Name: Coconut Curried Red Lentil Soup (Plant-Based)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Cuisine: Indian

Cooking with Conks Verified

February 4, 2026

This plant-based coconut curried red lentil soup is one of our favorite cold weather go-tos. Easy to make and boldly flavored, it’s made with veggies, aromatics, warm spices, and a light, brothy coconut base. Inspired by something we tried at a restaurant years ago, we created our own version, and it has quickly become a staple whenever the weather cools down. Onion, carrot, ginger, garlic, spices, and red lentils simmer with broth, tomatoes, and coconut milk for a hearty, flavorful vegan soup. It’s finished with avocado, cilantro, and a drizzle of coconut cream or yogurt for a bowl that’s simple, satisfying, and just right.

Coconut Curried Red Lentil Soup (Plant-Based)

Coconut Curried Red Lentil Soup (Plant-Based) cover

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Coconut Curried Red Lentil Soup (Plant-Based)

Cooking with Conks Verified

Ingredients

WarningWheat and 2 other allergens identified

Instructions

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Cook the veggies and aromatics.

Add 1 tbsp olive oil to a large soup pot or Dutch oven with a lid. Heat over medium heat, then add the onions and carrots and cook for 3 to 5 minutes or until they begin to soften.

Add the ginger and garlic and cook for a couple minutes.

If your pot is looking dry, add another tablespoon of olive oil, then add the salt, cumin, and curry powder. Toss the spices with the carrots and onions until everything is coated.

Add the lentils and the liquids.

Rinse the lentils in a fine mesh sieve and check for rocks (sometimes, you’ll find little pebbles mixed with the lentils).

Add the lentils to the pot, then add the crushed tomatoes and the vegetable broth.

Shake up the can of coconut milk to make sure it’s emulsified, then add it to the pot. If it's not fully mixed, that's okay. It'll smooth out when it heats up.

Add most of the cilantro, reserving some for garnishing the soup later.

Boil, simmer, and finish the soup.

Bring the soup to a boil, then cover the pot with the lid. Reduce the heat to a simmer (around low heat) and cook, covered, for 15 minutes.

Ladle the soup into bowls and top with avocados, the reserved cilantro, and coconut cream or coconut yogurt mixed with a little water to thin it out (or you can use dairy yogurt for a non-vegan option).

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Tips & Tricks (5)

Spice Bloom Technique 🌶️
Toast the cumin and curry powder in olive oil for 30-45 seconds before adding other ingredients to unlock deeper, more complex flavors and remove any raw spice bitterness.
Lentil Rinse & Sort 🥣
Always rinse red split lentils thoroughly under cold water and remove any small stones or debris to ensure a clean, smooth soup texture and prevent unexpected crunch.
Coconut Cream Swirl Art 🥥
Use a squeeze bottle or spoon to create beautiful circular drizzles of coconut cream or yogurt on top of the soup, which not only looks professional but adds a luxurious finishing touch.
Aromatics Layering Trick 🧄
Finely mince garlic and ginger together and add them slightly later in the sautéing process to prevent burning and maximize their fragrant, flavor-enhancing qualities.
Texture Balance Hack 🥑
Dice the avocado just before serving and add it at the last moment to maintain its creamy texture and prevent browning, providing a cool contrast to the warm, spicy soup.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes