This Curry Lentil Soup is a cozy, flavor-packed dish that’s as nourishing as it is delicious. With a blend of warm spices, creamy lentils, and a hint of coconut, every spoonful is a comforting embrace. The texture is perfectly balanced—silky broth meets tender lentils—making it a satisfying meal in under 45 minutes. It’s a quick, wholesome option for busy days without sacrificing depth or richness.
Bursting with aromatic curry, earthy turmeric, and a touch of sweetness from carrots, this soup is a feast for the senses. The vibrant colors and fragrant steam will draw you in, while the hearty, protein-rich lentils keep you full and energized. Whether you’re craving something warming or need a fuss-free dinner, this soup delivers on every level.
What You’ll Need for Curry Lentil Soup?
- 2 tablespoons coconut oil (or substitute with olive oil)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons minced fresh ginger (or 1 tablespoon ground ginger as a substitute)
- 1 tablespoon mild curry powder
- ¼ teaspoon crushed red pepper flakes, plus more to taste (optional for extra heat)
- 1 (28-ounce) can fire-roasted diced tomatoes (regular diced tomatoes work too)
- 1 cup dry French green lentils, rinsed (or use brown lentils)
- 2½ cups water
- 1 (14-ounce) can full-fat coconut milk (light coconut milk can be used for a lighter version)
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- ½ cup chopped fresh cilantro (optional, or substitute with parsley)
- 2 tablespoons fresh lime juice (about 1 lime)
How to Make Curry Lentil Soup?
- Heat the oil: In a large pot or Dutch oven, heat the coconut oil over medium heat.
- Cook the onion: Add the chopped onion and a pinch of salt. Cook until soft and lightly browned around the edges, 8 to 10 minutes. Reduce the heat to low if needed to prevent burning.
- Add aromatics: With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes. Cook, stirring, until fragrant, about 2 minutes.
- Combine main ingredients: Add the diced tomatoes, rinsed lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Stir well.
- Simmer: Bring the mixture to a boil, then cover and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If the soup is too thick, stir in ½ to 1 cup more water to reach your desired consistency.
- Finish with fresh flavors: Stir in the chopped cilantro and lime juice. Taste and season with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and enjoy warm. Optional: garnish with extra cilantro or a lime wedge.
Perfect Pairings: Serving Suggestions
This Curry Lentil Soup is hearty enough to stand on its own, but it’s even better with a side of warm naan bread or fluffy basmati rice. For a fresh contrast, serve it with a simple cucumber salad or a dollop of tangy yogurt. Pro tip: A sprinkle of toasted coconut flakes adds a delightful crunch!
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Swap French green lentils for red lentils for a creamier texture, or add diced sweet potatoes for extra heartiness. If you prefer a spicier kick, increase the red pepper flakes or add a diced jalapeño. For a vegan twist, skip the yogurt garnish and stick with coconut milk.
Save for Later: Storage and Reheating
This soup stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for 3 months. To reheat, warm it gently on the stovetop, adding a splash of water or coconut milk if it thickens too much.
Quick Tips: Time-Saving Hacks
Short on time? Use pre-minced garlic and ginger from the store to cut down on prep. You can also cook the lentils ahead of time and add them to the soup later. Bonus: Double the recipe and freeze half for a ready-made meal on busy nights!
Essential Equipment: What You’ll Need
A large pot or Dutch oven is key for this recipe, as it allows even cooking and plenty of room for stirring. A sharp chef’s knife will make chopping the onion, garlic, and ginger a breeze. Don’t forget a sturdy wooden spoon for stirring and a fine-mesh strainer for rinsing the lentils!
Curry Lentil Soup
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 4 cloves garlic, 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
Instructions
- 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.