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Coconut Curry Lentil Soup

This is a rich, flavourful chowder-like soup featuring protein packed green lentils, cauliflower and coconut.


  • 1 Tbsp (15 mL) canola oil
  • 2-3 cloves garlic, minced
  • 1 Tbsp (15 mL) minced fresh ginger or 1 tsp (5 mL) ground
  • 1/2 cup (125 mL) finely chopped white or yellow onion
  • 1 medium tomato, finely chopped
  • 1-2 Tbsp (15-30 mL) green curry paste
  • 1 cup (250 mL) dried green lentils
  • 1 1/2 cups (375 mL) chopped cauliflower
  • 2 cups (500 mL) water
  • 2 cups (500 mL) vegetable broth
  • 1 cup (250 mL) coconut yogurt or lite coconut milk
  • 2 cups (500 mL) fresh spinach leaves
  • 1 lime, zested & juiced


In a large Dutch oven or stock pot heat oil.

Sauté garlic, ginger, onion until fragrant. Reduce heat to low, add tomato and curry paste and cook 2 minutes. Stir in green lentils and continue cooking for 2 minutes.

Add cauliflower, water, broth and simmer for 20-25 minutes until lentils are soft.

Stir in coconut yogurt or coconut milk and spinach. Simmer just until spinach is wilted.

Garnish with lime zest and juice.


Coconut yogurt offers a tangy option to the coconut milk.

To reduce the sodium content, use reduced or low sodium vegetable broth.


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