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Vegan Coconut Curry Lentil Soup

This hearty and healthy Vegan Coconut Curry Lentil Soup is SO easy and loaded with spicy flavor! A perfect gluten, dairy and egg free cozy fall dinner!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Cups
Calories 158kcal
Author Taylor


  • 1 Tbsp Coconut oil
  • 1 Cup Carrots, sliced
  • 1 Bell pepper, diced
  • 1/2 Cup Onion, diced
  • 1 Tbsp Yellow curry powder
  • 1 Tbsp Fresh garlic, minced
  • 2 tsp Coconut sugar
  • 2 tsp Salt
  • 1/2 Tbsp Fresh ginger, minced
  • 4 Cups Vegetable broth
  • 1 Can Fire roasted diced tomatoes (14oz)
  • 1 Cup Green lentils
  • 2/3 Cup Canned full fat coconut milk
  • 2/3 Cup Cilantro, roughly chopped


  • Heat the coconut oil in a large pot on medium heat. Add in the carrots, pepper and onion and cook until they just begin to soften, about 5 minutes.
  • Add in the curry powder, garlic, coconut sugar, salt and ginger and cook for 2 minutes. Then, stir in the vegetable broth, tomatoes and lentils. Bring to a boil. Then cover, reduce the heat to low and simmer, leaving the lid slightly ajar, for 25 minutes, or until the lentils and tender.
  • Transfer 2 cups of the soup into a blender and blend until smooth. Stir into the soup, along with the coconut milk and cilantro.


Calories: 158kcal | Carbohydrates: 18.7g | Protein: 5.3g | Fat: 7.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 3.3mg | Sodium: 1602mg | Potassium: 548mg | Fiber: 4.6g | Sugar: 6.6g | Vitamin A: 52IU | Vitamin C: 45mg | Calcium: 3mg | Iron: 12mg