Coconut Lentil Curry

A warming grounding winter dish

Serves: 4–6

Prep time: ~15 minutes

Cook time: ~35–40 minutes

A few years ago, I was on a solo road trip through the BC interior and stopped at a small café-style bakery in a quiet town along the way. On special that day was a coconut curry lentil soup.

After I left the café, the flavours lingered — warm, gently spiced, comforting. I found myself wishing I had ordered a second bowl.

When I returned home, I couldn’t shake the craving. I started recreating the soup in my own kitchen, adjusting and experimenting until I landed on a version that felt just right — cozy, nourishing, and deeply satisfying.

This recipe is my take on that memory. It’s warming and grounding, especially welcome during colder months, and one of those meals that only gets better with time.

Ingredients

• 2 tbsp coconut oil

• 1 large yellow onion, diced

• 3–4 cloves garlic, minced

• 1 tbsp fresh ginger, finely grated

• 2 medium carrots, sliced

• 1 medium yam or sweet potato, peeled and cubed

• 2 cans (400 mL each) full-fat coconut milk

• 1 box (4 cups / ~1 L) low-sodium vegetable broth *

• 1½ cups dry red lentils, rinsed

• 2 cups kale, stems removed and roughly chopped

• 1 medium zucchini, sliced or diced

• 1 large can (28 oz / 796 mL) diced tomatoes

• 1-11/2 tbsp yellow curry powder

• 1 tsp ground turmeric

• 1 tbsp red curry paste (to taste) *

• ½ tsp chili flakes (optional)

• Salt and black pepper, to taste

• Juice of 1 lime (about 2 tbsp)

• ½–1 tsp lime spice or lime zest

• 2–3 tbsp unsweetened shredded coconut

Instructions

1. In a large pot, heat coconut oil over medium heat. Add the onion and sauté for 4–5 minutes, until soft and translucent. Stir in the garlic and ginger and cook for another 1–2 minutes, until fragrant.

2. Add the carrots and yam. Cook for 3–4 minutes, stirring gently, allowing them to soften slightly and absorb flavour.

3. Pour in the coconut milk, vegetable broth, and red lentils. Stir well and bring to a gentle simmer.

4. Add the yellow curry powder, turmeric, red curry paste, chili flakes (if using), salt, and pepper. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils and yam are tender.

5. Stir in the diced tomatoes, zucchini, and kale. Simmer for another 5–10 minutes, until the greens are wilted and the curry feels well combined.

6. Remove from heat and stir in the lime juice, lime spice (or zest), and shredded coconut. Taste and adjust seasoning as needed.

Kitchen Notes

• This dish welcomes intuition — add more broth for a soupier texture or let it simmer longer for a thicker, stew-like consistency.

• Vegetable broth can be substituted with bone broth or chicken broth.

• Red curry paste is optional but adds depth and complexity to the finished dish.

• Vegetable swaps are welcome: yam can be replaced with squash or omitted altogether; spinach or chard can be used instead of kale; cauliflower can be added or substituted as desired.

• Flavours deepen beautifully overnight, making this an excellent next-day meal.

• Keeps well in the fridge for up to 4–5 days.

• Freezes well for up to 3 months.