One-Pot Red Lentil Coconut Curry Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Creamy, spiced soup simmered with red lentils, coconut milk, and aromatic vegetables for a comforting bowl. This indian-inspired one pot ready in about 45 minutes pairs red lentils, vegetable broth, (13.5 oz) coconut milk 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 red lentils
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 medium onion
• 2 medium carrots
• 2 stalks celery
• 2 cloves garlic
• 1-inch piece ginger
• 2 tsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 tbsp lime juice

Instructions

1. Step 1: In a large pot, combine 1 cup rinsed red lentils, 4 cups vegetable broth, 1 can coconut milk, 1 diced medium onion, 2 diced medium carrots, 2 diced celery stalks, 2 minced garlic cloves, 1-inch grated ginger, 2 tsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt. Bring to a gentle simmer over medium heat.
2. Step 2: Cover and simmer 25-30 minutes, stirring occasionally, until lentils are tender and vegetables are soft.
3. Step 3: Stir in 1 tbsp lime juice and adjust salt if needed. Serve hot.