Curry lentil soup is an easy soup recipe that is ready in 30 minutes and is very comforting. This lentil soup with coconut milk is a delicious alternative to your regular soups!
I love soup for any season especially the cold season. Our easy Mediterranean green lentil soup is packed with nutrients and if you're looking for a light soup with delicious spices, try turmeric red lentil soup or Chicken Lentil Soup which is super easy.
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About this recipe
This curry lentil soup is one of our favorite dishes to makes. It's an easy soup that's flavored with coconut milk. This smooth lentil soup doesn't take long to make. I love a good and easy soup especially when it's packed with flavors.
This curried lentil soup is made with red lentils which are very tender and easy to work with. Red lentils are thought to be originated in near East and Mediterranean area but now they are common all around the world and people use them in different cuisines. Some of the recipes made with red lentils are Turkish red lentil soup (mercimek corbasi) and our favorite Turkish vegan meatballs.
This soup is vegan and naturally gluten free. It's flavored with ginger, garlic and curry powder and would be great as an appetizer or a light lunch or dinner. What I love the most about this red lentil curry soup is that it's so simple and quick to make. The combination of flavors is perfect for a chilly evening to make you all warm and cozy.
Are lentils good for you?
Lentils are very versatile and can be used in different ways. They are also a good source of protein and are full of fiber. Lentils are a great source of iron and folic acid. They are also very good for your bones. You can read more about lentils on the Spruce Eats.
Ingredients
- Onion, garlic and ginger: These three ingredients are used as the base of the soup. Don't skip the ginger as it adds a lot of flavor to the soup. It's best to use fresh ginger and not powdered.
- Curry powder: Curry powder is usually not spicy and has a yellow-ish color. You can find it at almost any supermarket.
- Red lentils: Red lentils cook fast and break apart when fully cooked which make the soup extra smooth and creamy. I don't recommend using green lentils for this recipe.
- Coconut milk: Full fat coconut milk works best in this recipe. Make sure you're not using coconut cream. Shake the can well before opening it.
Instructions
Like any other lentil soup recipe, this curried lentil soup is a one pot recipe that is very simple to make and takes only 30 minutes from start to finish:
- Start with sauteing onion, garlic and ginger. Once the onion is translucent, add in the spice and red lentils.
- Cook for about two minutes and add in crushed tomatoes and water.
- Bring to a simmer and cook until lentils are tender, stirring occasionally to prevent sticking to the bottom.
- Add in coconut milk and stir well. Cook for another ten minutes and serve warm with a splash of lemon juice.
Frequently asked questions
Red lentils absorb a lot of liquid. Start with amount of liquid that's mentioned in the recipe. Keep a close eye and if it looks like the soup doesn't contain enough liquid, add more water or vegetable stock, ½ cup at a time.
Red lentils cook very fast. You only need to cook them for about 20 minutes in this curry lentil soup recipe. You will know red lentils are cooked completely when they're tender and can be blended easily.
Usually there is no leftover of this soup in our home because we finish it in one sitting. However, you can refrigerate the leftover lentil soup in an airtight container for up to three days. Reheat the soup in microwave or in a small sauce pan over medium heat.
You sure can. Lentil soups are very freezer friendly. Cool the soup completely and then freeze in an airtight container for up to three months. To serve, thaw in the fridge overnight or place it in a pot with ½ - 1 cup water and turn the heat to medium. Stir occasionally to break the frozen soup and heat it through.
Notes and tips
- I usually use water to make curry lentil soup but you can also use vegetable broth.
- To make this red lentil soup non-vegan, you can use chicken broth as well.
- Sweet potatoes compliment this soup very well. Cut one sweet potato into ½ inch cubes and add it to the soup with the red lentils.
- I use full fat coconut milk for this curried lentil soup. It makes the soup very creamy and smooth.
- This vegan lentil soup doesn't require blending since red lentils fall apart while cooking. However, you can always blend this soup if you like your soup to be ultra creamy.
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Step-by-Step Recipe
Curry Lentil Soup
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon curry powder
- 1 ½ cup red lentils
- 1 can crushed tomatoes 15 oz.
- 1 ½ teaspoon salt
- 4-6 cups water see notes
- 7 oz coconut milk see notes
Instructions
- Heat olive oil in a large pot over medium heat.
- Saute onion, garlic and ginger until onion is translucent.
- Add in curry powder and cook for about two minutes.
- Add in red lentils, stir and cook for about two minutes.
- Pour the can of crushed tomatoes into the red lentils with water and salt. Stir well so all the ingredients are combined.
- Bring to simmer and cook for twenty minutes until the lentils are tender.
- Add in coconut milk and stir. Lower the heat and cook for another ten minutes.
- Serve warm with lemon juice.
Notes
- I usually use water to make this recipe but you can also use vegetable broth.
- To make this red lentil soup non-vegan, you can use chicken broth as well.
- Sweet potatoes compliment this curry lentil soup very well. Cut one sweet potato into ½ inch cubes and add it to the soup with the red lentils.
- I use full fat coconut milk for this curried lentil soup. It makes the soup very creamy and smooth.
- This vegan curry lentil soup doesn't require blending since red lentils fall apart while cooking. However, you can always blend this soup if you like your soup to be ultra creamy.
Taryn
This was delicious. The curry was very filling and flavorful.
Allison
I added the sweet potato and it was delicious! Thanks for sharing!
P. Lightfoot
Missed the noted “sweet potato” option this time, but it turned out really well, without using any stock and using some ginger powder instead of minced ginger since I’m not a big fan. Looking forward to eating it for lunch tomorrow or a midnight snack as its finally become colder outside.
Shadi HasanzadeNemati
Glad you like it! It's one of our favorite soups too!
Axel’s Mom
Hi there! I live in the rural mountains of Idaho and couldn’t find red lentils this week. Will regular lentils work as well?? Thanks!
Shadi HasanzadeNemati
Hi! Yes they would work!
Sally
This is delicious and super easy. Tonight I added a couple of handfuls of torn fresh spinach leaves at the end. I have also served it over brown rice. I agree that the broth really boosts the taste. Thanks for this recipe!
Shadi HasanzadeNemati
Love the addition of spinach!