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Adapted from The Modern Proper

A creamy, rich coconut curry broth loaded with veggies makes this coconut curry lentil soup the perfect 30-minute, one-pot dinner. Oh, and P.S. it’s vegan!

Servings: 4

Total Time: 45 Minutes

coconut curry lentil soup


  • 1.5 cups dried brown lentils
  • 2 cans coconut milk
  • 6 cups chicken stock or vegetable broth (for vegan)
  • 2 cups sweet potatoes, peeled and cubed
  • 4 cups packed kale, stems removed and cut into strips
  • 2 tbsp olive oil

  • 1 large onion, chopped
  • 1 tbsp Sahara Foods’ crushed garlic
  • 1 tsp Salt
  • 1 tbsp Sahara Foods’ ground ginger
  • 3 tbsp Yellow curry powder
  • 1 Cinnamon stick, or 1/2 tsp ground cinnamon


  1. In a large pot, heat olive oil over medium heat. Add onions and sauté for about 5 minutes.

2. Add all other ingredients except for kale and bring to a boil before reducing to a simmer.

3. Allow the soup to simmer covered for 20 minutes.

4. Add in kale and simmer uncovered for another 5-10 minutes. Serve with warm bread and enjoy!

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