Curried Lentil Coconut Soup

Curried Lentil Coconut Soup image

Sharing this curried lentil coconut soup as a big thanks to all of you who responded to my recent blog post survey. I truly appreciate your responses. And the survey results indicate that many of you would like to see more healthy recipes. Luckily for you, I have been clipping and saving healthy recipes for years—so I have many to share.

Ironically, though I clip-and-save, I rarely to never follow a recipe exactly, LOL. I prefer to use a recipe for inspiration. Then I add or substitute whatever fresh ingredients we happen to have on hand. Plus, since I’m gluten-free, dairy-free, and egg-free, I usually need to modify recipes quite a bit to work for us.

Thankfully my husband Kirk is a great chef, and much better at following recipes than I am! So when he made this curried lentil coconut soup last week, (courtesy of the Jackson Hole News & Guide), it was a huge hit and I had to share. A hearty, stew-like soup, it’s delicious and warming on a cold winter night.

Curried Lentil Coconut Soup

Curried Lentil Coconut Soup

Print Recipe
This tasty soup is full of nutrient-rich ingredients like ginger, turmeric, and coconut milk.
Servings 4


  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 TBSP ginger minced
  • 3 carrots peeled and chopped
  • 1 red pepper chopped
  • 1 Serrano pepper seeded and chopped
  • 3 TBSP curry powder
  • 1 TBSP paprika
  • 1 TBSP turmeric
  • 8 cups vegetable stock
  • 2 cups lentils rinsed
  • 1 can garbanzo beans rinsed
  • 1 can organic coconut milk (look for no added fillers, gums, etc.)
  • ¼ cup tomato paste
  • 1 can diced tomatoes
  • ¼ cup cilantro chopped
  • Salt and pepper to taste
  • Coconut oil for sautéing


  • In a large pan sauté onion, garlic, ginger, chili, red pepper and carrots in a little coconut oil. Sauté for 10 minutes.
  • Add curry powder, paprika, and turmeric. Mix well to combine.
  • Add stock and lentils to the pot and bring to a boil. Simmer for 10 minutes.
  • Add garbanzo beans, coconut milk, tomato paste, and diced tomatoes. Simmer for another 20 minutes or until soup is thick and the lentils are done.
  • Top bowls with freshly chopped cilantro.


*Courtesy of Jackson Hole News & Guide (

Please leave a post if you make this soup, and let us know what you think? And check out more gluten-free, dairy-free, and egg-free recipes here.


  1. Amy on February 22, 2014 at 8:46 am

    Heidi, thanks for sharing! I made this a couple of nights ago and it was really delicious! My kids loved it too. I know this sort of changes the “dynamic” of the recipe, but I would consider adding some chicken next time, and sour cream was really good on the top of it. 🙂

    • Heidi on March 2, 2014 at 12:03 pm

      Hey Amy, glad you made the curried lentil coconut soup, and good to know that chicken was a good addition…Enjoy!

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