Coconut Curry Lentil Soup {Vegan} Recipe | Yummly

Coconut Curry Lentil Soup {Vegan}

Paul L: "Wow! This soup tastes like some of the best Dal…" Read More
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  • 1 tablespoon coconut oil
  • 1 onion (medium, diced)
  • 3 carrots (diced)
  • 5 cloves garlic (minced)
  • 1 tablespoon fresh ginger (about 1 inch, finely minced)
  • 2 cups green lentils (small whole, rinsed)
  • 1 teaspoon ground turmeric (or fresh)
  • 2 tablespoons curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili flakes (can omit if you don't like heat)
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste
  • 3 cups reduced sodium vegetable broth
  • 3 cups water
  • 1 can coconut milk
  • 1/4 cup chopped fresh cilantro
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    NutritionView More

    Sodium15% DV350mg
    Fat29% DV19g
    Protein37% DV19g
    Carbs17% DV51g
    Fiber96% DV24g
    Calories440Calories from Fat170
    Total Fat19g29%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat170
    Total Carbohydrate51g17%
    Dietary Fiber24g96%
    Vitamin A110%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Paul L 6 days ago
    Wow! This soup tastes like some of the best Dal dishes I've eaten. Silky and rich. (I added a little more broth to thin it out, getting 8 servings). This will be a staple in my fridge and freezer for when I want a luscious soup.
    Jamie B. 5 months ago
    Really good. It didn’t come out nearly as thick as the picture makes it look, but the taste was delicious. I served it with pita bread or it’d also be good on its own or over rice.
    Marsha Webb 6 months ago
    It turned out great. Just the right amount of heat. My husband loved it. I served it with warm naan.
    Darcelle McLaren 8 months ago
    So good! Pretty easy to make. Lots of great spices. I used red lentils. The cooking time was a lot less. Only cooked the lentils about 20 minutes and it was perfect.
    Brook Parker 8 months ago
    We tried this recipe today. Yummy! Great for a rainy day. It went great with rice. This one is a keeper.
    Ivana Jelisavcic 9 months ago
    I normally make French lentil soup and this was a very nice change.
    Eyer a year ago
    Excellent - next time I’ll double the batch‼️
    Bella a year ago
    Pretty darn good. only half followed the recipe though.
    Chellie a year ago
    Tasty for sure, but I added salt and cinnamon. The cinnamon goes well with the coconut flavor.
    riana chua 2 years ago
    substituted garam masala with cumin and all spice
    Meredith A. 2 years ago
    Very good! I will definitely make this again.
    Dawn Lee 2 years ago
    I have made this recipe twice now and both times it turned out amazing. The spices are so rich, it fills the house with a pleasing aroma. It is one of the most flavourable curries I have made yet.
    Eliana 2 years ago
    It was good but not something to say wow!
    Peggy 2 years ago
    It was okay - not sure I’ll make it again. I had to add a lot of salt and extra seasonings at the end to make it more flavorful. I also added more tomato paste at the end to thicken the soup more. I did use a can of lite coconut milk instead of full fat, which would’ve made it creamier.
    Shane McClay 2 years ago
    Absolute amazing! For sure going to be in my rotation of favorite meals to cook!
    Alexis Vestby 2 years ago
    Very flavourful. Added salt.
    Bertha 2 years ago
    It was great! With basmatti rice.
    Jess 2 years ago
    Had to add more curry for a curry flavor, but that might have something to do with how I threw in 16 oz of mushrooms too. I also used fresh tomatoes instead of paste. Very tasty once I added more curry powder though!
    Glen Fellman 2 years ago
    this is fantastic. i used kashmiri chili powder instead of red pepper flakes, about two tsps. we like some heat in our house. i also chopped up some spinach, about three cups of leaves, and added them with the both and tomato paste. we will be putting this in our souper Sunday soup rotation.
    Jody Peck 2 years ago
    My favorite easy curry soup! Super flavorful. I toss all the ingredients, except the coconut milk and cilantro, into the crockpot and cook it on low for about 10 Hours. (Usually overnight and I serve it for lunch.) Then I finish it off with the milk and garnish with cilantro.
    Moore 3 years ago
    Really good, left out the chilli flakes though
    Chris H. 3 years ago
    Very good soup. All the spices give it a rich flavor. Used lite coconut milk vs full coconut milk and probably should have used full to maybe would have given it a nice touch of sweetness.
    Heather Somers 3 years ago
    It was a perfect pairing for a snow day. Just enough heat . Loved it !
    Tiina 3 years ago
    I absolutely loved this, I don't even want to try any other recipes for green lentil soup! The spices and the coconut just pair very well together and it doesn't just taste of coconut like many other soups that use coconut milk in them. I definitely recommend trying this!
    First time making this kind of soup and I absolutely loved it!! Making it again!
    Raquel McMinn 4 years ago
    This was great with some white rice. I cooked it for 20 minutes in my instant pot pressure cooker and it was delicious.
    Emily 4 years ago
    My boyfriend went nuts for this soup. Very filling so don't eat too much if as an appetizer!! I would have brought either the coconut flavor or curry flavor forward a bit more but there is a great spicy bite on the back end, will definitely make again. Thanks for sharing the recipe!
    Lily J. 4 years ago
    This was amazing! I didn't have any gram masala but I added some cinnamon which was great! Win here! X