It's soup day here on WGC and this Curry Lentil Soup is going to go right up there with your other favs like Chicken Tortilla Soup, Black Bean Sweet Potato Chili, and Potato Leek Soup I can guarantee it! No questions asked!
Table of Contents
Why I Love This Recipe
You didn't think I'd let the first few days of October go by without a soup did you? I think not!! Just disregard the fact that it is literally 80+ degrees in LA today... it's fall on the calendar and we're going with it.
Soups are an essential part of the next few months. And we are solid when it comes to soups 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 lentil soup 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. And, if this soup is on your rotation and want to try something similar, try the curry coconut noodle soup, which is also delicious.
Ingredients & Substitutions
- Coconut Oil
- Yellow Onion
- Red Bell Pepper
- Garlic
- Ginger
- Curry Powder red, yellow or green curry powders all work
- Red Pepper Flakes
- Lentils you can use any color lentils you have on hand
- Canned Crushed Tomatoes
- Cilantro feel free to sub for chives or basil
- Salt and Pepper
- Unsweetened Coconut Milk
- Limes
*For a full list of ingredients and instructions please see recipe card below.
How to Make Curry Lentil Soup
Step 1: 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.
Step 2: Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes.
Step 3: Add the lentils and cook for about 1 minute more, stirring occasionally.
Step 4: 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.
Step 5: 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.
How to Store Curry Lentil Soup
You can store this soup in an airtight container in the fridge for 3-4 days. When time to eat, warm it in the microwave or on stovetop in a saucepan till its warmed through.
How to Freeze Curry Lentil Soup
You can freeze this soup for about 3 months in airtight container. It would be much easier if you pre-portioned before freezing. This way you can just thaw as much as you need overnight and just warm it through in a microwave or stovetop when its time to eat.
Tips & Tricks
You can use any color lentils you have on hand for this lentil soup recipe! 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 lentil soup sing!
FAQs
Why is my lentil soup not thick?
It's usually because too much liquid was added or the lentil soup did not simmer long enough for the lentils to absorb all of the cooking liquid.
Can I use any lentils?
Yes, you can use any type of lentils you have on hand. Just keep in mind that cooking time may vary depending on the type of lentils.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Curry Lentil Soup
Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion finely chopped
- 1 red bell pepper finely chopped
- 8 cloves garlic finely chopped
- 2 ½ inch piece of ginger peeled and finely chopped
- 1 tablespoon curry powder
- ½ teaspoon red pepper flakes
- ¾ cup lentils
- 14.5 ounce can crushed tomatoes
- ½ cup cilantro finely chopped, plus more for garnish
- kosher salt and freshly cracked black pepper to taste
- 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.
Hi, Gaby Wow! Looks delicious! Love lentil last time I made Moroccan Spicy Lentil soup. Very tasty love big pan
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!
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.
SO good! Adult and toddler approved. We had it over roasted spaghetti squash the 2nd day to stretch it out a bit further.
Very tasty soup. Love the curry and coconut milk.
Do we have to use a Dutch oven? What's a good substitute? I have a big pot and cast iron skillet.
any larger pot would work!
Silly question.. Do you cover and simmer?
Delicious! I blended some of the soup up to thicken 🙂
Will be making this again!
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!
Hey Gabay! Is there a certain curry powder brand you use? They’re all so different, I think
Gaby**
I tested this with the one from whole foods - Frontier co-op brand!
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
2 and a 1/2 inch!
If I wanted to use broth instead of coconut milk, what should I use?
so no coconut milk? am I understanding that right?
Love, love , love all things lentil!!! This soup will be on rotation this winter!
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!
Hey Marie - it says in the copy of the post that any lentil works!! Dealers choice
Can you use light coconut milk?
absolutely
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
Can you recommend a substitute for the cilantro ?
Chives or Basil!