Coconut Curry Lentil Soup Recipe

Joli Selten-Forbes | Joli Selten-Forbes

Coconut Curry Lentil Soup is a vegetarian, gluten free dream! Lunch, dinner, or shoveled in by the spoonful at naptime.

Coconut Curry Lentil Soup Photo

I hate Valentine’s Day. There, I said it.

Yes, I love chocolate, and yes I love my husband, and yes I like to be taken out and lavished with gifts and delicious things. BUT I HATE that America’s decided there’s one day of consumerism painted red, that is handcrafted to make people without a “sweetheart” feel badly about their situation… simply ridiculous I say!

In fact, this year I’m spending Valentine’s Day on Skid Row in Los Angeles with Mama Love Grub passing out food and clothes and art supplies to people on skid row. That’s the most “anti-capitalistic” way I can think of to celebrate a day of love - give everything away instead of buying bad, mass-produced chocolates and cheesy Teddy Bears named after a macho president!

So this Coconut Curry Lentil Soup is for you - the single folks, and the folks who fight against rampant consumerism and capitalism. This is for the counter-cultures, for the adventurous and the lovers of all things homemade.

The warming spices in this recipe are great for creating internal heat and have been used for centuries in Native American, Indian and Chinese medicine systems to combat inflammation and several different cancers. They are easily found in organic form at your local health food and/or grocery stores.

Coconut Curry Lentil Soup Picture

This recipe can be made vegan very easily substituting oil or butter substitute for the ghee and seek out your vegan solution for sour cream, store-bought or homemade using tofu or cashew nuts. Also, feel free to add your favorite meats should you be so inclined… I will not be mad at ya!

Curries are often served atop rice, but not this time! This time I’m suggesting you be bold! I used herbed spaghetti squash to cool the heat and crunch out this recipe’s creamy demeanor. In case you are curious how to make one, check out my microwave spaghetti squash recipe.

While this recipe purposefully makes 6 servings, I always cook for an army and pass it on. I don’t like to waste ingredients - so give some of this love away to your family, friends and neighbors to celebrate community THE DAY AFTER VALENTINE’S DAY. Haa! On V day, this is just for you!

Cooking is my art, and each day I accept the “artists challenge” using whatever I have in the fridge to make something beautiful! Because of the turmeric and curry in this recipe, it’s quite yellow-ish brown, so feel free to paint with whatever colors you have in your art box—the fridge! Switch up the veggies per your palette and your possessions and get wild, be free and most of all make it with love and gratitude for yourself!

Feeding a bigger crowd, but still want to bring curry to the party? Try our Slow Cooker Chicken Curry recipe.

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Coconut Curry Lentil Soup Recipe

    6 Servings


  • 4 cloves Garlic, chopped chunky
  • 1 White Onion, small, chopped
  • 1/2 cup Rainbow Radishes
  • 1/2 cup Fingerling Potatoes, chopped
  • 1 cup Celery
  • 1/2 cup Carrot, chopped
  • 2 teaspoons Ghee
  • 1 teaspoon Celery Seed
  • 1/2 teaspoon Cumin
  • 2 teaspoons Curry Powder
  • 2 pinches red hawaiian sea salt
  • 1 teaspoon Turmeric
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Crushed Red Pepper
  • Lemon Juice, fresh, to taste
  • 13 ounces Cream of Coconut, 1 can
  • 1 package Steamed Lentils, 17.6 oz
  • 2 tablespoons Sour Cream
  • Organic Blue Agave Sweetener, to taste


  1. Chop all veggies, keep ‘em separate from one another and set aside.
  2. Heat ghee in caste iron skillet on medium heat.
  3. Throw in onion, celery and ½ of the garlic and sauté until onion is tender (about 7 minutes).
  4. Add 1/2 of the can of coconut cream and rest of veggies, turn down heat to a low simmer and cover (open and stir regularly… you don’t wanna burn the cream) for another 7 minutes.
  5. Add the lentils and stir.
  6. Add the sour cream and agave to taste
  7. Serve atop microwave spaghetti squash or your favorite rice.


Source: Adapted from Love Shoes and Cupcakes
Adapted from Love Shoes and Cupcakes
Cooking Method:
Gluten Free
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Related Recipes:
Gluten Free Recipes, Lentil Recipes, Spaghetti Squash Recipes, Curry Recipes, Vegetarian Recipes, Vegetable Recipes, Sauteed Recipes, Freezer Meal Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Joli Selten-Forbes
Source: Adapted from Love Shoes and Cupcakes
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 175
Calories 342

% Daily Value*
Total Fat 22g
  Saturated Fat 18g
Sodium 192mg
Total Carbohydrate 22g
  Dietary Fiber 8g
  Sugars 3g
Protein 10g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Joli Selten-Forbes

About Joli

Joli is passionate about feeding people local to her in Los Angeles through her catering company, Mama Love Grub - especially food that's good for the soul and heart. That's why we're so glad to have her as a Gluten Free Fanatic!

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