Author: This curry lentil soup is hearty, comforting, and packed with warming spices. Made with lentils, tomatoes, coconut milk, and curry powder, it's an easy one-pot meal that's perfect for weeknights, meal prep, or whenever you need a big bowl of something cozy and nourishing.
This curry lentil soup is one of those recipes that's absolute comfort food for me. The lentil and tomato base make this soup hearty and satisfying with rich and aromatic spices, and coconut milk stirred in at the last minute for a little creamy bliss. And if you're into hot spice (which I totally am) you can optionally kick it up with cayenne (which I totally did). Most of the time is spent just letting the soup simmer away, which will make your kitchen smell amazing. This soup is gorgeous freshly made but it also holds up well and gets even better the next day, making it perfect for a make-ahead meal.
What Makes This Curry Lentil Soup the Perfect Comfort Food Meal
- Hearty and satisfying: Lentils make this soup filling enough to enjoy as a meal without any other sides.
- Easy one-pot recipe: Everything cooks in a single pot for easy cleanup.
- Great for meal prep: The flavors deepen and improve as the soup sits.
- Naturally vegan and gluten-free: And made with simple pantry ingredients too!
Ingredients for Curry Lentil Soup
- Light oil: Canola, vegetable, avocado oil, or your preferred cooking oil.
- Onion, garlic and fresh ginger: Essential for building rich curry flavor.
- Vegetable broth: I like to use my homemade vegetable broth.
- Diced tomatoes: These add a little brightness and texture.
- Brown or green lentils: These hold their shape better than red lentils.
- Seasonings: Curry powder, cumin, salt, and cayenne (which is optional).
- Full-fat coconut milk: Creates a rich, creamy finish.
- Fresh cilantro: Adds freshness and a pop of color before serving.
How to Make Curry Lentil Soup
- Sauté the Aromatics: Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook for about 5 minutes until softened and lightly golden.
- Add the Soup Ingredients: Stir in the vegetable broth, diced tomatoes, lentils, curry powder, cumin, salt, and cayenne if using.
- Simmer: Bring the soup to a gentle simmer, cover, and cook for about 25 minutes until the lentils are tender. Stir in the coconut milk and cook for another minute or two until heated through.
- Serve: Ladle into bowls and garnish with fresh cilantro.
What to Serve with Curry Lentil Soup
This soup is delicious on its own, but it also pairs well with:
Storage and Reheating
- Refrigerator: Store leftover curry lentil soup in an airtight container in the fridge for up to 5 days.
- Freezer: Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of water or broth if the soup has thickened.
If you try this curry lentil soup, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Curry Lentil Soup
Servings: (makes about 6 cups)
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Ingredients
- 1 tablespoon light oil, (such as canola or vegetable)
- 1 yellow onion,, chopped
- 3 cloves garlic,, minced
- 1 inch piece fresh ginger, minced
- 3 cups vegetable broth
- 1 28oz can diced tomatoes
- 1 cup uncooked brown or green lentils
- 2 tablespoons curry powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼- ½ teaspoon cayenne, (optional for spice)
- 1 ½ cups full-fat coconut milk, (the kind in a can)
- 1 handful cilantro,, chopped
Instructions
- In a large soup pot, heat the oil over medium-high heat. When hot, add the onion, garlic, and ginger. Suaté for about 5 minutes until the onions turn translucent and begin to brown.
- Stir in the vegetable broth, diced tomatoes, brown or green lentils, curry powder, cumin, salt, and cayenne (if using). Cover and bring to a simmer. Cook for about 25 minutes until the tomatoes are cooked and the lentils are tender.
- Stir in the coconut milk and heat through. Serve hot and garnish with cilantro.
Cindy says
Can this soup be frozen?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, this soup freezes great! Let it cool completely, then store in an airtight container for up to 3 months. Just thaw and reheat when ready to enjoy 😊
Diane says
Loved this recipe. Blended some to make it creamy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! SO happy you love it Diane 🙂
Debbie Ternes says
This is by far my most favorite soup recipe!!! It's delicious, filling and easy to prepare. I sometimes add a scoop of rice or quinoa to my bowl before I fill it with soup.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum! Sounds fantastic! I am so happy you love it Debbie 🙂
Christine says
I'm not even a "soup" person, and I love this soup!
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Brooke Reynolds says
Absolutely love this recipe! I make it at least once a month.
Christiane says
Excellent recipe. Curry and coconut milk go so well together! I did not have any cilantro, so I just threw in a handful of spinach leaves and it worked out great.
Sam Turnbull says
So happy you loved it! 🙂
NB says
Ack I fucked up! Added crushed tomatoes. Tomato overload No good no good! How do I fix this? 🙂
Amanda says
Still loving this recipe after a couple of years. I love using french green lentils (I add 1/2 cup) and cook everything very slowly. SO SO GOOD!
Angela says
I haven't made this, but I've eaten it and will definitely make it. A friend gave me some that she had made & it was delicious. It reminded me of the mulligatawny soup I grew up with. Thanks Sam!
Coretta M says
I made this tonight with No chicken broth and added some frozen collard greens with the lentils. Yummy! Thanks for another great recipe, Sam!
Kristine says
I made this last night and it was fantastic! I didn't have any vegetable broth so i mixed up a broth powder and added water to it and it worked like a charm. Very filling and delicious with just the right amount of spice.
Nisha says
Even my daily-dal-eating Indian parents love this one!
Allyson says
Fantastic recipe! I made it in my Instant Pot, 25 minutes was perfect. Added a little coconut aminos and black pepper at the end, too. Easy and delicious flavors, thank you!
Pamela D. says
An outstanding recipe. This soup was an immediate hit for my spouse and me. Absolutely spot on balance of flavors. It did take longer than 25 minutes for the lentils to become tender - I know this can be a problem when you cook legumes with tomatoes. Still, it's so delicious it's worth the wait!
Linda says
You mentioned it took longer for the lentils - do you remember how much longer it took? I am trying to be more vegan, and am very new to cooking legumes. They never seem to be cooked right. This recipe doesn't say anything about pre-cooking or soaking the lentils, but I am wondering if I should.
Sam Turnbull says
Hi Linda, the lentils cook in the soup, there is no need to pre-cook them. Depending on the type of lentil it may take slightly less or more time to cook. You can test their doneness by tasting. They should be soft all the way through but still hold their shape. ENjoy!
Linda says
Thanks, Sam, for the info.
I am new to lentils so I don't know for sure what texture cooked lentils should have. I simmered the soup for 30 mins rather than 25. And I think I could have maybe simmered for a few minutes beyond that.
Having said that, this soup is delicious! I just had 2 1/2 bowls, quite full now.
Karen says
My son and I LOVE this soup, neither of us are vegans and its definitely in my top 5 soup recipes. Does anyone know how to adjust the spices if you double the recipe?
Sam Turnbull says
Wonderful!! You can double the spices if you double the recipe, or just add to taste 🙂
Cindy Landsdale says
I am not Vegan, I made this for my daughter who is Vegan and we have both said this is now our favourite all time soup!!!! Excellent! Thank you
Robyn Kurtz says
This was soooo good! easy and very tasty! we had over rice and spinach. Thank you!
Jess says
Delish! Love this recipe, so easy and versatile. I like to add frozen peas and spinach at the end. Thanks, Sam!
Sam Turnbull says
You're welcome!
Steph says
can I use some oat or almond milk instead of coconut milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Steph! Yes, you can. Just be aware that oat and almond milk are very low in fat, so they may split. To prevent this, I recommend using a higher-fat plant-based milk like coconut milk or cashew cream. If you prefer to stick with oat or almond milk, try stirring in a cornstarch slurry or blending in some cashews to help stabilize it. Hope that helps!
Meg Selby says
I've lost count of how many times I've made this soup. It is definitely a favorite! Perfect blend of spice and flavors. Thank you!
Mark says
So easy and so good. The whole family loved it! I’m trying to watch my sodium intake, so I skipped the salt and didn’t miss it a bit!
Sam Turnbull says
Wonderful! So happy you enjoyed, Mark!
Heather says
I made this for dinner last night and it was delicious!! I will be making it again very soon.
Sam Turnbull says
Wonderful!