Curry Lentil Soup Recipe with Coconut Milk
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy soup of lentils and roasted squash flavored with curry spices, cinnamon, and coconut milk. Hearty and warming, it's a satisfying plant-based meal with aromatic spice depth.
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 large onion (chopped)
- 4 large carrots (chopped)
- 4 stalks celery (chopped)
- 1 medium butternut squash (seeded and chopped into cubes (approx. 3-4 cups))
- 5 cloves garlic (minced)
- 1 apple (chopped)
- 10 cups water (or vegetable broth)
- 1 can pumpkin puree
- 1 tablespoon curry powder (more to taste)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt (plus more to taste)
- 2 1/4 cups dried red lentils (green lentils would work great too)
- 15 oz (1 can) Coconut milk ((full-fat, reduced-fat))
- fresh green onion or cilantro (chopped)
- coconut milk or cream (full-fat)
- pumpkin seeds
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 30m
- Sodium
- 460mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1467mg
- Calcium
- 145mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 460MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.