Green Coconut Curry Lentil Soup

Lou Stejskal (CC-BY)


  • 1 Tablespoon olive oil
  • ½ an onion, diced
  • 2 garlic cloves, minced
  • 2 cups cauliflower florets
  • 2 cups cubed sweet potato (about 1 large)
  • 2 cups cubed eggplant (about 1 small)
  • 1 Tablespoon fresh ginger, grated
  • 1 Tablespoon fresh turmeric, grated
  • Pinch of salt & pepper
  • 3 Tablespoons green curry paste
  • 1 cup green lentils
  • 1 can full-fat coconut milk
  • 1 can lite coconut milk
  • 2 cups water, plus more as needed
  • 2 – 3 cups spinach or green kale
  • Cilantro and hot peppers to garnish


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  1. Heat the oil in a large stockpot or Dutch oven. Add the onions and garlic and sauté until just starting to soften, 3 – 5 minutes.
  2. Add the cauliflower, sweet potato, and eggplant and sauté for another few minutes. Add the spices, curry paste, salt, pepper and lentils and stir to combine. Cook for 1 – 2 minutes.
  3. Add all of the liquid (including the coconut milk) into the pot and stir to combine. Bring the soup to a boil, then cover and reduce to simmer. Cook for 30 – 40 minutes until the lentils have cooked and the sweet potato is fork tender. Add more water if needed.
  4. Remove from the heat and stir in the greens. Continue stirring until the greens have wilted. Serve immediately with your choice of toppings.

Servings: 6

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