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Bowl of red lentil soup, pot of soup and another bowl of soup in background.

Curried Red Lentil Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


A cozy, curried soup that can be on the table in under 30 minutes. Chop a few veggies, throw everything in a pot, simmer until the lentils are tender and you’re done! 



  1. 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. 
  2. 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. 
  3. Add the lentils, diced tomatoes, coconut milk and broth and stir to combine.
  4. Simmer for 20-25 minutes, uncovered over low to medium heat until the lentils are soft and almost mushy.
  5. Stir in the coconut sugar and soy sauce (or gluten-free tamari).
  6. Serve right away topped with fresh cilantro, if desired.


The soup will thicken up considerably in the fridge. Enjoy it the next day as a stew or add a little broth or water to thin it back out.

Storing: Let cool before storing. Store in the fridge for up to 6 days or freeze for up to 3 months. If frozen, thaw overnight in fridge. Reheat stovetop or in the microwave until heated to your preference.


  • Serving Size: 1/6th of recipe
  • Calories: 265
  • Sugar: 10 g
  • Sodium: 450 mg
  • Fat: 3 g
  • Carbohydrates: 48 g
  • Fiber: 8 g
  • Protein: 13 g

Keywords: curried red lentil soup, curried lentil soup, vegan red lentil soup