Curried Red Lentil Soup
on Oct 11, 2020, Updated Aug 29, 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 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.
Video
Notes
Nutrition
Originally published December 7, 2018.
This recipe is amazing and one of my favorite things to eat. It’s incredibly delicious. Thanks for sharing this amazing, simple food.
Thanks so much, Amanda! Glad you love it.
Beyond the best!!!
Just made your soup with green lentils omitting the coconut milk and sugar. Absolutely delicious! Our friend’s one year old liked it more than anything she’s tasted yet!
Looking forward to trying it again with the red lentils and coconut milk. Thank you for sharing this:)
Aww, that’s so cute! I’m so glad it was a hit. Thanks!
Hi,
Just came across your recipe and can’t wait to try it. I’m wondering if green lentils can be substituted in this recipe?
Thanks!
Missy
You can, yes. It will just have a different texture since they don’t get soft like red lentils, and the cooking time will be slightly longer.
Beautiful soup, made many times this winter in Oz, I must say I have added 2 cups of lentils rather than 1 1/2 cups, just because I like a thicker soup. Thank you Deryn, a winner and thank you!
Thanks, Heather! More lentils sounds great to me! Glad you enjoy it.
i love this recipe, just wondering if anyone has made made it with orange sweet potato or pumpkin?
I haven’t but you definitely could! I would probably use 1 cup carrot and 2 cups sweet potato or pumpkin but you could play around with the ratio. You may need more liquid as well as it will be a bit thicker.
This soup is delicious, on the repeat list. Thanks for sharing!
This is such a delicious and hearty soup. My kids LOVE it and request it every week – which I’m happy to oblige!
That’s awesome! So glad you guys like it.
I used my Instant Pot.
I water sautéed the vegetables then added the remainder of the ingredients except the tamari & maple syrup which I added at the end.
I set the IP to 16 minutes with a 16 minute natural release. It cooked perfect!
That’s awesome! So glad you enjoyed it and thanks so much for the Instant Pot feedback!
I made this soup and it is absolutely delicious. I will keep on making it. Thank you.