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4.41 from 52 votes

Curry Lentil Soup

Curry lentil soup is an easy soup recipe that you can make in 30 minutes with just a few ingredients. This lentil soup with coconut milk is very comforting. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: Asian
Servings: 6 servings
Calories: 302kcal


  • 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


  • 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. 


  • 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.


Calories: 302kcal | Carbohydrates: 36g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 689mg | Potassium: 758mg | Fiber: 16g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 6mg