Curried Red Lentil Soup
on Oct 11, 2020, Updated Oct 30, 2024
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This vegan curried red lentil soup recipe is wonderfully nourishing and easy to make in 30 minutes in one pot with simple, everyday ingredients.
About the Recipe
This dish combines the earthiness of red lentils with aromatic spices to create a comforting and satisfying plant-based meal. Loaded with nutrients and plenty of flavours, this is the perfect recipe to brighten up a chilly day. The recipe is:
- Made in 30-minutes with simple ingredients.
- One-pot recipe.
- Vegan, gluten-free and oil-free.
- Low in fat and high in protein.
- Good source of dietary fiber.
- Good for meal prep.
- Freezer-friendly.
Red lentils are delicious in soups and curries and create a wonderful soft and creamy texture. You can also try them in this Chickpea Lentil Soup, Vegan Red Lentil Dahl with Coconut Milk, Slow Cooker Red Lentil Chili and Red Lentil Tomato Soup.
Ingredients
- Red Lentils: This soup is made for red lentils though you can substituted brown or green lentils with additional cooking time.
- Diced Tomatoes: Any kind works but I like fire-roasted tomatoes for the best flavour.
- Coconut Milk: I like light coconut milk in this recipe but you can also use full-fat coconut.
- Broth: Any homemade stock or store-bought vegetable broth is suitable.
- Sweetener: The recipe calls for a touch of coconut sugar which is lovely alongside the spices, it’s optional but I really like adding a little sweetness to curry recipes…sub with maple syrup if you like!
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Additions/Variations
- Gluten-Free: Use gluten-free tamari or coconut aminos in place of soy sauce.
- Extra Veggies:Add up to 1 red pepper or 1 cup peeled and cubed sweet potatoes.
- Leafy Greens: Add up to 2 cups baby spinach at the end and stir in to wilt.
- Add up to 1 tsp red pepper flakes or 1/2 tsp cayenne pepper for some heat.
- Add up to 1 tbsp peeled and grated fresh ginger.
- Use garam masala or red curry paste instead of curry powder for a variation.
- A squeeze of lime or lemon juice is nice to finish the recipe or brighten up leftovers.
Step-by-Step Instructions
Step 1. Add the carrots, celery, onion and garlic to a large pot or dutch oven with 2 tbsp of water or vegetable broth. Cook for 5-6 minutes, stirring often until they’re starting to soften.
Step 2. Add the spices, stir and cook for a few more minutes. If needed, add another 1-2 tbsp of liquid to cook.
Step 3. Add the lentils, diced tomatoes, coconut milk and broth. Stir then simmer lightly over low to medium heat until the lentils are soft. This should take about 20 minutes.
Step 4. Stir in the coconut sugar and soy sauce (or gluten-free tamari). Give it a taste and season with salt and pepper if needed.
Divide the soup between bowls and serve topped with a sprinkle of fresh chopped cilantro, black pepper and squeeze of lemon or lime juice.
FAQs
Leftover soup can be stored in the fridge in an airtight container for up to 5 days.
Yes, this soup freezes well. Let it cool then store in a freezer-safe container or heavy duty freezer bag for up to 3 months. Thaw frozen soup in the fridge overnight then reheat on the stovetop or in the microwave in individual portions.
Yes, though it will have a different colour and texture. You’ll need a bit longer cooking time for green or brown lentils and may need a little extra liquid but you can add that as you go to adjust the thickness as needed.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Curried Red Lentil Soup
Ingredients
- 1 medium white onion, diced (approx. 2 cups, 300 g)
- 3 carrots, chopped into thick rounds (approx. 2 cups, 300 g)
- 3 cloves garlic, minced
- 3 stalks celery, chopped (approx. 320 g)
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups uncooked red lentils
- 1 14 oz can of light coconut milk
- 1 28 oz can diced tomatoes with the juices
- 4 cups of vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp coconut sugar or maple syrup
Instructions
- Add the carrots, celery, onion and garlic to a soup pot with 2 tbsp water or broth. Cook over medium heat, stirring often, for 5-6 minutes. You can use 1 tbsp olive oil or coconut oil to saute if you prefer.
- Add the spices and stir to combine. Cook for another minute or two, adding 1-2 tbsp more water or broth if the pot is getting too dry.
- Add the lentils, diced tomatoes, coconut milk and broth and stir to combine. Simmer for 20-25 minutes, uncovered, over medium heat until the lentils are soft and almost mushy.
- Stir in the coconut sugar and soy sauce (or gluten-free tamari). Season with additional salt and pepper, if needed. You can adjust the thickness by stirring in a little extra broth. Serve right away topped with fresh cilantro and a squeeze of lime juice, if desired.
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Notes
Nutrition
Originally published December 7, 2018.
I made this last night for dinner. It was absolutely amazing! I only had a small can of tomatoes and used half a can of coconut milk. I also cooked this in my instant pot, throwing everything in at the same time except for the coconut milk, I stirred that in at the end. The flavor profile in your recipe is spot on and restaurant worthy. This is a keeper and one I will make on rotation. Yum, yum,, yum.
Thanks very much! I really appreciate that I’m so glad you like it.