry Lentil Soup

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A comforting and creamy lentil soup simmered in fragrant coconut milk and curry spices, perfect for a nourishing plant-based meal. This Indian-inspired soup recipe (vegan), ready in about 50 minutes, pairs red lentils, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 red lentils
• 1 can (14 oz), full fat coconut milk
• 4 cups vegetable broth
• 1 medium, finely chopped onion
• 2 medium, diced carrot
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro
• for serving lime wedges

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion, 2 diced carrots, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until the vegetables soften and become fragrant.
2. Step 2: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute until the spices bloom and smell aromatic.
3. Step 3: Add 1 cup rinsed red lentils, 4 cups vegetable broth, and 1 can (14 oz) full-fat coconut milk to the pot. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the soup thickens.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over the soup.