bowl of coconut curry lentil soup next to salt cellar and bowl of sliced lemon wedges

Coconut Curry Lentil Soup with Kale

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This Coconut Curry Lentil Soup is a creamy, cozy hug-in-a-bowl! It’s the perfect nourishing meal or side to satisfy your comfort-food cravings. Vegan & Gluten-Free.


  • 1 tablespoon extra-virgin olive oil (sub 1/4 cup broth for oil-free)
  • 1/2 yellow onion, finely diced
  • 4 ounces (115 g) shiitake mushrooms, sliced
  • 1“piece of ginger, finely chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon salt-free curry powder blend
  • 1 small cinnamon stick (optional, or add 1/4 tsp ground cinnamon)
  • 1 large sweet potato, peeled and diced (3 cups or 330 g)
  • 1 cup (200 g) dry brown lentils
  • 5 cups low-sodium vegetable broth (store-bought or homemade)
  • 1 13.6 ounce (400mL) can full-fat coconut milk
  • 1 bunch of lacinato kale, de-stemmed and chopped
  • Juice of 1/2 lemon
  • salt and black pepper, to taste


  1. Sauté: Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and sauté for 3 minutes, until translucent. Then, add the mushrooms and cook for another 2 to 3 minutes, until they have wilted slightly. Finally, add the ginger, garlic, curry powder, and cinnamon stick; sauté for 1 minute, until the spices are fragrant.
  2. Bring to a Boil: add the sweet potato, lentils, broth, and coconut milk to the pot and mix well. Bring to a boil over high heat, then reduce the head to medium/medium low. Simmer for 20-25 minutes, until the lentils are tender.
  3. Final Touches: turn off the heat and mix in the kale and lemon juice. Season with salt and pepper to taste, if desired. Transfer the soup into serving bowls and enjoy warm. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.


  • Substitutions: shiitake mushrooms can be swapped with cremini – the flavor will be slightly different, but still good! Sweet potato can be replaced with another squash. You can use light coconut milk or oat milk instead of coconut milk, but the broth won’t be as rich. I don’t recommend replacing the lentils – different varieties have different cooking times, and brown lentils hold up well to cooking while still getting a little creamy.