Spiced Coconut Lentil Soup
A creamy, aromatic soup blending coconut milk, lentils, and warm spices for a comforting meal. Perfect for chilly evenings. This indian-inspired soups (vegetarian) ready in about 55 minutes pairs red lentils, coconut milk, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 cups coconut milk
- 1 medium onion
- 3 cloves garlic
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1/4 cup fresh cilantro
- 2 tbsp olive oil
- to taste salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 2: Stir in 2 tbsp tomato paste and cook for 1 minute. Add 1 cup red lentils, 2 cups coconut milk, 4 cups vegetable broth, 1 tbsp curry powder, and 1/4 cup chopped cilantro. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until lentils are tender.
- Step 3: Use an immersion blender to puree the soup until smooth. Taste and adjust salt. Serve hot with a drizzle of coconut milk and extra cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Coconut Lentil Soup take to make?
Total time is about 55 minutes (15 min prep + 40 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 Spiced Coconut 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 Spiced Coconut 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 Spiced Coconut 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 Spiced Coconut Lentil Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
