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.
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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.
Lou says
My dad said he wanted lentil soup so I thought I would make Sam’s vegan curry lentil. Just finished cooking and it tastes delicious. I made it the night before because Sam said tomorrow it will taste even better now I think I need to find my vegan naan recipe. 👍😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum, Lou! 😍 I hope your dad loves it too! Enjoy!!
Krystle says
can I use red lentils?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Krystle! You can use red lentils, but they cook much faster and break down more than brown or green lentils, so the soup will have a softer, thicker texture. 😊 Just keep an eye on them as they cook since they’ll be ready sooner!
Xriq says
Hi! Can I make this soup with a slow cooker?
How would the lentils work if via slow cooker?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Xriq! Yes, this should work well in a slow cooker! 😊 Add everything except the coconut milk and cilantro, then cook on LOW for about 6–8 hours or HIGH for 3–4 hours, until the lentils are tender. Stir in the coconut milk at the end and heat through. If using red lentils, I’d add them much later since they cook much faster and can get mushy.