Vegan Curried Red Lentil Kale Soup

This curried red lentil kale soup is creamy, hearty, full of mouth watering flavor and it’s perfect for a chilly winter night.  I’ve been on such a soup kick lately.  But my favorite flavor that I keep coming back to is curry, especially coconut curry… oh my goodness I just love me some coconut curry! If you do too then you are going to love this soul warming soup! I made this for my family and for several guests that we’ve had over for dinner and they all LOVED it asking for seconds AND the recipe.

Up until a few years ago, when I decided I was going to heal my fibromyalgia with food I was never in the kitchen.  I hated to cook and could NOT follow a recipe to save my life.  So, the fact that I’m whipping up dishes that my family and friends love and want more of is the greatest sense of satisfaction for me.

Vegan Coconut Curry Lentil Soup

This winter here in southern California we’re receiving more than usual rain.  Let me just clarify, our “more than usual” is probably everybody else’s less than normal but hey we are happy to be getting it nonetheless.  So these, cooler evenings call for something warm, and comforting right? I usually make enough for two nights because left overs are so nice to come home to instead of having to cook again.

Vegan Coconut Curry Lentil Soup

I use kale in the recipe but if you prefer spinach or another hearty green that’ll do too.  I’m partial to the kale because it makes for a nice hearty, rustic  addition to the soup.  I didn’t have tomatoes at the time of making this recipe but usually I add them because they give such a nice savory and salty flavor.  So if you have tomatoes on hand I suggest using them.

Vegan Coconut Curry Lentil Soup

Vegan Coconut Curry Soup

One of the best perks about eating a plant-based diet is that you can pretty much eat as much as you want.  When you’re eating the right foods, whole foods, plant-based foods your body can metabolize it much more efficiently so you don’t have to carb or calorie count.  So in the servings I wrote that it makes for five but if you eat large portions like I do, which is about two large bowls, then it might make four servings so just keep that in mind.

Vegan Coconut Curry Soup

Serves: 5

Prep time: 15 minutes Cook time: 35-40 minutes


1.5 cups red lentils, (soaked 8+ hours in filtered water, drained then rinsed)

3 cups curly kale, finely chopped

1 yellow onion, diced

3 carrots, chopped

4 cups vegetable broth

14 ounces full fat coconut milk

1.5 tablespoons curry powder

1 tablespoon cumin

1/4 heaping teaspoon cayenne powder

(optional) 1/2 teaspoon Himalayan salt

1/4 cup water

Directions: 1) In a large pot cook the onion with about 1/4 cup water until translucent (about 5 minutes). 2) Then, add spices (and tomatoes) and continue to cook for about 3 minutes, mixing everything in well. 3) Add lentils and broth and bring to boil. 4) Lower flame to medium-low and add carrots.  Let simmer for about 35 minutes or until lentils and carrots are soft.  5) Stir in coconut milk and cook for another 5 minutes. 6) Turn off stove and add kale. Let it sit for another few minutes until the kale is soft and serve in bowls.

NOTE: Adjust the spices as desired adding more as needed to taste.

I can’t wait for you to try this recipe and when you do I’d love for you to let me know how you like it below in the comments, I love hearing your feedback!


  1. Astrid on February 11, 2015 at 5:19 am

    Sono senza parole! Con questa ricetta ti sei superata

    • Christine on February 11, 2015 at 8:57 am

      Grazie carissima,sono cosi contenta che ti piaccia! Spero che riesci a provarla presto. Un bacione.

  2. Naoise on February 12, 2015 at 4:26 pm

    Do you think it will work without the coconut milk?

    • Christine on February 12, 2015 at 4:58 pm

      Yes absolutely it will. I’ve tried both and though my favorite is with the coconut milk, it’s still full of lots of flavor without it. It just won’t have that creaminess to it.

  3. Ronna Denton on February 13, 2015 at 9:09 am

    Dennis and I had this soup last nite for dinner And it is so very good! We will be having this again! We especially enjoyed the kale in it. I also made the Fibro Fighter juice, which we both tasted, but I gave to one of my daughter-in-laws as she lives with fibromyalgia, we liked that very much too! Tonight we will be trying the Shredded Rainbow Salad and I can’t wait it looks so tasty. Thanks

    • Christine on February 13, 2015 at 4:25 pm

      Hi Ronna. I’m so happy to hear that! You’ve been here almost since I created my first recipe. I so appreciate your support!I hope you enjoy the salad as much. Lots of love!

  4. Lise on March 12, 2017 at 7:53 am

    I make a version of this soup often. Just a tip… no need to soak lentils. They cook up fine without it. I use a tablespoon of tom paste in place of tomatoes.

    • Christine on March 13, 2017 at 2:11 am

      Hi Lise, that’s great to hear you’re enjoying the soup. It’s one of my faves too! I appreciate you sharing the tip about the tomatoes. You’re right as far as cooking goes they cook fine without needing to be soaked. It’s more for health reasons that I soak them. Nuts, seeds, and legumes contain phytic acid which impairs absorption of vital minerals in the body and can even promote mineral deficiencies. So that’s why I always encourage soaking them when possible, but it’s totally optional. Thanks again for sharing!

  5. Karen K on July 28, 2018 at 12:41 pm

    Great delicious soup! How much of the tomatoes do you use?
    I finished the soup with the juice of 1/2 a lime. It Added a perfect touch of freshness!
    Thanks for a wonderful soup suggestion!!

    • Christine on July 30, 2018 at 10:44 am

      Hi Karen, thank you so much so happy to hear that!This is definitely one of my favorite soups and I’ve brought it to many a pot luck dinner where it’s been a hit. I didn’t even think of sharing the amount of tomatoes I’m so glad you asked… usually about 2-3 chopped tomatoes. The lime juice would be a great addition, I’ll have to try that next time!

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Christine Roseberry

About Me

Hi, I’m Christine, thanks for stopping by! As a fibromyalgia thriver (symptom-free for over 10 years now thanks to diet and lifestyle changes), it is my passion to share the healing power of food.

As an RN and Holistic Nutrition Practitioner, it is my desire to empower you to take charge of your life.

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