Picture of creamy lentil soup

Creamy Lentil Coconut Curry

This creamy and delicious curry is not only extremely satisfying, filling, and diet friendly (perfect for 4 Hour Body and Diet Cure), it is also very versatile. The original recipe was given to me by a vegan friend, who used vegetable stock, and did not add coconut cream at the end. I found that I loved the soup but it didn’t hold me very long. So, I started to play with it and what I ended up with is just the right combination of protein, fiber, fat, and flavor.

I generally make a double batch of this curry and freeze it in quart sized jars so I can take it out the night before and have a quick and healthy lunch all ready to go the next day. I often withhold the coconut cream until right before I serve it, as I think it yields a creamier texture, and a bit more flavor. However, if it’s lunch on the go, feel free to add the coconut cream before freezing, as it’s still quite good.

Creamy Lentil Coconut Curry

2 carrots

1 stalk celery

1 medium sized onion

2 Tbs coconut or olive oil

2 garlic cloves

1-2 Tbs. red curry paste

1 cup red lentils (any color can be used, however I prefer red)

16 oz. can diced tomatoes

4+ cups chicken or vegetable stock (part water may be substituted)

1 large bay leaf

16 oz can coconut cream, full fat coconut milk (canned)

cilantro (optional)

avocado (optional)

Soak lentils overnight in water and 1 Tbs. lemon juice or whey. This helps to pre-digest the phytic acid which can cause gas and bloating. Alternately, you can simply rinse lentils thoroughly right before use.

Dice carrots, celery, and onion (the French term for this mixture is mire poix. So for simplicity sake, I will refer to it as a mire poix from here on out).

Heat about 2 tablespoons coconut or olive oil in a large stockpot on medium heat. Add the mire poix and saute. While this mixture is cooking, mince garlic cloves and add to the pot. This will allow the mire poix to cook longer and will help to keep the garlic from burning.

When the onions are translucent, add red curry paste. Allow to saute briefly, then add the tomatoes, lentils, and stock. Make sure the lentils are covered with at least an inch of the stock. Feel free to add water to ensure there is enough liquid, as the lentils will absorb quite a bit of moisture (less if they’ve been soaked overnight).

Add bay leaf, and stir occasionally, adding water or more stock if the lentils become too dry.

When the lentils are soft, and have lost their form, they are done! You can either had coconut cream now, or add a dollop after you’ve plated (bowled) the soup.

Garnish with fresh cilantro and avocado slices.


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  1. Hi, I can not find the curry paste.So can I use just curry powder or do I need to add anything extra to substitute?

  2. Kaitlyn Bott says:

    how many calories is in per serving? cant wait to try it!

  3. Ninyadelrey says:

    So… do you generally use a whole 16oz can of coconut cream of full fat coconut milk? I’ve never used coconut cream, but usually have the canned coconut milk in the house and am just wondering if it’s more and “add to taste” like the cilantro and avocado, or if it “makes the meal” to have the full can?

    • I generally like to add it “to taste.” However, if you don’t want to deal with adding each time just add the whole (13.5-16 oz) can of full fat coconut milk to the entire batch of soup. It works either way!

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