Coconut Curry Lentil Soup

Average: 5 (9 votes)
(9 votes)
Coconut Curry Lentil Soup
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Health Score:
88 / 100
30 min.
ready in 55 min.
Ready in

Healthy, because

Even smarter

This Indian-style dish is good for digestion with the fresh ginger, because the hot root helps with various essential oils against abdominal cramps and constipation, soothes flatulence, and stimulates the digestion as a whole. The protein-rich lentils are a great source of protein for vegetarians and vegans, but also a very useful addition to any diet. Their dietary fibers keep you full for a long time and additionally support the digestion.

If you fry the toast pieces in vegetable oil you can easily create a vegan dish. The soup is also great as a meal prep dish - freeze the soup or store it in the fridge for a few days.


1 onion
¾ oz ginger
1 carrot
1 yellow Bell pepper
2 Tbsps sesame oil
1 Tbsp Curry powder (Indian)
14 ozs Coconut milk
20 ozs Vegetable broth
9 ozs yellow Lentils
2 slices Toast
2 Tbsps butter
1 Lime (juice)
cayenne pepper
1 handful cilantro
How healthy are the main ingredients?
Coconut milkLentilgingersesame oilonioncarrot

Preparation steps


Peel onion and ginger and finely chop. Peel carrot and dice. Rinse bell peppers, halve, remove seeds and finely chop. Heat oil in a saucepan, sauté onions with ginger until translucent. Add carrot, paprika and curry. Sauté briefly, then add coconut milk and broth. Bring to a boil. Rinse lentils, add lentils to soup, reduce heat and simmer for 15-20 minutes.


Remove crust from toast and cut into small cubes. Toast bread in hot butter in a roasting pan until golden brown. Remove from pan and place on absorbent paper towel.


Puree soup. Simmer or add broth as needed to reach desired consistency. Season with lime juice, salt and cayenne pepper. Rinse cilantro, shake dry, pluck off the leaves. To serve, fill soup bowls and garnish with croutons and cilantro.