There’s something so comforting about a warm bowl of Coconut Lentil Curry. It’s one of those recipes that ticks all the boxes for me: budget-friendly, versatile, and packed with flavor. As someone who’s meal-prepped for years, I know how important it is to have recipes that are not only easy to make but also adaptable to what you already have at home.
This dish became a staple during a crazy week when I was trying to balance work deadlines and barely had time to think about dinner. These ingredients were already in my pantry—lentils, a can of coconut milk, and some basic spices.
I threw everything together in under 30 minutes! The best part? It’s freezer-friendly, so I stashed a few portions for later and thanked myself when life got busy again.
Whether you’re a seasoned meal prepper or just starting, this Coconut Lentil Curry will quickly become one of your go-tos.
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How to customize this lentil soup recipe
I recommend tasting this soup often during the cooking process to make sure it suits your taste. You can add more garam masala or curry powder for a stronger curry flavor, or add some cayenne or crushed red pepper for a bit of a kick. Add 1-2 tsp of sugar to sweeten the soup if desired. Salt always helps bring out flavors, too!
- If you want to add meat to this, I recommend using shredded or diced chicken.
- Make sure to chop the sweet potatoes smaller than I did!
- Not into lentils? Try chickpeas, black beans or tofu.
- Add carrots, garlic, and russet potato (added early with the sweet potato)
- Swaps for the kale: spinach, scallions, chard, zucchini (added at the very end to avoid overcooking).
- Can’t have or don’t like coconut milk? Swap for veggie broth and add heavy cream, half and half, or your favorite creamy milk alternative.
- Pair it with your favorite crusty bread, naan, croutons, or classic grilled cheese.
Related: Weekly Meal Prep: 12 One-Pot Dinners Under 30 Minutes
Common Questions About Coconut Lentil Curry
1. Do I need to soak lentils before cooking?
The answer is no! Unlike beans, you don’t have to soak lentils before adding them into your soup. You can give them a quick rinse if you prefer! You can use any kind of lentils in this soup, but keep in mind that red lentils dissolve quicker and will make for a smoother soup. We used brown when testing this recipe to keep the lentils a bit more intact!
2. Can I use canned lentils instead of dried?
Absolutely! Canned lentils are already cooked, so just rinse and add them toward the end of cooking to avoid mushiness.
3. What can I substitute for coconut milk?
If coconut milk isn’t your thing, swap it for vegetable broth and add heavy cream, half-and-half, or a creamy milk alternative.
4. What veggies can I use?
This recipe works with whatever you have on hand. Sweet potatoes, carrots, zucchini, spinach, or kale are all great options. Add softer veggies like zucchini or spinach toward the end to prevent overcooking.
5. How can I make it spicier?
Add cayenne, crushed red pepper flakes, or fresh chilies. A dash of hot sauce also works if you like a little kick.
6. Can I add protein?
Sure! Shredded or diced chicken, cooked shrimp, or even tofu are excellent additions. Add pre-cooked proteins at the end to avoid overcooking.
7. Is it freezer-friendly?
Yes! Let the curry cool completely before portioning into freezer-safe containers. It’ll keep for up to 3 months in the freezer.
Storing this lentil soup:
This soup will last for up to 5 days in the fridge and 6 months in the freezer! Reheat it on the stove or in the microwave.
A Tip for Busy Weeks
Meal prepping doesn’t have to be overwhelming. One of my favorite tricks is to double this recipe, so I have a batch for now and another in the freezer. On those nights when I’m too tired to cook, having this curry ready to reheat feels like a lifesaver. If you’ve never frozen soup before, here’s how: portion it into individual servings, freeze flat in bags or use containers, and thaw overnight in the fridge when you’re ready to enjoy.
Coconut Lentil Curry is one of those recipes that brings comfort, nourishment, and ease to your week. Whether you’re looking for a budget-friendly meal or a versatile dish to help reduce food waste, this recipe has you covered. Plus, it’s proof that healthy, homemade meals don’t have to be complicated or time-consuming.
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Happy Prepping!
Related: 5 Essential Freezer Meal Prep Tips
Other delicious soups to try out:
- Creamy white bean soup
- Chicken tortilla soup
- Broccoli Cheddar Soup
- Tomato Soup With Lentils
- Classic Chicken Noodle
- Vegan Butternut Squash Soup
- Thai Coconut Curry Soup
- Easy lasagna soup
And don’t forget to check out the roundup of our favorite soup recipes!
Coconut Lentil Soup Recipe
Ingredients
- 1 TBSP olive oil
- 1 yellow onion chopped
- 1 sweet potato chopped small
- salt and pepper to taste
- 1 15 oz can coconut milk
- 2 cups veggie broth or water
- 1 TBSP curry powder
- 2 tsp cumin
- 2 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp cinnamon
- 1/2 cup brown lentils green or red work too
- 1 bunch kale chopped
- 1 bunch cilantro chopped
- 1 lime chopped in half
Instructions
- Heat up a large pot or dutch oven on the stove over medium heat, then add the olive oil and let it warm up for a minute or two.
- Add the onions and sweet potato. Add salt and pepper to taste. Stir occasionally and cook for 5-8 minutes, until the onions are translucent.
- Add the coconut milk, veggie broth, curry powder, cumin, garam masala, chili powder, cinnamon and lentils. Stir everything well and bring it to a boil. Then cover the pot and reduce to a simmer. Simmer until the lentils are cooked, about 15-17 minutes. I recommend checking on it and giving it a stir halfway through cooking.
- When the lentils are cooked, add the kale, stir. Taste the soup and adjust spices, flavors and salt at this point. If you want less liquid, let the soup simmer for 7-10 minutes.
- Finally, turn off the heat and add the cilantro and juice from one lime. Stir to incorporate.
- Divide the soup into meal prep containers. Let it cool for about 20 minutes before sealing and storing in the fridge.
Manali says
I made this exactly the way recipe asked . It turned my favorite lentils soup now.
Thank you so much