Vegan Curried Lentil Soup Recipe from Running on Real Food

Curried Red Lentil Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

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




  1. Add the carrots, celery, onion and garlic to a soup pot with a splash of water.
  2. Cook over medium heat, stirring often, for 5-6 minutes. Add more water if it starts to dry out.
  3. Add the spices and stir to combine. Cook for another minute or two, adding a splash more water if needed.
  4. Add the lentils, diced tomatoes, coconut milk and stock.
  5. Simmer for 20-25 minutes until the lentils are soft and almost mushy.
  6. Stir in the coconut sugar and soy sauce (or gluten-free tamari).
  7. Serve right away or let cool and store in the fridge for up to 5 days or freezer for up to 3 months.

Keywords: easy, one pot, healthy, vegetarian, low-fat