Last Updated September 6, 2024

I was never a big fan of lentils growing up, but the past couple of years I’ve really been appreciating their nutritious versatility. So when I saw a recipe called “Best Lentil Soup” I wanted to try it. At the same time I was very skeptical. Best? In the whole wide world? I kinda doubt it. But now I want to try it to see just how good it is, because it probably is good. But best is a really big word.

Do you know what? This is a really good lentil soup. I’m taking out that word “best” because I certainly have not tried all the lentil soups in the world, and don’t feel that this soup could accurately make that claim without trying hundreds more lentil soups. But it IS delicious. It’s creamy, comforting, and leaves your tummy feeling all warm and fuzzy and satisfied. It has a bit of zing from ginger and curry, and a bit of acidity from fresh lemon to round off the creamy coconut base. Plus it comes together quickly and is freezer friendly.

So if you, like me, are craving and enjoying all the comforting food and clothes and activities that come with fall, then you should try out this soup!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe lightly adapted from Love and Lemons

Coconut Curry Lentil Soup

Serves 4-6

Ingredients:

• 2 Tbsp / 28g oil

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 3 Tbsp fresh ginger, grated

• 1 Tbsp mild curry powder

• 1/4 tsp crushed red pepper flakes

• 28oz / 800g canned fire-roasted or regular diced tomatoes

• 1 cup dry lentils

• 2 1/2 cups / 593g water

• 1 14oz / 400g can coconut milk

• Salt and pepper to taste

• Generous handful of cilantro, roughly chopped

• Lemon or lime wedges, for serving

Directions:

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
   

2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
   

3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
   

4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.
   

Jenny’s Notes:

• This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.

• The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.

• If soup becomes too thick, add more water as needed to thin it out.