I am sure you may have noticed I am not using much of it by experimenting with new curry flavors. 

And since we may not be able to travel this summer to faraway places, I will bring the faraway places into my kitchen and play with the flavors.

Curry, lentils, and coconut milk marry well in this soup. Not to mention so easy to make.

curried lentils, tomato and coconut soup

I am going a bit vegetarian tonight, but no one seems to mind. Comfort food: this lentil soup will satisfy your cravings for comfort.

Lentils are rich in iron, folate, and dietary fiber and are a great source of protein. Low in calories which, with summer just around the corner, I could use a bit less of calorie intake.

In this Article

What is coconut milk?

A milky white liquid that is extracted by grating the pulp of mature coconuts. The opacity and rich flavor you will love are due to the high oil content, most of which is saturated fat.

Traditionally coconut milk is found in and extensively used in Southeast Asia, South Asia, Oceania, and East Africa.

What is curry powder made of?

Usually, curry powders consist of turmeric, cumin, ginger, and black pepper. Sometimes garlic and cinnamon are added as well.

Of course, there are so many varieties of curry on markets, but they all share the same sweet warmth and pungent flavor that adds depth to your dishes.

What can I use instead of curry powder?

Ground cumin is one of the best alternatives to curry powder. As well as Curry paste, Chaat Masala, Sambar powder, Curry Roux, coriander seeds, and Tandori Masala.

Curried lentils, tomato, and coconut soup.

How to make this soup and tips

The preparation of this recipe is minimal. However, like all recipes, I strongly suggest you have all your ingredients prepared before heading to your stove.

  • Do not overcook your lentils, as they will disintegrate in the process.  Red lentils do not need pre-soaking either.
  • You can substitute the water with vegetable stock and still keep it vegetarian.
  • Coconut milk will become a clump when sitting on a shelf for too long. Make sure you shake the can well before opening it.
  • Save some of the coconut milk to be swirled over the soup once done.
  • I would not recommend using a slow cooker to create this recipe as it will disintegrate the lentils.
  • I love using Le Creuset enamel cast iron Dutch oven pan as it is a better heat conductor.
  • Have fun with this soup, and add a handful of shredded coconut to it, adding some extra flavor to it. It will not add cooking time.
  • Add a bit more curry to intensify the flavor.

If you want to add some protein to this fantastic soup, add cooked leftover chicken shredded. Quite filling, and the chicken will fill itself with intense curry coconut milk flavors.  You can add your room-temperature chicken at the simmering stage of your recipe.

What are lentils?

Lentils, like beans, are legumes. High in protein, they grow in pods.

Typically sold dry, they look like tiny pebbles and have an earthy flavor. Used mostly in vegetarian recipes in place of meat.

On the market, you will find a few types of lentils:

  • Beluga or black lentils.
  • French Green or De Puy
  • Red lentils or Masoor Dal if split. When red lentils are left whole are also called Corail.
  • And, of course, the most common brown lentils are also known as Sabut Masoor.
Curried Lentil, Tomato and Coconut Soup

A very rich-in-flavor soup that will satisfy your craving for curry.

Equipment and Ingredients used to make this recipe

Curried Lentil, Tomato and Coconut Soup

5 from 14 votes
Curried lentils, tomato, and coconut soup.
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4 people
Curry, lentils, and coconut milk marry well in this soup. Not to mention so easy to make.


  • 2 tablespoons vegetable oil
  • 1 cup yellow onion, finely chopped
  • 1 tablespoon curry
  • 2 garlic cloves, crushed
  • ½ cup ginger, peeled and finely chopped
  • ¾ cup red lentils,
  • 2 cups crushed tomatoes
  • 1 cup chopped parsley, + ¼ cup of roughly chopped to garnish
  • 1 teaspoon salt
  • 2.5 cups water
  • 13.5 ounces coconut milk,


  • In a medium saucepan pour the vegetable oil and place over medium-high heat. Add the onions and fry, stirring frequently for 8 minutes, until soft and caramelized.
  • Add the curry powder, garlic, and ginger and continue to fry for 2 minutes, stirring constantly. Add the lentils, stir through for 1 minute, then add the tomatoes, parsley, water, salt, and a generous number of grinds of pepper.
  • Pour the coconut milk into a bowl and gently whisk it until smooth and creamy. Set aside ¼ cup and add the remaining coconut milk to the soup. Bring to a boil over high heat, then lower to a simmer and cook for 25 minutes or until the lentils are soft but still holding their shape.
  • Divide amongst four bowls, drizzle with the reserved coconut milk, sprinkle with parsley leaves, and serve.


Calories: 395kcal | Carbohydrates: 29g | Protein: 11g | Fat: 28g | Saturated Fat: 24g | Sodium: 606mg | Potassium: 616mg | Fiber: 11g | Sugar: 3g | Vitamin A: 604IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 6mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Curried lentils, tomato, and coconut soup.

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Originally published on October 29, 2021. Updated on July 3rd, 2022.