Curry Lentil Soup


Curry Lentil Soup

Servings 4


  • 2 tablespoons coconut oil or extra-virgin olive oil
  • cups butternut squash, cut into small cubes
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 (2 ½-inch) piece ginger, peeled, and finely grated
  • 1 tablespoon yellow curry powder
  • pinch crushed red pepper flakes
  • 1 cup dried red lentils any color works- red is a bit sweeter
  • 2 tablespoons tomato paste
  • ½ cup finely chopped cilantro
  • 5 cups chicken/veggie broth or water
  • kosher salt + cracked black pepper
  • 1 (13.5-ounce) can unsweetened coconut milk, shaken well
  • 2 handfuls of fresh arugula optional
  • lime wedges for serving


  • Heat oil in a medium saucepan over medium. Sauté butternut squash 3-4 minutes, stirring often. Add onion and continue to cook with butternut squash 7-8 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomato paste, fresh cilantro, a generous pinch of salt, and broth or water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to soup. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Remove soup from heat, season with more salt and pepper if needed, and add arugula; combine well.
  • To serve, divide soup among bowls. Drizzle with reserved coconut milk and squeeze fresh lime juice. Enjoy!