Red lentils, red curry paste, lemongrass, cauliflower, coconut milk, lime, and cilantro blend into a creamy vegan soup made for busy evenings.

Creamy coconut curry lentil soup packs a surprising amount of dinner into 35 minutes. Red lentils provide protein and body, while cauliflower, carrot, onion, and red pepper make the bowl feel like more than blended pantry soup. Red curry paste and lemongrass bring heat and citrusy fragrance. Coconut milk rounds the edges, then lime and cilantro wake everything up at the end. The texture is smooth enough for a mug but substantial enough for a bowl with toast. I usually cook the lentils while chopping the vegetables, which keeps the short timeline honest.

Why cooked lentils make the method flexible

Starting with cooked red lentils separates two variables: lentil tenderness and soup thickness. You can use leftovers, a batch cooked earlier in the week, or lentils simmering on the next burner. Once they enter the soup, they only need to heat and blend. Cauliflower adds volume without a strong flavor, and it helps the finished soup feel creamy before the coconut milk goes in. Frying curry paste with the garlic-ginger and lemongrass pastes is essential. A few minutes in oil removes their raw sharpness and spreads the aromatics through the whole pot.

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Check the curry paste before you season

Thai red curry paste varies more than most pantry ingredients. One brand can be mild and salty; another is fiery and contains shrimp paste. For a vegan soup, read the ingredient label. Start with two tablespoons only if you know the brand. Coconut milk can be full-fat or light, though full-fat gives a silkier finish and is less likely to look watery after blending. Add lime juice after the soup is smooth. Long boiling dulls its flavor. Cilantro is split so some cooks into the puree and some stays fresh on top.

Cook the vegetables until a blender can finish the job

Heat oil in a roomy saucepan and soften the diced onion, carrot, and pepper for about five minutes. They do not need browning; you want sweet, tender pieces. Add the three aromatic pastes and stir constantly because they may catch on the bottom. Pour in stock, scrape the pan, and add cauliflower. Simmer until a fork passes through the florets without effort. Add lentils and half the cilantro, then blend. An immersion blender is easiest, though a countertop blender makes the smoothest soup. If transferring hot soup, work in batches and vent the lid. Return the puree to low heat, stir in coconut milk and lime, and season only after tasting. Warm it through without a hard boil. The first time I made it, I added salt before the curry paste had fully dispersed and ended up chasing the balance with extra lime.

Cool and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently and loosen with stock or water. Add fresh lime after reheating if the flavor seems muted.

Serving creamy coconut curry lentil soup

Smooth soup benefits from something crisp. Toasted flatbread, sesame crackers, or roasted chickpeas provide that contrast. Thin red pepper strips and cilantro leaves make the bowl feel fresher without adding another recipe. Serve lime wedges if the curry paste is rich or salty. For a more substantial dinner, spoon cooked rice into the bowl before adding soup, or make cucumber salad on the side. Coconut milk drizzles look pretty but disappear quickly, so add them at the table. I reserve a tablespoon before emptying the can; otherwise I remember the garnish only after the pot is simmering. Warm bowls first if the kitchen is cold because thick soup cools quickly.

Print Recipe

Plant Protein

Creamy Coconut Curry Lentil Soup

Author: Yas Sine Cooking Method: Blending, Stovetop Cuisine: Dinner, Soup Courses: Dinner Recipes, Soup Recipes Recipe Keys: 3 30 Minute Meal F Freezer-Friendly Vegan

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4 Calories: 272

Best Season: Fall, Winter

Dietary:

V Vegan V Vegetarian

Description

This coconut curry lentil soup blends cooked red lentils and vegetables into a smooth, protein-rich bowl finished with lime and cilantro.

Ingredients

Servings

• 1 tablespoon neutral oil
• 1 small white onion diced
• 1 small carrot diced
• 1 small red bell pepper diced
• 1 tablespoon garlic-ginger paste
• 2 tablespoons Thai red curry paste
• 1 tablespoon lemongrass paste
• 2 cups vegetable stock (500 ml)
• 1 cup cauliflower florets
• 1 ¹⁄₂ cups cooked red lentils from about ³⁄₄ cup dry
• ¹⁄₂ lime juice of
• ³⁄₄ cup plus 1 tablespoon coconut milk (200 ml)
• 1 teaspoon salt to taste about
• ¹⁄₃ cup chopped cilantro divided.

Instructions

1. Cook the red lentils according to their package directions and drain if needed.
2. Heat the oil in a large saucepan. Add onion carrot and bell pepper. Cook about 5 minutes until beginning to soften.
3. Add garlic-ginger paste curry paste and lemongrass paste. Cook 3 to 4 minutes while stirring until fragrant.
4. Pour in the vegetable stock and add cauliflower. Simmer for 5 to 10 minutes until the cauliflower is tender.
5. Add the cooked lentils and half the cilantro. Blend with an immersion blender until smooth or carefully blend in batches.
6. Stir in coconut milk lime juice and salt. Warm until piping hot without boiling hard.
7. Serve with the remaining cilantro and an extra drizzle of coconut milk..

Note

Source nutrition per serving: 272 calories, 27 g carbohydrate, 10 g protein, 16 g fat, 10 g saturated fat, 5 g polyunsaturated fat, 934 mg sodium, 8 g fiber, 5 g sugar. Refrigerate up to 4 days or freeze in portions up to 3 months. Curry paste formulas vary and may contain shrimp or fish; choose a vegan brand when needed.

Keywords: coconut curry lentil soup, red lentil soup, vegan curry soup, Thai inspired soup