Coconut-Curry Red Lentil Soup

Coconut-Curry Red Lentil Soup
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 186.2
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 535.5 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 15.0 g
  • Protein: 12.7 g

View full nutritional breakdown of Coconut-Curry Red Lentil Soup calories by ingredient


This is a heart-warming soup that is sure to please This is a heart-warming soup that is sure to please
Number of Servings: 9


    2 tsp Curry powder
    2 tsp Salt
    1 tbsp Olive Oil
    1 cup, chopped Carrots, raw
    5 cloves Garlic
    3 slices (1" dia) Ginger Root
    141 Onions, raw
    6 cup (8 fl oz) Water, tap
    2 tsp Cumin
    1.5 medium (2-1/2" dia) Onions, raw
    2 cup PC Blue Menu Red Split Lentils
    224 serving Rooster Coconut Milk


Be sure to sift through the lentils for any stones, and rinse well before cooking.

Spices can easily be adjusted to taste. Add a few dashes of cayenne pepper to add some heat to the soup.


Heat the oil in a pot and add the diced carrots, onion, celery, garlic, and ginger. Saute for a few minutes, until the vegetables begin to soften.

Add the spices and lentils to the pot. Stir to combine.

Add in 6 cups of water (you can also use broth instead of water), turn burner to high, and bring soup to a boil.

Once boiling, turn heat to low, cover, and allow soup to simmer for about an hour.

Remove from heat and add the coconut and chopped cilantro to the soup. Serve hot and enjoy!

Serving Size: Makes 5 2-cup servings