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Coconut Curry Lentil Soup

An image of prepared Coconut Curry Lentil Soup showing a soup made with Campbell's® Condensed Tomato Soup, onion, curry powder, cooked lentils and coconut milk.
  • prep time: 10 min
  • total time: 20 min
  • serves: 2 people
  • calories: 413 1 serving

This creamy Coconut Curry Lentil Soup has all the hallmarks of being the ultimate comfort food- which is why it’s such a surprise to discover that it's vegan!  This lentil soup recipe starts with rich tomato and creamy coconut milk seasoned with garlic, onion, and traditional Indian spices, making a flavorful foundation for simmering hearty lentils in this soup-ified version of a curry. Even better, this vegan Coconut Curry Lentil Soup is a one-pot recipe, so you can make it almost as quickly as you’ll polish it off. Now that’s satisfying.


  • 1 teaspoon canola oil
  • 1 medium onion, diced (about 1/2 cup)
  • 1 clove garlic
  • 1 teaspoon curry powder
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
  • 1 1/4 cups water
  • 1 1/4 cups cooked lentils (from about 1/2 cup dry)
  • 1/2 cup unsweetened coconut milk


  • Step 1

    Heat the oil in a 2-quart saucepan over medium heat.  Add the onion, garlic and curry powder and cook and stir for 2 minutes.

  • Step 2

    Stir in the soup and water and heat to a boil.  Reduce the heat to low.  Stir in the lentils and coconut milk and cook for 5 minutes.  Season to taste with salt and pepper before serving.

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Calories 413
Total Fat 15 g
Sat. Fat 11 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 608 mg
Total Carb 57 g
Dietary Fiber 12 g
Sugar 18 g
Protein 16 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 36 %DV
Potassium 30 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.