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Curried Lentil Tomato Coconut Soup

Curried Lentil Tomato Coconut Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4


With ginger and garlic, this vegan curried lentil tomato coconut soup is hot and spicy and has enough flavor to keep you warm and your belly full.


  • 2 tablespoons virgin coconut oil
  • 1 medium white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 2-1/2-inch piece ginger, peeled and minced
  • 1 tablespoon medium curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup red lentils
  • 114.5 ounce can crushed tomatoes
  • 1/2 cup finely chopped cilantro plus leaves with stems for serving
  • 21/2 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 113.5 ounce can unsweetened coconut milk, shaken well
  • Lime wedges for serving


  1. In a large saucepan over medium heat, warm the coconut oil until it melts. Sauté the onions until starting to lightly brown, about 6-8 minutes. Add the garlic, ginger, curry powder and red pepper flakes, cooking until fragrant, about 1 minute. Add the lentils, cooking for 1 minute.
  2. Stir in the tomatoes, chopped cilantro, water, salt and pepper. Reserve 1/4 cup coconut milk for serving and add the remaining coconut milk to the saucepan. Bring the soup to a boil and reduce to a simmer for 20-25 minutes until the lentils are soft.
  3. Divide the soup into 4 bowls. Pour the remaining coconut oil and top with cilantro. Serves with lime wedges.


Adapted from Bon Appetit December 2017