Before I get to Vegan Curry Lentil Soup (which I'm currently obsessed with and can't wait to get to), I have to tell you some pretty crazy news. My cookbook Fuss-Free Vegan is selling out! It's already completely sold out on amazon.ca and on Barnes & Noble. There are even people trying to sell used copies on amazon.ca for $150, how crazy is that!? Do not buy my book for $150, it's not a good deal. Luckily, there appear to be some copies of my book still on amazon.com and just a couple left at Indigo. The book is being reprinted but I am not sure when the reprint is arriving, so if you want your hands on a first edition, you better go hop like a bunny and get one now!
Now on to Vegan Curry Lentil Soup!
Just looking at these pictures I wish I had a big bowl of this soup in front of me again right now... even though it's currently first thing in the morning and that might be an odd breakfast choice.
Vegan Curry Lentil Soup is the perfect way to celebrate my cookbook's success. I know most people celebrate with fancy cocktails, or maybe some champagne cupcakes, but I assure you, I have already done lots of celebrating with boozy and sweet treats over the holidays. Now that it's January (also known as #veganuary), I'm looking to celebrate instead with a warm, hearty, spicy, bowl of health. Oh boy does this fit the bill!
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).
In true fuss-free style, this recipe is very easy to make. 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.
To make Vegan Curry Lentil Soup: 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.I love brown or green lentils for this recipe as they are a bit heartier and have more chew, but if you would prefer to use red lentils, do not add them until the last 10 minutes of cooking so they don't get mushy.
Stir in the coconut milk and heat through. Serve hot and garnish with cilantro.
(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.
Notes
Nutrition
Bon appetegan!
Sam.
Kelly says
This had a little too much of a tomato flavor for my liking, it overpowered the curry. Next time I think I'll try using 1/2 the amount and see if it's better for me! But if you like tomato soup, you would like this.
Amanda says
Great recipe! I make lentil soup a lot in the winters to bring to work during the week. I followed this one exactly and it is definitely my favorite of all those I’ve tried. Doubled the recipe and made it for a group of runners following a very hilly 10k yesterday. It was a hit and disappeared quick! My boyfriend agreed it’s the best one I’ve made. Thank you!
Sam Turnbull says
Love that! I miss running! (I can't run anymore due to a broken ankle). Thrilled it was a hit 🙂
Val says
This soup was so good and so easy. We love lentil soup and this just became a favorite!
Sam Turnbull says
So happy you enjoyed it, Val!
Kathryn says
My family is in love with this recipe. My husband would eat it every night if I made it for him. I love the smells of the fresh ginger and curry. I pour it over jasmine rice. It is simply perfect.
Sam Turnbull says
Yay!!! So thrilled you're both such a fan of the soup! It's one of my faves too 🙂
Tereza says
This is not surprising. It has all the ingredients I'd expect in this kind of lentil soup, but it's so delicious! I will never get tired of it! I have to serve it over some rice otherwise it'd be gone in two minutes!!! Thanks
Sam Turnbull says
Haha! Amazing! So happy you're a fan 🙂
Andrea says
This was SO GOOD! I made some for lunch and my family ended up polishing the rest off before I could snag another bowl for my dinner. Since then it's become a staple soup in our home. I thought I didn't like lentils but it turns out with the right seasoning they are AMAZING. Whenever I have them laying around, I like to add mushrooms but the recipe is perfect as is. Thank you for sharing your delicious recipe!
Sam Turnbull says
Aww I love that!! Thrilled you love it so much and have learned to enjoy lentils, Andrea 🙂
David Duggins says
I've made this twice now. My new favorite way to eat lentils!! I use metric system and it's just a bit easier to deal with 1 liter rather then try and measure out 705 ml of veggie broth. So I've added an additional 1/2 cup of lentils (I usually wait until closer to the end and use red lentils for the extra 1/2 cup). It works out great! First time I made it I didn't have any ginger or cilantro. This time I have both, so looking forward to lunch in about 30 minutes!!
Sam Turnbull says
So happy you enjoy it, David 🙂
Kim says
Made this today for lunch and it was just a big bowlful of YUM! I adjusted the spice to my liking and used red lentils so I added them a little later like you said. Whenever I use brown lentils, they usually dont come out as tender as I like when I cook then on the stovetop. But omg! So good!
Sam Turnbull says
Yay!! So thrilled you enjoyed it so much, Kim 🙂
Mark says
We like the lentils softer, as well. You can just cook the brown lentils a little longer. I did between 35 and 40 minutes.
Elaine says
I haven't made this yet but am anxious to do so. I'm so confused about curry powder.....there are so many different kinds. I have some Mae Ploy red curry paste. Would that work??
Amanda says
I've never cooked with lentils, but I'm told you have to prepare them first? Is that something you have to do with this recipe?
Sam Turnbull says
The lentils used here are dry and this recipe include the directions to prepare the lentils for this soup recipe. No need to do anything in advance. Enjoy!
MELINA says
Made this a few nights ago! SUCH A HIT! We had it with some tortilla chips. My coworker is vegan so she definitely loved and appreciated it too!
I love that it's super affordable. Other than buying the Curry Spice, everything else was about $1.50 per ingredient. The Curry Spice I bought it for $2.00 at Target.
Sam Turnbull says
Yay! So happy you enjoyed it, Melina!
Carol says
I have 5 grandchildren that are vegan and the first recipe I tried was the Potato and Corn Chowder. What a hit. Grandma can cook them something other than beans! I can purchase the ingredients at a conventional grocery store. You’re site was the best thing I’ve found on the internet in a long time. I’ve gone ahead and purchased the cookbook so we can enjoy more of your recipes and who knows grandma might end up vegan. Thank you for all the vegan advice and the great recipes.
Sam Turnbull says
Wow! I am so flattered, thank you so much, Carol!!! Thrilled you are enjoying my site, and I hope you love the book too 😀
Angela says
5 vegan grandchildren!! WOW that is amazing!!
Laura says
Sam I made the Curried lentil soup yesterday . Didn't eat it until today.
OMG it is soooo good!! I love lentil soup. But this is my new fave
Bonus my kitchen still smells awesome. I did get you book and am looking forward to making everything!
Sam Turnbull says
Yay! Thrilled you enjoyed it so much, Laura! I hope you love the book too 🙂
Aj says
This has become a regular on our dinner rotation, so yummy! I just throw everything but the oil in the crockpot and let it go for 8 hours. I also add a bit of pineapple juice to balance out the heat from the curry powder I use. The kids like to add pineapple chunks to their bowls. A family favorite!
Sam Turnbull says
Pineapple! What an interesting addition! So happy you are loving it Aj 🙂
Jennifer says
Delicious! We made this last night for dinner. It had so much flavor! We threw in a big handful of spinach at the end just because we are trying to add greens everywhere. Otherwise we followed the recipe exactly. We will be making this again. 🙂
Sam Turnbull says
Yay!! So happy you enjoyed it, Jennifer. Always a good idea to add in some greens 🙂
Srivani says
Made this last night for dinner. A huge hit with the entire family. In true "Sam Style", this was super easy to make and oh-so-delicious! I blended some for the 13-month old son and very picky 4 1/2 year old daughter (actually blended more for her so she wouldn't see all the amazing lentils and tomatoes; the boy will eat EVERYTHING!)... and they both ate their entire servings (even sending some to School for my daughter, she liked it that much!). Definitely a quick and simple recipe to keep in the rotation - although, you've provided so many delicious and simple recipes that my "rotation" is almost a year long by now! FYI - also made your Dreamy Coleslaw from FFV - LOVE IT!
Sam Turnbull says
Hahaha!! So happy you and your kids love another recipe, Srivani! I think you are my official taste tester now!
Belinda Johnson says
Made this today. It was simple and delicious. Love your book.
Sam Turnbull says
Woohoo! Thrilled to hear both of those comments 🙂
Shan says
Planning a kindle version of your book? Love your recipes!
Sam Turnbull says
You can already get my book on Kindle right here 🙂
Kelly says
I made this yesterday--it was so delish and perfect for a chilly winter's day. My non-vegan hubby who is a tough critic really liked it as well! I got your cookbook for Christmas (it was on my wish list) and I love it (I just made the rice paper bacon - the flavors are spot on)! Thanks for all of the awesome recipes!
Sam Turnbull says
Yay! SO happy you both love the soup, and the cookbook! The rice paper bacon is addictive!!!! 🙂
Ana says
I must try this! I love lentils and I love curry, which I only ever had with chicken, and have obviously not had since going vegan... I can't wait to try the combination. Thanks for another great recipe Sam 🙂 Do you think it would still be as good if I skipped the coconut milk? I'm kind of trying to cut back on the calories :/
Sam Turnbull says
Oh, you'll love this combo then, Ana! Yes, it's still yummy without the coconut milk. The coconut milk does add a lovely richness to it. If you want a little of that you could drizzle coconut milk to taste on top of the soup, it would look very pretty too 🙂
Diane says
Sounds delicious!
If you wanted it to be more of a regular curry and less of a soup, could you just add less vegetable broth? And if so, how much less do you think? Thanks for so many wonderful recipes! <3
Sam Turnbull says
I would try reducing the broth to 2 cups. Enjoy!