Curry Lentil Soup
This post may contain affiliate links. Please read our disclosure policy.
Curry Lentil Soup is hearty, comforting, and brimming with warm spices. Made with simple pantry ingredients, it's naturally vegan, protein-packed, and ready in about 30 minutes, perfect for a quick dinner or nourishing lunch.
Love lentil soup? Try this Barley Lentil Soup too!
Why I Love This Soup Recipe
If there were ever a soup I crave in the chilly months of fall and winter, it would be Curry Lentil Soup. A perfect blend of my favorite spices.
- Quick & easy: A weeknight-friendly soup that comes together fast.
- Wholesome: Lentils are full of fiber, protein, and plant-based goodness.
- Flavorful: Curry powder, ginger, and turmeric add depth and warmth.
- Flexible: Works with red, green, or brown lentils, and is easy to adjust spice levels.
Ingredients You'll Need
(Full measurements are in the recipe card below.)
- Olive oil - for sautéing vegetables.
- Onion, carrot, garlic - classic soup aromatics.
- Fresh ginger - brightens and balances the spices.
- Curry powder & turmeric - the heart of the flavor.
- Crushed red pepper flakes - optional heat.
- Lentils - brown/green for texture, red/yellow for creaminess.
- Diced tomatoes - add body and acidity.
- Coconut milk - makes it rich and silky.
- Salt & black pepper - to taste.
How to Make Curry Lentil Soup
Heat olive oil in a Dutch oven over medium heat.
- Sauté aromatics: In a large pot, heat olive oil. Cook onion and carrot until softened. Stir in garlic and ginger.
- Add spices: Sprinkle in curry powder, turmeric, ginger, and red pepper flakes. Stir briefly until fragrant.
- Simmer: Add lentils, undrained tomatoes, and water (or broth). Bring to a boil, reduce heat, and simmer until lentils are tender (about 20 minutes for red lentils, 25-30 minutes for green/brown).
- Finish: Stir in coconut milk, season with salt and pepper, and simmer 5 minutes more.
- Serve: Ladle into bowls and garnish with fresh cilantro, lime wedges, or yogurt (if not vegan).
Variations
- Add greens: Stir in baby spinach or kale just before serving.
- Make it creamy: Purée half the soup with an immersion blender for extra body.
- Protein boost: Top with shredded chicken (not vegan) or chickpeas for more texture.
- Spice swap: Try garam masala, curry paste, or smoked paprika for a flavor twist.
Serving Suggestions
- Crusty bread, naan, or pita for dipping, or an easy skillet bread or corn muffin.
- Simple side salad with cucumber and tomato.
- Over steamed rice for an even heartier meal.
Storing & Make Ahead
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop, adding broth or water if too thick.
Kitchen Equipment Needed to Make Soup
One of the things I love about soup is that it's incredibly easy to make, requires very little kitchen equipment, and simmers on the stovetop with little effort. Here's what I use to make this soup:
- Dutch Oven: I love a cast-iron enameled Dutch oven as it retains heat and cooks soup beautifully. A medium size works great, but even a large (6-quart) is fine too.
- Chef's Knife: There's minimal chopping needed in this recipe, but a good-quality chef's knife is always a plus in the kitchen.
- Cutting Board: Again, a great cutting board is like a gift to yourself in the kitchen.
Recipe FAQs
Red or yellow lentils cook quickly and give a creamier texture, while green and brown lentils hold their shape for a heartier bite.
Yes. Sauté the aromatics and spices first, then transfer everything (except coconut milk) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in coconut milk at the end.
The curry flavor is warm but mild. Increase or decrease the red pepper flakes for heat.
More Soup Recipes We Love
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
Curry Lentil Soup Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 4 garlic cloves minced
- 3 teaspoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon ground ginger or 1-inch fresh ginger, finely chopped
- ¼ - ½ teaspon red pepper flakes
- ¾ cup lentils
- 1 (14.5-oz) can petite diced tomatoes
- 1 (13.5-oz) can unsweetened coconut milk
- salt and pepper to taste
Instructions
- Heat oil in a Dutch oven over medium heat. Add the chopped onion and carrots; saute until golden brown, about 7 to 8 minutes.
- Stir in garlic, curry powder, turmeric, ginger, and red pepper flakes; cook 2 minutes more or until fragrant. Then stir in the lentils and cook for 1 minute more.
- Add undrained tomatoes, 2 ½ cups water, and season with salt and pepper. Then stir in the coconut milk (reserve a couple of tablespoons for drizzling).
- Bring the soup to a boil then reduce to maintain a simmer. Stir occasionally and cook until the lentils are soft, about 20 minutes. Season to taste with salt and pepper as needed.
- Divide soup between bowls, drizzle reserved coconut milk, and top with freshly chopped parsley if desired.
Notes
- Lentils: Red or yellow lentils cook more quickly (about 20 minutes) and give a creamier texture. Brown or green lentils hold their shape and take a bit longer (25-30 minutes).
- Coconut milk: Use full-fat for a rich, creamy soup. Light coconut milk will work but the flavor will be less indulgent.
- Spice level: The curry powder is mild; adjust red pepper flakes to taste.
- Make-ahead: The soup tastes even better the next day as flavors develop. Add a splash of broth or water when reheating if too thick.
- Storage: Keeps up to 4 days in the refrigerator or 3 months in the freezer.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Delicious, comforting soup; even better the second day. It is pretty and the four servings are generous.
I'm so glad you enjoyed the soup. You're right, the servings are generous and I love the leftovers too!
So good!
I have just taken these off the hob and they are looking and smelling delicious.
I used brown lentils, just a scant tsp curry powder, other spices as stated plus a scant tsp each coriander and sweet paprika. Also only added 3/4 can water and finished off for about 10 mins with lid off. They are a great consistency and looking forward to having a bowl later😉
Hi Sandra! I love your addition of coriander and paprika. It sounds so good -- I wish I had a bowl today too! I'm so glad you tried it and thanks so much for letting me know.
all i had was green lentils, which took longer - maybe 35-40 minutes instead of 20. until they stated to break down, i was concerned because soup's consistency seemed very thin and watery, with the curry flavor overwhelming, almost harsh.
in the end, tho,. it thickened up and flavor mellowed a bit - but i still may use a bit less curry next time. 2 tablespoons is a lot of curry!
Hi Anne! That is a great call-out on using green lentils. I'm going to add a section in the recipe about different kinds of lentils and their cooking times. Thank you so much for trying the recipe and letting me know how it turned out!
i think that it is a good idea for you to add a section on lentils.
i have found that red lentils and black lentils are also distinctly different from using brown lentils, which i have to say i usually prefer - but these days you never know what you'll find available at the store so you take what you can get!
i'm looking forward to trying your skillet bread recipe sometime soon.
We love curry dishes and this one is great! The perfect balance of curry and lentils. Thanks!
It looks like an easy recipe, your recipe calls for lentils what type are you recommending
Hi Gillian -- it is a really easy recipe. I'm using brown lentils because I like that they hold their shape, but any kind of lentils work just fine. Red lentils cook a bit faster so watch for that if you're using those.
This recipe for a curry lover like myself is easy to make and delicious to taste. I've made this recipe on several occasions and it's a curry lovers delight. Thank you
Yay! I'm so glad you liked it! Thank you for trying the recipe and letting me know how it worked for you.