Curry Lentil Soup

Rating:

Total Time:

40 minutes

Difficulty:

Easy

It’s soup day here on WGC and this Curry Lentil Soup is going to go right up there with your other favs… I can guarantee it! No questions asked!

You didn’t think I’d let a week go by this fall season without a soup did you? I think not!! Just disregard the fact that it is literally 90 degrees in LA today… it’s fall on the calendar and we’re going with it. A few weeks ago I asked for your favorite soups on my IG stories and OMG soup is a hot topic… literally.

I got every answer under the sun. Most of which we already have here on WGC over in the soup section – but one that kept popping up was a lentil soup! Random, I know, but apparently everyone loves it. I’ll be honest, I was hesitant at first because I was somewhat skeptical of lentils as a kid – but mix it with coconut milk and curry and a TON of garlic and ginger and I could eat this every day.

This Curry Lentil Soup is the perfect soup no matter who you’re feeding. It’s naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk. All in all… it’s perfection.

You can use any color lentils you have on hand! And some goes for curry powder… red, yellow and green all work in this recipe interchangeably! The rest is pretty self explanatory. If you’re anti-cilantro then use some chives or basil on top! Just promise me that you won’t forget to garnish with the lime juice. That fresh pop of flavor really makes this dish sing!

Curry Lentil Soup from www.whatsgabycooking.com (@whatsgabycookin)

Curry Lentil Soup

Gaby
The most perfect (naturally vegan) Curry Lentil Soup in the world!! It's the perfect simple dinner and it's great for a take-to-work lunch moment!
5 from 23 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Soup
Cuisine Indian
Servings 4 people

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 yellow onion, finely chopped
  • 1 red bell pepper finely chopped
  • 8 cloves garlic, finely chopped
  • 2 1/2 inch piece of ginger, peeled and finely chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup lentils
  • 1 14.5 ounce can crushed tomatoes
  • 1/2 cup cilantro finely chopped, plus more for garnish
  • kosher salt and freshly cracked black pepper to taste
  • 1 13.5 ounce can unsweetened coconut milk
  • lime wedges for serving

Instructions
 

  • Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until golden brown, about 10 minutes.
  • Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.
  • Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.
  • Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.
  • To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with plenty of cilantro. Serve with lots of lime wedges.

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Recipe Rating




63 comments

    • Erica Oberbauer

      5 stars
      Very good! I had split peas in the house so I subbed those for lentils and still worked great. It’s abit spicy and I love it. Thanks for another great recipe Gaby! Can’t wait for the new book <3

  1. Marie

    Hi Gaby!

    Thanks for this beautiful soup recipe. Will definitely give this a try. Yummy!

    Please specify/recommend which type of lentil.

    Thanks in advance!

    • Gaby

      Hey Marie – it says in the copy of the post that any lentil works!! Dealers choice

  2. Monika

    Love, love , love all things lentil!!! This soup will be on rotation this winter!

  3. Susan Ferari

    If I wanted to use broth instead of coconut milk, what should I use?

  4. Alexandra

    Just confirming, it’s twelve and a half inch piece of ginger – you do say a heap of ginger and garlic but just thought I should check

  5. Lauren W

    Hey Gabay! Is there a certain curry powder brand you use? They’re all so different, I think

  6. Lizabeth

    5 stars
    Sooo good and so easy! I used 1 T curry powder and 1 T garam masala. Fire roasted crushed tomatoes were all I had on hand. This came together very quickly and it’s extremely satisfying and flavorful. I can’t get enough!

    • Krissy

      5 stars
      Delicious! I blended some of the soup up to thicken 🙂
      Will be making this again!

  7. Tiffany

    Do we have to use a Dutch oven? What’s a good substitute? I have a big pot and cast iron skillet.

  8. Lisa

    5 stars
    SO good! Adult and toddler approved. We had it over roasted spaghetti squash the 2nd day to stretch it out a bit further.

  9. Courtney

    This was very easy to make and didn’t dirty up a lot of dishes. I doubled the recipe and easily served 8 ladies at my book club with some leftovers. The flavor was great, though I definitely had garlic breath 🙂 I would make it again.

  10. Mary Jane Mitchell

    5 stars
    So delicious! I served this for our family dinner tonight so I doubled it. When I make it again, I won’t double the red pepper flakes – it was pretty spicy. Sour cream and a fresh squeeze of lime juice helped!

  11. Patrick

    Hi, Gaby Wow! Looks delicious! Love lentil last time I made Moroccan Spicy Lentil soup. Very tasty love big pan

  12. Stefanie

    Ok I am loving this soup!!! Made it yesterday morning before work…it is that easy and fast! Ate it for lunch 2x and loved every bite. Thank you!

  13. Kristina Kouznetsova

    5 stars
    So hearty and delicious! Incredibly easy to put together and inexpensive to make ALOT. Great for leftovers or to freeze. I left out the cilantro and I did add a little more coconut milk and curry powder but thats just a personal preference.

  14. Sarah

    5 stars
    This was delicious! I’m eating it as I type. I added a bit more ginger and curry because i used a 28oz can of tomatoes (all I could find in Toronto) and I can’t get enough.

  15. Melissa Roos

    5 stars
    Super simple to make and so tasty! Don’t leave out the lime as it really enhances it!

  16. Madeline Poliakoff

    5 stars
    Sooooo delish and had a ton of flavor! I put rotisserie chicken in mine and had garlic naan bread to dip in it.

  17. Maggie Engstrom

    5 stars
    This was easy and delicious! A great weeknight meal. I used an blender to blend the veggies prior to adding the lentils to make it smoother (it’s a texture thing). It was filling and nutritious! Would definitely make it again.

  18. Christina Hanson

    5 stars
    Another great one to add to my winter menu! My 12 year old son loved this recipe, and wasn’t happy that I finished off the leftovers! This recipe is simple and will defiantly make it again.

  19. Angela

    5 stars
    Love love loved this!! It was so easy to throw together early in the afternoon and then heat up at dinner time along side some naan. So good! Thanks Gaby!

  20. anjali lyons

    Hi! Could you do this in a slow cooker? Any recommendations for that?
    Thanks!

  21. Maruška Batinović

    5 stars
    Hi Gaby,
    what other milk can i use instead of coconut, maybe soy or rice ?

  22. Shannon Conner

    5 stars
    So yummy! I had to cook the lentils a little longer than the recipe suggests. We loved this recipe!

  23. Emily

    5 stars
    This is a WINNER! I have an aversion to cilantro so I added a dash of dried coriander. I will make this recipe again, and again, and again. Thank you!

  24. Katelyn Baker

    5 stars
    Made a slight adjustment… Used chicken stock instead of water & added rotisserie chicken. Amazing!!

  25. Emily

    5 stars
    Made this for dinner tonight and it was a hit! Next time I will cook the lentils a little longer and maybe serve with some fresh bread! So tasty! Cannot wait for leftovers tomorrow

  26. Meredith

    This was delicious and I can’t wait to make again; leftovers were great!
    Stupid cooking question here…when you get to step 4, bring to a boil, then reduce heat to simmer. Do you up the heat to bring to a boil, or do you keep it at the medium heat letting it rise to a boil?

    • Gaby

      you want to increase the heat so it boils, and then reduce the heat so it just lightly bubbles to simmer

  27. Nicole

    5 stars
    This soup is so delicious! Definitely going into the rotation. Our whole family loved it, even the three year old!

  28. Rupa

    This looks great, but I am not able to have a lot of tomato based dishes due to acid reflux. Any ideas on what I could sub in to keep the cooked tomatoes to a minimum?

  29. Connie Smith-Ball

    I made this yesterday with homemade chicken broth instead of water, and used the carrots, onions and celery from the stock since they were already cooked. I did add shredded chicken in my husbands bowl and wilted spinach to the entire dish and it was truly delicious. It did take quite a bit longer for my lentils to become tender but it wasn’t a big deal. I’m still recovering from radiation treatment for oral cancer so my tastebuds are operating at less than 100 percent but I could still tell it was a winner and then my husband blurted out how good it was after his first spoonful. He’s not a foodie at all, so that is high praise Gaby. I’m a pretty good cook but I’ve never really cooked with much curry powder, coconut milk or ginger but I’m definitely putting this in a regular rotation now. Thanks Gaby!

  30. Jamie

    5 stars
    Soooo good. Simple recipe but for some reason comes together perfectly. This never disappoints my family or guests.

  31. Elizabeth Owens

    5 stars
    I cannot explain how much I love this recipe! It has become a weekly staple in my house. It is healthy, cheap and super simple to throw together. Plus the leftovers make a great breakfast to throw a fried egg on top of!