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Brown bowl with red lentil curry soup with parsley garnish



Perfect for chilly evenings or a delicious, healthy lunch, this Red Lentil Coconut Curry Soup is as easy as it is versatile.


  • 2 tablespoons coconut oil
  • 1 medium onion, minced
  • 2 large garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated lemongrass (I buy it in a squeeze tube in the produce isle)
  • 2 carrots, grated
  • 2 red bell peppers, chopped
  • 1 teaspoon cumin
  • 1/41/2 teaspoon red pepper flakes (adjust to your heat tolerance)
  • 23 tablespoons curry powder (more to taste)
  • ¾ teaspoon red chile flakes
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups split red lentils, rinsed under running water until the water runs clean
  • 8 cups vegetable broth
  • 115 ounce can of diced tomatoes
  • ½ cup raisins or golden raisins
  • 16 ounce can tomato paste
  • 2 cans light coconut milk (not the kind in the carton)
  • 2 tablespoons lime juice
  • Dash salt and pepper


  1. Saute onion, garlic, ginger, and lemongrass in the coconut oil over medium heat until onions are translucent and mixture is very fragrant. Add the carrots and red pepper and saute until soft.
  2. Add spices and continue to saute for 3-4 minutes.
  3. Add lentils and vegetable broth and simmer for 10 minutes.
  4. Add diced tomatoes, raisins, tomato paste, and coconut milk, and simmer for 30 minutes.
  5. If desired, you can remove 3 cups and puree in a blender, then add back to the pot for a thicker soup. Stir in the lime juice.
  6. Ladle hot soup into a serving bowl. Garnish with some chopped parsley, a dollop of cooling sour cream, if desired, and a warm piece of flatbread.


  • Serving Size: 1