Lentil Vegetable Coconut Curry Soup

"Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)"
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Ready In:
1hr 20mins




  • Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
  • Add garlic and saute for 1 min, stirring.
  • Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
  • Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
  • Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
  • Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
  • Serve with lemon or lime wedges to squeeze into the soup.

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  1. This was delicious! The spices are spot on and amazing, I can't believe this hasn't been rated before. I altered the vegetables to use up what I had on hand (grocery shopping day is tomorrow) but tried to keep the volume the same, also, I used a bit less the lentils (yep, gotta buy more of those too) but finished off what was in my canister. I cooked all my vegetables at once (to save time) and from start to finish my soup took less than 50 minutes. I didn't have any tomatoes, so I added an extra 2 tablespoons of tomato paste. I will be making this again! Thanks for posting. P.s. I think the addition of meat would be good too and left over rice, what a great recipe to use up what is in the bottom of the fridge!


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