Curry Lentil Soup is a warm, hearty, and flavorful dish made with protein-rich lentils, fragrant curry spices, and a mix of vegetables. It’s the kind of nourishing, soul-soothing bowl I crave on chilly evenings or when I want something healthy yet comforting. Whether I serve it with naan, rice, or enjoy it on its own, it always hits the spot.
Why You’ll Love This Recipe
I love how simple yet satisfying this soup is. It comes together in one pot with wholesome ingredients and pantry staples. The curry flavor gives it depth and warmth without being too spicy, and the lentils make it filling enough for a full meal. I also like how customizable it is — I can easily make it vegan, add greens, or toss in leftover vegetables. Plus, it reheats beautifully, making it perfect for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Onion, chopped
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Carrots, diced
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Garlic, minced
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Ginger, grated
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Curry powder
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Ground cumin
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Crushed tomatoes
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Red or green lentils
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Vegetable broth or water
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Coconut milk (optional for creaminess)
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Salt and pepper
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Lemon juice (for finishing)
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Fresh cilantro for garnish (optional)
Directions
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I heat olive oil in a large pot over medium heat and sauté the chopped onions and carrots until they’re soft.
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I stir in the garlic, ginger, curry powder, and cumin, cooking for about a minute until fragrant.
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Then I add the crushed tomatoes, lentils, and broth. I bring it all to a boil, then reduce the heat and let it simmer.
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I cook the soup for about 25–30 minutes, or until the lentils are tender.
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If I’m using coconut milk, I stir it in at the end for a creamy texture.
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I finish the soup with lemon juice and adjust the seasoning with salt and pepper.
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I serve it hot, garnished with fresh cilantro if I have some on hand.
Servings and timing
This recipe serves 4 to 6 people and takes about 40 minutes from start to finish. It’s a quick and wholesome option for lunch or dinner, and it tastes even better the next day.
Variations
Sometimes I switch things up by using green or brown lentils for a slightly firmer texture. I’ve also added spinach or kale during the last few minutes of cooking for extra nutrients. For a spicier version, I add a pinch of cayenne or a chopped chili. If I want it thicker, I blend part of the soup and stir it back in.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 5 days. It thickens slightly as it sits, which I actually prefer. When reheating, I warm it on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen it up.
FAQs
Can I use canned lentils instead of dried?
Yes, I’ve used canned lentils in a pinch. I just reduce the cooking time since they’re already cooked and add them after the veggies and spices are sautéed.
Is this soup vegan?
As long as I use vegetable broth and skip any dairy, it’s completely vegan. Coconut milk adds creaminess without using cream.
Can I freeze this soup?
Absolutely. I let it cool completely, then store it in freezer-safe containers. It freezes well for up to 3 months and thaws quickly on the stove.
What type of curry powder should I use?
I typically use a mild yellow curry powder, but I’ve also tried it with a spicier blend or garam masala for variation. It’s all about personal taste.
How do I make it creamier?
For extra creaminess, I stir in coconut milk or blend a portion of the soup. A dollop of plain yogurt on top also adds a rich finish.
Conclusion
Curry Lentil Soup is one of those cozy meals I turn to again and again. It’s easy to make, full of good-for-you ingredients, and bursting with warm, comforting flavors. Whether I’m cooking for myself or serving a crowd, it’s always a hit — and the leftovers are just as delicious.
