5 from 1 vote
curried coconut lentil soup in a bowl with parsley and chilli flakes on top
Easy Curried Coconut Lentil Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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CRAZY delicious, healthy, quick and easy, this curried coconut lentil soup will become a firm family favourite! {Naturally dairy free, gluten free, vegetarian and vegan}

Course: Appetizer, Dinner, Lunch,
Cuisine: African, English
Keyword: Gluten Free Soup, Lentil Soup, Vegan Soup
Author: Emma Mason | Kitchen Mason
  • 1 tbsp Coconut Oil
  • 1.2 kg Butternut Squash (peeled, deseeded & cubed)
  • 200 g Carrots (approx 2 medium) (peeled & sliced)
  • 1 Onion (peeled & sliced)
  • 2 Garlic Cloves (minced)
  • 1 tbsp Ras el Hanout
  • 1.5 tsp Cumin
  • Salt & Pepper
  • 100 g Red Lentils
  • 1 Litre Vegetable Stock
  • 400 ml Tin Coconut Milk
  • Pinch Chilli Flakes
  • 1 Large Saucepan or Pot
  • 1 Food Processor or Stick Blender
  1. Heat coconut oil over a medium heat in a large pot then add the butternut squash, carrot & onion. Fry for 1-2 mins.

  2. Add the garlic, ras el hanout, cumin and salt & pepper. Stir well and cook for 1-2 mins.

  3. Add the red lentils, vegetable stock, coconut milk and chilli flakes. Stir well and bring to the boil. Simmer for 15-20 mins until the vegetables have softened.

  4. Cool then puree. I prefer to use a stick blender (less pots!) but you can also do it in batches in a food processor.

  5. Serve immediately or cool completely and freeze for a later date.

Recipe Video

Recipe Notes

Serving Suggestion

Swirl some sour cream, creme fraiche or yoghurt (soy yoghurt for vegan) into the top of each bowl then top with a little fresh parsley and chilli flakes for a 'restaurant' finish.