Coconut Curried French Lentil Soup {Vegan} | Vanilla And Bean

Coconut Curried French Lentil Soup

Rich, creamy, and comforting, this nutritious soup will become a family favorite. Under an hour, and it's ready easily fitting in to your weeknight dinner plans. {Gluten Free + Vegan}
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5 Servings
Calories 431kcal
Author Vanilla And Bean


  • 2 Tbs Coconut Oil
  • 3 Cloves of Garlic minced, about 1 1/2 Tbs
  • 1 C Yellow Onion small dice, about 1
  • 1 1/2 tsp Cumin ground
  • 1 tsp Curry Powder I use hot madras
  • 1 tsp Thyme dried
  • 1/2 tsp Cinnamon ground
  • 6 C Vegetable Broth
  • 1 1/2 C French Green Lentils picked through and rinsed, aka Lentils du Puy
  • 2 Leaves Bay
  • 14 oz Can of Coconut Milk with 2 Tbs reserved for drizzling (1 Can)
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 2 Sprigs of Fresh Cilantro chopped, for garnish (optional)
  • 4 Sprigs of Fresh Thyme for garnish


  • Heat oil in a large Dutch oven or 5 quart sauce pan on medium heat. Add the garlic and onion, stirring frequently until the onions are softened, about 4 minutes. Stir in the cumin, curry powder, thyme, and cinnamon and cook for one minute, stirring several times until fragrant.
  • Pour in the broth, add the lentils and bay leaves. Bring to a simmer, then turn heat to low, gently cooking the soup for about 35 minutes or until the lentils are tender. Remove the bay leaves. Transfer 1/3 - 1/2 of the soup to a high speed blender. Open the steam vent and place a damp towel over the top to allow some steam to escape while blending. Blend until smooth and thick. Alternatively, an immersion blender can be used to puree the soup. Return the pureed portion back to the soup pot and stir in the coconut milk. Add the salt and pepper and taste to adjust seasoning as desired. Gently reheat on low if needed.
  • Ladle into bowls and drizzle reserved coconut milk over the soup. Garnish with fresh cilantro and/or thyme as desired.


This soup freezes with ease. Simply fill a jar with desired amount, leaving at least a 1/2" of headspace at top, lid, and freeze for up to a month. Thaw overnight in fridge.
Adapted from McCormick's.


Calories: 431kcal | Carbohydrates: 43g | Protein: 16g | Fat: 23g | Saturated Fat: 20g | Sodium: 1378mg | Potassium: 755mg | Fiber: 18g | Sugar: 5g | Vitamin A: 738IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 8mg