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coconut curry lentil soup

coconut curry lentil soup

This smooth and spicy lentil soup is full of coconut and curry flavors!
5 from 1 vote
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Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American, Indian
Keyword: Coconut, curry, lentils, soup, spicy
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 260kcal
Cost: $10


  • Cutting Board
  • chef's knife
  • Large Pot
  • Wooden Spoons
  • Measuring Spoons


  • 1 tbsp extra virgin olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp curry powder
  • 1 tbsp Garam Masala
  • 1 tbsp kosher salt
  • ½ tsp cayenne pepper
  • 8 cups water
  • 16 oz red lentils
  • tbsp Better than Bouillon Roasted Chicken Base
  • 1 bay leaf
  • 13.5 oz lite coconut milk
  • sour cream for serving optional


  • In a large nonstick pot, heat extra virgin olive oil over medium high heat. Add chopped onions and simmer until translucent (5-7) minutes. Stir in minced garlic and heat until fragrant (30-60 seconds).
  • Reduce heat to medium and add curry powder, Garam Masala, salt, and pepper. Stir and cook for 30 seconds.
  • Add water and Better than Bouillon to the onions and spices and stir until blended. Add lentils and bay leaf to the pot and stir. Bring to a boil. Reduce heat to medium low and simmer, covered, for 15 minutes.
  • Stir in coconut milk into the soup and stir. Cook an additional 5 minutes over medium low heat until the lentils are tender. Season to taste with additional salt if needed.


Calories: 260kcal | Carbohydrates: 39.6g | Protein: 16.3g | Fat: 5g | Saturated Fat: 2.6g | Sodium: 1335mg | Potassium: 594mg | Fiber: 18.2g | Sugar: 1.8g | Calcium: 52mg | Iron: 5mg