Curried Red Lentil & Vegetable Soup With Coconut Milk

Allison Day

by | Updated: December 2nd, 2016

Slower September days are perfect for simmering and sipping homemade soup. This warming, hearty, meal-in-a-bowl is made with red lentils – a quick-cooking bean alternative that’s packed with protein and blends, after simmering, into a beautifully creamy, light-orange porridge. Infused with spicy curry and tropical coconut milk, it’s surprisingly simple yet absolutely satisfying—especially as temperatures start to dip.

Red Lentil, Vegetable & Coconut Soup


4 cups vegetable stock
1-1/2 cups dried red lentils
2 Tbsp. coconut oil
1 cup full-fat coconut milk (or plain, full-fat yogurt)
1-1/2 Tbsp. Madras curry powder
Juice of ½ lemon
2 onions, chopped
5 medium-sized carrots, chopped
2 medium-sized zucchini, chopped
1 Tbsp. sea salt
Coconut milk, for serving
Optional garnish: fresh parsley


  1. In a large pot over high heat, bring broth and lentils to a boil. Reduce heat to simmer and cook (uncovered) for 15 minutes.
  2. In large sautee pan, heat oil over medium heat. Add onions and curry powder and sautee until onions are softened, about 10-15 minutes. Add onions to soup pot.
  3. Add zucchini, carrots and salt to soup pot. Cook (uncovered) for 25-30 minutes, or until vegetables are tender, over medium heat. If needed add more broth or water (it should be 2” above vegetables).
  4. Add coconut milk (or yogurt) and lemon juice to soup. With an immersion blender (or in batches in a regular blender), puree soup until smooth. Adjust seasonings to taste.
  5. Reheat soup, gently, over low heat.
  6. Drizzle on coconut milk and add parsley garnish.