If you haven't tried lentils yet, it's time to get acquainted. These small legumes, originally celebrated in Indian cuisine, have become a staple for those embracing a plant-based lifestyle. Packed with protein—18 grams per cup—they're also rich in iron, fiber, magnesium, and calcium. I consider them a superfood and frequently add them to soups, salads, and various dishes, especially when I want to skip meat. My coconut curry red lentil soup has become a weekly favorite, and my kids adore it!

coconut curry red lentil soup

I've been making this soup for quite some time and love experimenting with different spices and vegetables. Sometimes I swap carrots for sweet potatoes or kale for spinach. I might even toss in cauliflower or green beans. What stays the same? Plenty of curry powder, rich coconut milk, and the delightful satisfaction I feel after enjoying it—no heavy feeling afterward.

Bonus: This recipe is all made in one pot, making clean-up a breeze. I often prepare it on Sundays, allowing for quick reheating during busy weekdays.

coconut curry red lentil soup

A quick note about lentils: they can cause gas for some, and I'm among them. Here are a couple of tips that have worked for me:

  1. Chew your food thoroughly to ease the digestive process before the lentils hit your stomach.
  2. Soak lentils overnight before cooking. This helps eliminate lectins and anti-nutrients, making them gentler on your digestion. Here's a short guide.
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Description

Warm up with this comforting coconut curry red lentil soup that nourishes both body and soul.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 5 garlic cloves, sliced
  • 1 2-inch piece ginger, sliced
  • 4 large carrots, sliced
  • 2 tablespoons curry powder
  • 1 13.5-ounce can full-fat coconut milk
  • 4 cups water
  • Zest and juice of 1 orange
  • 1 cup split red lentils
  • 1/3 cup unsweetened shredded coconut
  • 5 large kale leaves (lacinato or curly), stems removed and thinly sliced
  • 2 teaspoons kosher salt
  • 1 15-ounce can chopped tomatoes
  • optional garnish: plain yogurt, cilantro leaves, shredded coconut

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion, garlic, ginger, and carrots until tender.
  2. Add curry powder and mix well, then stir in the remaining ingredients (excluding garnishes).
  3. Simmer for 30 minutes or until lentils are tender.
  4. Serve in bowls, topping with yogurt, cilantro, and coconut. Enjoy!