Spicy Lentil Coconut Curry Soup

Warm up with a bowl of Spicy Lentil Coconut Curry Soup, an irresistibly creamy dish brimming with bold flavors and wholesome ingredients. This one-pot recipe combines the earthiness of red lentils with the richness of coconut milk, layered with the exotic spices of red curry paste, turmeric, and cumin. A hint of lime juice brightens the flavors, while crushed red pepper flakes deliver just the right amount of heat. Perfectly balanced and easy to prepare, this 40-minute soup is vegan-friendly, gluten-free, and packed with protein, making it an excellent choice for a comforting weeknight dinner or meal prep. Garnish with fresh cilantro and a dollop of yogurt for an optional creamy finish, and serve with crusty bread or steamed rice for an unforgettable dining experience!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 tablespoon, minced ginger
• 2 tablespoons red curry paste
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.5 teaspoon crushed red pepper flakes
• 1 cup red lentils
• 6 cups vegetable broth
• 1 13.5-ounce can coconut milk
• 1 15-ounce can diced tomatoes
• 2 tablespoons lime juice
• 1 teaspoon (or to taste) salt
• 0.25 cup, chopped fresh cilantro
• 0 optional, for garnish plain yogurt

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 5–6 minutes until softened and slightly golden.

Step 3

Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

Step 4

Add the red curry paste, ground cumin, ground turmeric, and crushed red pepper flakes. Stir well and cook for 1–2 minutes to toast the spices.

Step 5

Rinse the red lentils thoroughly under cold water until the water runs clear.

Step 6

Add the rinsed lentils, vegetable broth, coconut milk, and diced tomatoes to the pot. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25–30 minutes, stirring occasionally, until the lentils are tender.

Step 8

Stir in the lime juice and season with salt to taste.

Step 9

Ladle the soup into bowls and top with fresh cilantro and a dollop of plain yogurt, if desired.

Step 10

Serve hot with crusty bread or cooked rice on the side for a complete meal.

Nutrition Facts

Serving size	(2764.5g)

Amount per serving	% Daily Value*
Calories	1399.9

Total Fat 45.7g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 7.0g
Cholesterol 6mg	0%
Sodium 6954.8mg	0%
Total Carbohydrate 208.3g	0%
Dietary Fiber 44.3g	0%
Total Sugars 76.2g
Protein 54.4g	0%

Vitamin D 48IU	0%
Calcium 676.3mg	0%
Iron 20.0mg	0%
Potassium 5137.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 14.9%

Carbs: 57.0%