Packed with fiber and protein, this curry lentil soup is a delicious one-pot meal. Fresh ginger, coconut milk, and spices fill it with rich flavor.
The first night that I made this curry lentil soup, my family came over for dinner. Every time I’ve seen my mom since, she’s asked, “Where is that curry lentil soup recipe?”
That says a lot about this soup, because my mom has very strict criteria for recipes that make it into her rotation. They have to have minimal prep, they have to be easy enough to eventually memorize (because cooking goes faster that way), and they have to be either batch-able or freezer-friendly so that she can eat them for multiple meals.
This curry lentil soup recipe checks all those boxes and more. It’s made with simple pantry ingredients like dry lentils, canned tomatoes, onions, garlic, and spices, so it’s super easy to whip up without a trip to the store. It has a short cooking time—right around 30 minutes—so you can enjoy it any night of the week, and it freezes perfectly. But best of all, it’s absolutely delicious. Coconut milk, fresh ginger, and curry powder make it rich and comforting, but thanks to a big squeeze of lime juice, it still feels fresh and light. We love this soup, and I hope you do too!
Curry Lentil Soup Ingredients
As I mentioned above, this vegan curried lentil soup is made with mostly pantry ingredients. Along with onion, spices, coconut milk, cilantro, and lime juice, it includes two of my favorite ingredients to keep on hand: French green lentils and diced fire-roasted tomatoes.
Unlike brown lentils or red lentils, which become mushy as they cook, the French green lentils hold their shape well in this soup, giving it lovely texture. They’re also a great choice for lentil salads, so they’re a staple in my pantry. If you can’t find them at your regular grocery store, you can buy Bob’s Red Mill’s French Green Lentils online.
As for the diced fire-roasted tomatoes, they give this vegan lentil soup smoky depth of flavor. They’re an excellent addition here, but I like to use them anytime a recipe calls for diced tomatoes. Try them in this lasagna or this spaghetti bolognese (it uses lentils, too!).
How to Make Curry Lentil Soup
For how flavorful this curry lentil soup is, this recipe is simpler than you might think. Start by sautéing onions over medium heat, and then add ginger, garlic, curry powder, and red pepper flakes and sauté a few minutes more.
Next, stir in the tomatoes, lentils, water, coconut milk, sea salt, and freshly ground black pepper. Simmer until the lentils are tender, about 25 minutes. Finish the soup with chopped fresh cilantro and a squeeze of lime juice. Ladle into bowls, garnish with more cilantro, and serve!
Pair this lentil soup with crusty bread or a hearty salad like my kale salad or sweet potato salad. It would also go well with a vegetable side dish like roasted cauliflower, roasted broccoli, or a baked sweet potato.
How to Store Curry Lentil Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It will thicken in the fridge, so you may need to stir in a little water or vegetable broth to loosen it when you reheat it. It’s simple to warm up in the microwave or on the stovetop!
For longer storage, freeze this curry lentil soup! It keeps well in airtight containers or jars in the freezer for up to 3 months. Tip: Make sure to leave an inch of space at the top of each container so that the soup has room to expand as it freezes.
More Favorite Soup Recipes
If you love this curry lentil soup recipe, try one of these healthy soups next:
- Instant Pot Lentil Soup
- Vegetable Soup
- Easy Vegetarian Chili
- Pumpkin Soup
- Sweet Potato Soup
- Miso Soup
- Creamy Asparagus Soup
- Or any of these 35 Best Soup Recipes!
Curry Lentil Soup
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 tablespoon mild curry powder
- ¼ teaspoon crushed red pepper flakes, plus more to taste
- 1 (28-ounce) can fire-roasted diced tomatoes
- 1 cup dry French green lentils, rinsed
- 2½ cups water
- 1 (14-ounce) can full-fat coconut milk
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
- Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.