Not only is this coconut lentil soup recipe easy and delicious, but it’s budget-friendly too! You can always switch out any of the veggies listed for ones you already have in your fridge or freezer, and use any kind of bean or legume you have on hand. The best part about this recipe is that it’s freezer-friendly, so anything you don’t finish make sure to pop it into the freezer to enjoy later!
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What's In This Post
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
Do you have to soak lentils before making soup?
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!
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.
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
Author: Workweek Lunch
Rating
Servings: 4
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Pin RecipePrint RecipeShop Ingredients
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.
DID YOU MAKE THIS RECIPE?Please leave a comment below on the blog or share a photo with us and tag @workweeklunch! Can’t wait to see what you made!
