Red Lentil Coconut Curry Soup

Red Lentil Coconut Curry Soup

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Guys, it’s October. When did this happen? I’m still in denial that it’s no longer summer which is easier when you live in Texas because it’s still pretty hot. However, one good thing I love about fall is cuddling up with a hearty dish. Red Lentil Coconut Curry Soup, this recipe it’s loaded with those Indian flavors we love and it’s seriously one of the simplest dishes I’ve made to date. 

Red Lentil Coconut Curry Soup

Red Lentil Coconut Curry

How do you prefer your curry? Chunky, smooth, or both? In this red lentil coconut curry, we have the best of both worlds. You can really make it your own by adding hearty foods, such as potatoes, zucchini, carrots, etc., or keep it simple and sustainable from adding any veggies for a smoother texture.

This recipe is full of all those Indian spices and made with one of the most versatile foods… lentils!

Let’s talk about lentils… 

Lentils range in colors from green, brown, black, coral, and orange. For this recipe, we will be using green lentils but you can also use red if you like.

Is there a difference between types of lentils? Green lentils retain their shape a bit better than red, and red lentils often disintegrate more when cooking but they are still great when using them for soups or chilis like this recipe. They really help to thicken them up.

Lentils are loaded with nutrients and health benefits like:

  • Protein and fiber
  • Help support a healthy heart
  • Good source of iron
  • Source of molybdenum and folate
  • Vitamin B1 & B6
  • Plus, they’re vegan!

Our red lentil curry can be eaten all on its own or with some form of grain. I love using white rice because it’s simple, hearty, and can be dressed in anything. Still, all under 30 minutes which keeps you satisfied especially after long days of work or when you have a full family to feed. The ingredients I used are easy to shop for or easy to gather from leftover recipes around your kitchen.

Red Lentil Coconut Curry Soup

Red Lentil Coconut Curry Soup


  • Pre-cook the lentils separately. We all love a good one-pot meal; unfortunately, that just doesn’t work well for this lentil curry because cooking lentils and tomatoes together in the same pot will produce a tougher/crunchier lentil that doesn’t soften in the center.

It’s a bit more pricey, but you can use canned lentils, which will return this lentil curry back to One-Pot Meal status!

But that’s all up to you. If you don’t mind crunchier lentils then, by all means, throw it all together. Part of why I share recipes is to find ways to make cooking easier and so do what works for you.

  • Toast your spices. The technique is called Tadka and I share about it in my Yellow Split Pea Spinach Dahl recipe. If you haven’t cooked this way before, you’ll appreciate the added flavor that comes from toasting your spices directly in the oil, rather than stirring them into the dish later on. The spices are oil-soluble so this method will bring out their flavor and help to disperse it evenly throughout the dish.

This technique is done in an authentic dal and it makes a big difference!

Red Lentil Coconut Curry Soup

Products I used in this recipe…

Disclaimer: This post includes affiliate links, I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.


Asian Broccoli Salad with Peanut Ginger Dressing

  • Author: Vanessa Cassani
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 6 SERVINGS 1x
  • Category: Vegan
  • Cuisine: Asian



Broccoli Salad

  • 1 large head broccoli, cut into small florets
  • 1 8 oz frozen shelled cooked edamame
  • 1/2 cup thinly-sliced green onions
  • 1/2 cup peanuts
  • 1 batch peanut sauce (recipe below)
  • sesame seeds, for garnish


  • 1/4 cup peanut butter
  • 2 tablespoons of each rice vinegar
  • 1 lime juiced
  • 1 tablespoon of soy sauce, and/ or liquid aminos
  • 2 teaspoons of each maple and
  • 2 teaspoons of sesame oil.
  • 1 clove of garlic
  • And 2 tablespoons of fresh grated ginger.



  1. Stream the in the broccoli florets for 5-8 minutes.  Then transfer them into a bowl of cool water, which will immediately stop the cooking process.  Drain water and place in a loarge mixing bowl, adding the remaining ingredients and toss until combined.  Serve immediately, garnished with black sesame seeds if desired.


  1. Combine all ingredients into your blender. If the dressing is too thick, whisk in water a tablespoon at a time until it reaches the consistency you desire. Enjoy!


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I really think you’ll love this easy, perfect-for-fall, versatile lentil curry recipe. How do you like to make your curry? Share your tips below in the comments as I’d love to hear them! And if you’re looking for more recipes to use lentils, I’ve got a ton. Here are some of my favs:

let’s chat!

I hope you give this recipe a try and if you do, rate it, take a picture and tag me on Instagram @LiveSimplyNatural or pin it for later on Pinterest. I love seeing what you’re cooking up in the kitchen. Stay tuned for more simple plant-powered recipes!



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One Comment

  • So this tummy looking coconut curry blog has an Asian broccoli salad recipe on it instead of the curry recipe lol. How can I get the curry recipe?


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hey, there!

I’m Vanessa

vegan Chef, Coach, Mama of two

A believer that the body is not an ornament but a vessel for our deepest healing. When we learn to listen we create more opportunities for our own wisdom to resurface and be heard. Here we strive to create resources to support this way simple way of living.


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