This vibrant Curry Lentil Soup is a culinary masterpiece, masterfully combining an array of fresh, wholesome vegetables, protein-packed red lentils, a robust and aromatic seasoning blend, and rich, creamy coconut milk. The result is an unforgettable, deeply warming, and incredibly satisfying meal that promises to delight your senses and nourish your body.

If you’re a fan of comforting and nutritious lentil dishes, you might also enjoy our original lemon-parsley Lentil Soup, a hearty Lentil Bolognese, or our rich Lentil Curry for your next culinary adventure.

Experience the Authentic Flavors of Curry Lentil Soup

My journey to creating this exquisite Curry Lentil Soup began during an unforgettable trip to Dubai with my husband. We embarked on a captivating desert safari that culminated in a spectacular 6-course Arabic meal served under a canopy of stars, right in the heart of the vast desert. It was an evening truly beyond words, and every dish served was a testament to the region’s rich culinary heritage.

Among the many magnificent dishes, one stood out profoundly: a simple yet profoundly flavorful Curry Lentil Soup. It was perfectly spiced, incredibly warming, and possessed a thick, hearty texture that was both comforting and immensely satisfying. The memory of that soup lingered with me long after our return home, inspiring me to recreate its magic in my own kitchen.

It took several attempts and careful adjustments to the ingredients and spices, but I couldn’t be happier with the final result. This recipe perfectly captures the essence of that memorable Dubai evening, bringing those exotic flavors right to your dining table. It’s not just a soup; it’s a bowl full of warmth, comfort, and a journey of taste that you’ll want to revisit again and again.

The Art of Preparing Your Vegetables for Perfection

The secret to achieving the perfect texture in this Curry Lentil Soup lies in the precise preparation of your vegetables. To ensure that everything cooks evenly and that the lentils don’t become overly mushy before your veggies are perfectly tender, it’s crucial to cut all vegetables very small. Additionally, maintaining a consistent size for all your diced and sliced components is key for uniform cooking.

Here’s how to prepare your vegetables for optimal results:

• Potatoes: Dice your potatoes into uniform small 1/2-inch chunks. This size allows them to soften beautifully without disintegrating.
• Carrots: For larger carrots, begin by slicing them in half lengthwise. Then, proceed to thinly slice them into pieces just under 1/2-inch thick. This creates attractive half-moon shapes that cook quickly and evenly.
• Red Onion: Aim for a finely diced red onion. For added convenience and speed, feel free to use a mini food processor to achieve that perfect fine dice.
• Ginger and Garlic: These aromatic powerhouses should be finely minced. Again, a mini food processor can be a real time-saver here, ensuring a potent burst of flavor in every spoonful.

Mastering Lentil Selection for Your Soup

For this particular recipe, the choice of lentils is paramount to achieving the desired flavor and consistency. You’ll want to use dried red lentils. These lentils are ideal for soups as they break down relatively quickly and contribute significantly to the soup’s creamy, thick texture. While most brands will work effectively, I personally find Bob’s Red Mill® to consistently yield excellent results (and no, this isn’t sponsored!).

Unlike some other legumes, there is absolutely no need to soak red lentils before adding them to this soup. A simple, thorough rinse with cool water in a fine-mesh sieve is all that’s required to prepare them for cooking.

Red or orange lentils are naturally more processed and have a thinner skin compared to their green or brown counterparts. This characteristic allows them to cook much faster, typically becoming tender in about 15-20 minutes. As they cook, they soften and release their starches, naturally thickening the soup to a luxurious consistency. This recipe is specifically designed around the quick cooking time and thickening properties of red lentils, so I highly advise against substituting them with other types of lentils.

It’s also important to note that red lentils can become mushy if overcooked. Keep a close eye on the soup as it simmers towards the end of the cooking process to ensure they retain their tender-but-not-dissolved texture.

For instance, Puy lentils (also known as French lentils) are a completely different variety. They possess a firmer texture and require a much longer cooking time, often around 45-50 minutes, making them better suited for salads where they maintain their shape. Using French lentils in this soup would inevitably lead to overcooked vegetables and an imbalanced texture, as they would absorb too much liquid before the vegetables are properly cooked.

Similarly, brown or green lentils also take significantly longer to cook and have a distinct flavor profile that wouldn’t quite align with the delicate, aromatic notes we’re aiming for in this curry soup. Sticking to red lentils ensures the best possible outcome for this recipe.

The Heart of the Dish: Crafting the Perfect Curry Lentil Soup Seasoning Blend

The seasoning blend is undoubtedly the heart and soul of this Curry Lentil Soup, infusing it with an incredible depth of flavor that is both complex and comforting. Most of the spices used are fairly standard pantry staples, but remember, the higher the quality of your spices, the more vibrant and delicious your soup will taste. Fresh, aromatic spices can truly elevate a dish from good to extraordinary.

The two primary seasonings that can significantly impact the final taste and spiciness of this soup are garam masala and curry powder. Both of these are not single spices but rather intricate blends of many different spices. This means their composition can vary greatly between brands, directly influencing the overall flavor profile and heat level of your soup.

For this specific recipe, I achieve a perfectly balanced flavor and mild heat using Private Selection® Garam Masala Blend and Great Value® Organic Yellow Curry Powder. These brands tend to be less aggressive in their spiciness, allowing the other flavors to shine through beautifully.

With these particular spices, I would rate the heat level of this soup as mild, making it approachable for most palates. However, it’s crucial to understand that the spiciness can vary significantly depending on the specific brands and types of curry powder and garam masala you choose. My best advice is to add your spices gradually, tasting as you go, and adjust to your personal preference. Don’t hesitate to add a pinch more if you desire a bolder, spicier kick, or slightly less if you prefer a very mellow flavor.

Beyond these two main blends, other foundational spices like ground coriander, cumin, and turmeric contribute essential earthy, citrusy, and warm notes, building a rich aromatic base. A touch of paprika adds a mild sweetness and vibrant color, while a hint of granulated sugar helps to balance the savory and acidic elements, rounding out the flavor profile beautifully. For those who enjoy a little extra warmth, crushed red pepper flakes are an optional but welcome addition, allowing you to customize the heat to your liking.

Elevate Your Soup: Essential Toppings for Curry Lentil Soup

While this Curry Lentil Soup is undeniably delicious on its own, a thoughtful selection of toppings can truly elevate it to another level, adding layers of freshness, texture, and complementary flavors. These garnishes not only enhance the taste but also make your bowl look incredibly appealing.

• Fresh Lemon: A Must-Have! If I were to recommend just one topping, it would unequivocally be fresh lemon. Lemon adds a wonderful brightness, a welcome burst of freshness, and a crucial hit of acidity that cuts through the richness of the coconut milk and spices. We incorporate both lemon zest and fresh lemon juice into the soup as it finishes cooking. Furthermore, I highly recommend serving additional lemon wedges on the side, allowing everyone to squeeze more juice directly into their bowls. In our household, the more lemon, the more flavorful and vibrant the soup becomes!
• Cilantro or Parsley: Aromatic Freshness. For a final touch of herbaceous, citrusy brightness, stir some finely chopped fresh cilantro into the soup just before serving. If you’re not a fan of cilantro, or simply prefer a different flavor, fresh flat-leaf Italian parsley makes an excellent alternative, offering a clean, peppery note. While fresh herbs are not strictly essential, they do add a significant aromatic lift and visual appeal, so if you have them, don’t hesitate to use them!
• Toasted Coconut Flakes: Sweet Crunch. We absolutely adore the subtle crunch and delicate sweetness that toasted coconut flakes bring to this soup. It’s important not to confuse these with sweetened shredded coconut, which is typically used in baking. We’re talking about unsweetened, lightly toasted coconut flakes that provide a lovely textural contrast and a hint of tropical flavor. Here’s an example of what we use to top our Curry Lentil Soup bowls.
• Extra Coconut Milk Drizzle: Creamy Indulgence. For an extra touch of richness and visual flair, consider reserving a small amount of coconut milk – about 1/4 cup (48g) – from the can before adding the rest to the soup. Just before serving, use a spoon to artfully drizzle this reserved coconut milk over the top of each soup bowl. This not only makes the soup look incredibly fancy but also delivers an intensified coconut flavor with every spoonful. If you prefer not to have this distinct finishing flavor, simply add all the coconut milk directly into the main pot of soup.

Storage & Reheating Tips for Your Curry Lentil Soup

One of the many wonderful qualities of this Curry Lentil Soup is that its flavors truly deepen and intensify as it sits. This means it often tastes even better the day after it’s made, making it an excellent candidate for meal prep!

Storage: The soup will remain fresh and delicious for approximately 4-5 days when stored in an airtight container in the refrigerator. Ensure it cools completely before transferring it to the container. This prolonged freshness makes it a fantastic option for packed lunches or quick dinners throughout the week.

Freezing: Unfortunately, this soup doesn’t freeze exceptionally well. The texture of both the vegetables and the lentils tends to become a bit mushy and less appealing once thawed. If you find that the full batch of soup is too much to consume within the recommended 4-5 days, I highly recommend halving the recipe when you initially prepare it. This ensures you’ll enjoy every spoonful at its peak texture and flavor.

Reheating: To reheat the soup, gently warm it in a pot over medium-low heat. Stir frequently to prevent sticking and ensure even heating. As the soup sits and chills, it will naturally thicken considerably. You’ll likely need to add an additional splash of vegetable or chicken stock (or even just water) to thin the soup back to your desired consistency. Add it gradually until it reaches that perfect balance you enjoy.

More Hearty and Comforting Soup Recipes to Explore

If you’ve enjoyed this delightful Curry Lentil Soup, you’re in for a treat! Here are more of our favorite hearty and warming soup recipes that are perfect for any season, offering a range of flavors and textures:

• Creamy Chicken Curry Soup with rich coconut milk
• Comforting Broccoli Potato Soup made extra special with sharp Cheddar cheese
• Classic Chicken Pot Pie Soup, topped with flaky puff pastry for that ultimate comfort feel
• Vibrant Carrot Soup, featuring a kick of red curry paste
• Sweet Potato Coconut Curry Soup, a flavorful and filling option with chickpeas

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5 out of 5 stars from 2 votes

Curry Lentil Soup

By
Chelsea Lords

This hearty Curry Lentil Soup is packed with nutrient-rich veggies, tender red lentils, bold, aromatic spices, and a touch of creamy coconut milk for a cozy, flavor-packed meal that’s perfect for any occasion!

Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
1 hour 10 minutes

Servings:
6 servings

Video Overview

Equipment

• Large cast-iron pot (or other heavy-bottomed pot)

Ingredients

• 3 tablespoons coconut oil or butter
• 1 cup diced red onion (about 1/2 a large onion)
• 2 cups thinly sliced carrots (from about 3 large carrots)
• 1 cup diced baby gold potatoes (from 1–2 potatoes)
• 1-1/2 tablespoons finely minced garlic (about 3 cloves)
• 1-1/2 tablespoons finely minced ginger (from a 1-inch piece)
• 1 tablespoon yellow curry powder (see Note 1 in Recipe Notes)
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon granulated sugar
• 3/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
• Salt and pepper, to taste
• 1 (14.5-ounce) can fire-roasted crushed tomatoes
• 3/4 cup red lentils (see Note 2 in Recipe Notes)
• 1 (13.5-ounce) can full-fat coconut milk, divided
• 3 cups vegetable stock or broth (see Note 3 in Recipe Notes)
• 1 cup frozen sweet peas
• Serving suggestions (see Note 4 in Recipe Notes)

Instructions

1. Measure out your red lentils and carefully pick through them to remove any small debris or shriveled pieces. Transfer the cleaned lentils to a fine-mesh sieve and rinse them thoroughly under cool running water; set aside to drain. Next, prepare your vegetables: finely dice the red onion, thinly slice the carrots (for thick carrots, cut in half lengthwise before slicing to create half moons), and dice the potatoes into uniform 1/2-inch pieces (Yukon gold potatoes do not need to be peeled, just washed well). Finely mince the garlic cloves and ginger. Ensuring vegetables are cut small and evenly is key for proper cooking time.
2. Heat the coconut oil (measured when solid) in a large cast-iron pot (or other heavy-bottomed pot) over medium-high heat. Add the diced onion, sliced carrots, and diced potatoes to the pot. Sauté for 7–9 minutes, stirring frequently, until the vegetables begin to soften and turn slightly golden. Stir in the minced garlic and ginger and cook for another 1–2 minutes, stirring constantly until fragrant. Be careful not to let anything brown excessively or burn; reduce the heat if necessary. (Note: Cast-iron pots retain heat very well, so adjust cooking times if using a different type of pot.) While vegetables are sautéing, measure out all your spices.
3. Add all the pre-measured spices (curry powder, paprika, coriander, cumin, garam masala, sugar, turmeric, and optional red pepper flakes) to the pot. Season generously with salt and pepper; a good starting point is 1 and 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring constantly for 1–2 minutes, allowing the spices to toast and become very fragrant. Next, pour in the entire can of fire-roasted crushed tomatoes (do not drain). Reduce the heat to medium, stir well, and cook for 2–3 minutes, making sure to scrape the bottom of the pot to release any flavorful browned bits.
4. Vigorously shake the can of full-fat coconut milk to combine the solids and liquids. Open the can and remove 1/4 cup of the coconut milk, setting it aside for garnishing later. Add the vegetable stock, the rinsed lentils, and the remaining coconut milk to the pot. Bring the soup to a boil, then immediately reduce the heat to low and let it gently simmer, uncovered, for 15–20 minutes, or until both the lentils and vegetables are tender. Stir occasionally to prevent sticking. Red lentils cook quickly and can become mushy if overcooked, so check for tenderness around the 15-minute mark. If the soup becomes too thick for your preference, add an additional splash of broth or stock (we like ours quite thick!). If it’s too thin or the lentils aren’t softening quickly enough, you can slightly increase the heat to encourage a more vigorous simmer.
5. Once the lentils and vegetables are tender, remove the pot from the heat. Stir in the frozen sweet peas and, if desired, 1/3 cup of finely chopped fresh cilantro. Add the zest and juice of one lemon (approximately 3 tablespoons juice). Taste the soup and adjust any seasonings as needed. The flavors should be vibrant and harmonious; feel free to add extra salt, pepper, or lemon juice until it tastes perfect to you.
6. Ladle the warming Curry Lentil Soup into individual bowls. Serve immediately with extra lemon wedges on the side – we find that plenty of lemon enhances this soup beautifully! For an elegant finish, use a spoon to drizzle the reserved 1/4 cup of coconut milk onto the tops of the bowls and sprinkle with toasted coconut flakes, if desired. Enjoy your homemade, flavorful feast!

Recipe Notes

Note 1 (Curry Powder & Garam Masala): Remember that garam masala and curry powder are spice blends, and their composition can vary by brand, affecting both flavor and spiciness. For a consistently mild soup with robust flavor, I recommend Private Selection Garam Masala Blend and Great Value Organic Yellow Curry Powder.

Note 2 (Red Lentils): This recipe is optimized for dried red lentils due to their quick cooking time (15–20 minutes) and ability to naturally thicken the soup. You do not need to soak them, just rinse well. Substituting with other types like Puy or brown/green lentils is not recommended as they have different cooking times and flavor profiles. For quality, I like Bob’s Red Mill.

Note 3 (Stock/Broth): While any quality vegetable stock or broth will work, I particularly enjoy Swanson’s vegetable stock for its rich flavor. If you are not preparing a vegetarian meal, chicken stock can also be used as a substitute.

Note 4 (Serving Suggestions): Enhance your soup with these optional garnishes: fresh lemon zest and juice (about 3 tablespoons juice), 1/3 cup finely chopped cilantro, and unsweetened toasted coconut flakes for a lovely crunch.

Storage: Store any leftover soup in an airtight container in the refrigerator for 4–5 days. Please note that this soup does not freeze well, as the texture of the vegetables and lentils can become mushy upon thawing.

Nutrition Information

Serving:

1 serving

Calories:

434 kcal

Carbohydrates:

51 g

Protein:

14 g

Fat:

22 g

Saturated Fat:

18 g

Sodium:

635 mg

Potassium:

1223 mg

Fiber:

16 g

Sugar:

13 g

Vitamin A:

13899 IU

Vitamin C:

40 mg

Calcium:

106 mg

Iron:

7 mg

Nutrition information is automatically calculated and should only be used as an approximation.

This vibrant Curry Lentil Soup is a culinary masterpiece, masterfully combining an array of fresh, wholesome vegetables, protein-packed red lentils, a robust and aromatic seasoning blend, and rich, creamy coconut milk. The result is an unforgettable, deeply warming, and incredibly satisfying meal that promises to delight your senses and nourish your body.

If you’re a fan of comforting and nutritious lentil dishes, you might also enjoy our original lemon-parsley Lentil Soup, a hearty Lentil Bolognese, or our rich Lentil Curry for your next culinary adventure.

Experience the Authentic Flavors of Curry Lentil Soup

My journey to creating this exquisite Curry Lentil Soup began during an unforgettable trip to Dubai with my husband. We embarked on a captivating desert safari that culminated in a spectacular 6-course Arabic meal served under a canopy of stars, right in the heart of the vast desert. It was an evening truly beyond words, and every dish served was a testament to the region’s rich culinary heritage.

Among the many magnificent dishes, one stood out profoundly: a simple yet profoundly flavorful Curry Lentil Soup. It was perfectly spiced, incredibly warming, and possessed a thick, hearty texture that was both comforting and immensely satisfying. The memory of that soup lingered with me long after our return home, inspiring me to recreate its magic in my own kitchen.

It took several attempts and careful adjustments to the ingredients and spices, but I couldn’t be happier with the final result. This recipe perfectly captures the essence of that memorable Dubai evening, bringing those exotic flavors right to your dining table. It’s not just a soup; it’s a bowl full of warmth, comfort, and a journey of taste that you’ll want to revisit again and again.

The Art of Preparing Your Vegetables for Perfection

The secret to achieving the perfect texture in this Curry Lentil Soup lies in the precise preparation of your vegetables. To ensure that everything cooks evenly and that the lentils don’t become overly mushy before your veggies are perfectly tender, it’s crucial to cut all vegetables very small. Additionally, maintaining a consistent size for all your diced and sliced components is key for uniform cooking.

Here’s how to prepare your vegetables for optimal results:

• Potatoes: Dice your potatoes into uniform small 1/2-inch chunks. This size allows them to soften beautifully without disintegrating.
• Carrots: For larger carrots, begin by slicing them in half lengthwise. Then, proceed to thinly slice them into pieces just under 1/2-inch thick. This creates attractive half-moon shapes that cook quickly and evenly.
• Red Onion: Aim for a finely diced red onion. For added convenience and speed, feel free to use a mini food processor to achieve that perfect fine dice.
• Ginger and Garlic: These aromatic powerhouses should be finely minced. Again, a mini food processor can be a real time-saver here, ensuring a potent burst of flavor in every spoonful.

Mastering Lentil Selection for Your Soup

For this particular recipe, the choice of lentils is paramount to achieving the desired flavor and consistency. You’ll want to use dried red lentils. These lentils are ideal for soups as they break down relatively quickly and contribute significantly to the soup’s creamy, thick texture. While most brands will work effectively, I personally find Bob’s Red Mill® to consistently yield excellent results (and no, this isn’t sponsored!).

Unlike some other legumes, there is absolutely no need to soak red lentils before adding them to this soup. A simple, thorough rinse with cool water in a fine-mesh sieve is all that’s required to prepare them for cooking.

Red or orange lentils are naturally more processed and have a thinner skin compared to their green or brown counterparts. This characteristic allows them to cook much faster, typically becoming tender in about 15-20 minutes. As they cook, they soften and release their starches, naturally thickening the soup to a luxurious consistency. This recipe is specifically designed around the quick cooking time and thickening properties of red lentils, so I highly advise against substituting them with other types of lentils.

It’s also important to note that red lentils can become mushy if overcooked. Keep a close eye on the soup as it simmers towards the end of the cooking process to ensure they retain their tender-but-not-dissolved texture.

For instance, Puy lentils (also known as French lentils) are a completely different variety. They possess a firmer texture and require a much longer cooking time, often around 45-50 minutes, making them better suited for salads where they maintain their shape. Using French lentils in this soup would inevitably lead to overcooked vegetables and an imbalanced texture, as they would absorb too much liquid before the vegetables are properly cooked.

Similarly, brown or green lentils also take significantly longer to cook and have a distinct flavor profile that wouldn’t quite align with the delicate, aromatic notes we’re aiming for in this curry soup. Sticking to red lentils ensures the best possible outcome for this recipe.

The Heart of the Dish: Crafting the Perfect Curry Lentil Soup Seasoning Blend

The seasoning blend is undoubtedly the heart and soul of this Curry Lentil Soup, infusing it with an incredible depth of flavor that is both complex and comforting. Most of the spices used are fairly standard pantry staples, but remember, the higher the quality of your spices, the more vibrant and delicious your soup will taste. Fresh, aromatic spices can truly elevate a dish from good to extraordinary.

The two primary seasonings that can significantly impact the final taste and spiciness of this soup are garam masala and curry powder. Both of these are not single spices but rather intricate blends of many different spices. This means their composition can vary greatly between brands, directly influencing the overall flavor profile and heat level of your soup.

For this specific recipe, I achieve a perfectly balanced flavor and mild heat using Private Selection® Garam Masala Blend and Great Value® Organic Yellow Curry Powder. These brands tend to be less aggressive in their spiciness, allowing the other flavors to shine through beautifully.

With these particular spices, I would rate the heat level of this soup as mild, making it approachable for most palates. However, it’s crucial to understand that the spiciness can vary significantly depending on the specific brands and types of curry powder and garam masala you choose. My best advice is to add your spices gradually, tasting as you go, and adjust to your personal preference. Don’t hesitate to add a pinch more if you desire a bolder, spicier kick, or slightly less if you prefer a very mellow flavor.

Beyond these two main blends, other foundational spices like ground coriander, cumin, and turmeric contribute essential earthy, citrusy, and warm notes, building a rich aromatic base. A touch of paprika adds a mild sweetness and vibrant color, while a hint of granulated sugar helps to balance the savory and acidic elements, rounding out the flavor profile beautifully. For those who enjoy a little extra warmth, crushed red pepper flakes are an optional but welcome addition, allowing you to customize the heat to your liking.

Elevate Your Soup: Essential Toppings for Curry Lentil Soup

While this Curry Lentil Soup is undeniably delicious on its own, a thoughtful selection of toppings can truly elevate it to another level, adding layers of freshness, texture, and complementary flavors. These garnishes not only enhance the taste but also make your bowl look incredibly appealing.

• Fresh Lemon: A Must-Have! If I were to recommend just one topping, it would unequivocally be fresh lemon. Lemon adds a wonderful brightness, a welcome burst of freshness, and a crucial hit of acidity that cuts through the richness of the coconut milk and spices. We incorporate both lemon zest and fresh lemon juice into the soup as it finishes cooking. Furthermore, I highly recommend serving additional lemon wedges on the side, allowing everyone to squeeze more juice directly into their bowls. In our household, the more lemon, the more flavorful and vibrant the soup becomes!
• Cilantro or Parsley: Aromatic Freshness. For a final touch of herbaceous, citrusy brightness, stir some finely chopped fresh cilantro into the soup just before serving. If you’re not a fan of cilantro, or simply prefer a different flavor, fresh flat-leaf Italian parsley makes an excellent alternative, offering a clean, peppery note. While fresh herbs are not strictly essential, they do add a significant aromatic lift and visual appeal, so if you have them, don’t hesitate to use them!
• Toasted Coconut Flakes: Sweet Crunch. We absolutely adore the subtle crunch and delicate sweetness that toasted coconut flakes bring to this soup. It’s important not to confuse these with sweetened shredded coconut, which is typically used in baking. We’re talking about unsweetened, lightly toasted coconut flakes that provide a lovely textural contrast and a hint of tropical flavor. Here’s an example of what we use to top our Curry Lentil Soup bowls.
• Extra Coconut Milk Drizzle: Creamy Indulgence. For an extra touch of richness and visual flair, consider reserving a small amount of coconut milk – about 1/4 cup (48g) – from the can before adding the rest to the soup. Just before serving, use a spoon to artfully drizzle this reserved coconut milk over the top of each soup bowl. This not only makes the soup look incredibly fancy but also delivers an intensified coconut flavor with every spoonful. If you prefer not to have this distinct finishing flavor, simply add all the coconut milk directly into the main pot of soup.

Storage & Reheating Tips for Your Curry Lentil Soup

One of the many wonderful qualities of this Curry Lentil Soup is that its flavors truly deepen and intensify as it sits. This means it often tastes even better the day after it’s made, making it an excellent candidate for meal prep!

Storage: The soup will remain fresh and delicious for approximately 4-5 days when stored in an airtight container in the refrigerator. Ensure it cools completely before transferring it to the container. This prolonged freshness makes it a fantastic option for packed lunches or quick dinners throughout the week.

Freezing: Unfortunately, this soup doesn’t freeze exceptionally well. The texture of both the vegetables and the lentils tends to become a bit mushy and less appealing once thawed. If you find that the full batch of soup is too much to consume within the recommended 4-5 days, I highly recommend halving the recipe when you initially prepare it. This ensures you’ll enjoy every spoonful at its peak texture and flavor.

Reheating: To reheat the soup, gently warm it in a pot over medium-low heat. Stir frequently to prevent sticking and ensure even heating. As the soup sits and chills, it will naturally thicken considerably. You’ll likely need to add an additional splash of vegetable or chicken stock (or even just water) to thin the soup back to your desired consistency. Add it gradually until it reaches that perfect balance you enjoy.

More Hearty and Comforting Soup Recipes to Explore

If you’ve enjoyed this delightful Curry Lentil Soup, you’re in for a treat! Here are more of our favorite hearty and warming soup recipes that are perfect for any season, offering a range of flavors and textures:

• Creamy Chicken Curry Soup with rich coconut milk
• Comforting Broccoli Potato Soup made extra special with sharp Cheddar cheese
• Classic Chicken Pot Pie Soup, topped with flaky puff pastry for that ultimate comfort feel
• Vibrant Carrot Soup, featuring a kick of red curry paste
• Sweet Potato Coconut Curry Soup, a flavorful and filling option with chickpeas

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Print Recipe

5 out of 5 stars from 2 votes

Curry Lentil Soup

By
Chelsea Lords

This hearty Curry Lentil Soup is packed with nutrient-rich veggies, tender red lentils, bold, aromatic spices, and a touch of creamy coconut milk for a cozy, flavor-packed meal that’s perfect for any occasion!

Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
1 hour 10 minutes

Servings:
6 servings

Video Overview

Equipment

• Large cast-iron pot (or other heavy-bottomed pot)

Ingredients

• 3 tablespoons coconut oil or butter
• 1 cup diced red onion (about 1/2 a large onion)
• 2 cups thinly sliced carrots (from about 3 large carrots)
• 1 cup diced baby gold potatoes (from 1–2 potatoes)
• 1-1/2 tablespoons finely minced garlic (about 3 cloves)
• 1-1/2 tablespoons finely minced ginger (from a 1-inch piece)
• 1 tablespoon yellow curry powder (see Note 1 in Recipe Notes)
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon granulated sugar
• 3/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
• Salt and pepper, to taste
• 1 (14.5-ounce) can fire-roasted crushed tomatoes
• 3/4 cup red lentils (see Note 2 in Recipe Notes)
• 1 (13.5-ounce) can full-fat coconut milk, divided
• 3 cups vegetable stock or broth (see Note 3 in Recipe Notes)
• 1 cup frozen sweet peas
• Serving suggestions (see Note 4 in Recipe Notes)

Instructions

1. Measure out your red lentils and carefully pick through them to remove any small debris or shriveled pieces. Transfer the cleaned lentils to a fine-mesh sieve and rinse them thoroughly under cool running water; set aside to drain. Next, prepare your vegetables: finely dice the red onion, thinly slice the carrots (for thick carrots, cut in half lengthwise before slicing to create half moons), and dice the potatoes into uniform 1/2-inch pieces (Yukon gold potatoes do not need to be peeled, just washed well). Finely mince the garlic cloves and ginger. Ensuring vegetables are cut small and evenly is key for proper cooking time.
2. Heat the coconut oil (measured when solid) in a large cast-iron pot (or other heavy-bottomed pot) over medium-high heat. Add the diced onion, sliced carrots, and diced potatoes to the pot. Sauté for 7–9 minutes, stirring frequently, until the vegetables begin to soften and turn slightly golden. Stir in the minced garlic and ginger and cook for another 1–2 minutes, stirring constantly until fragrant. Be careful not to let anything brown excessively or burn; reduce the heat if necessary. (Note: Cast-iron pots retain heat very well, so adjust cooking times if using a different type of pot.) While vegetables are sautéing, measure out all your spices.
3. Add all the pre-measured spices (curry powder, paprika, coriander, cumin, garam masala, sugar, turmeric, and optional red pepper flakes) to the pot. Season generously with salt and pepper; a good starting point is 1 and 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring constantly for 1–2 minutes, allowing the spices to toast and become very fragrant. Next, pour in the entire can of fire-roasted crushed tomatoes (do not drain). Reduce the heat to medium, stir well, and cook for 2–3 minutes, making sure to scrape the bottom of the pot to release any flavorful browned bits.
4. Vigorously shake the can of full-fat coconut milk to combine the solids and liquids. Open the can and remove 1/4 cup of the coconut milk, setting it aside for garnishing later. Add the vegetable stock, the rinsed lentils, and the remaining coconut milk to the pot. Bring the soup to a boil, then immediately reduce the heat to low and let it gently simmer, uncovered, for 15–20 minutes, or until both the lentils and vegetables are tender. Stir occasionally to prevent sticking. Red lentils cook quickly and can become mushy if overcooked, so check for tenderness around the 15-minute mark. If the soup becomes too thick for your preference, add an additional splash of broth or stock (we like ours quite thick!). If it’s too thin or the lentils aren’t softening quickly enough, you can slightly increase the heat to encourage a more vigorous simmer.
5. Once the lentils and vegetables are tender, remove the pot from the heat. Stir in the frozen sweet peas and, if desired, 1/3 cup of finely chopped fresh cilantro. Add the zest and juice of one lemon (approximately 3 tablespoons juice). Taste the soup and adjust any seasonings as needed. The flavors should be vibrant and harmonious; feel free to add extra salt, pepper, or lemon juice until it tastes perfect to you.
6. Ladle the warming Curry Lentil Soup into individual bowls. Serve immediately with extra lemon wedges on the side – we find that plenty of lemon enhances this soup beautifully! For an elegant finish, use a spoon to drizzle the reserved 1/4 cup of coconut milk onto the tops of the bowls and sprinkle with toasted coconut flakes, if desired. Enjoy your homemade, flavorful feast!

Recipe Notes

Note 1 (Curry Powder & Garam Masala): Remember that garam masala and curry powder are spice blends, and their composition can vary by brand, affecting both flavor and spiciness. For a consistently mild soup with robust flavor, I recommend Private Selection Garam Masala Blend and Great Value Organic Yellow Curry Powder.

Note 2 (Red Lentils): This recipe is optimized for dried red lentils due to their quick cooking time (15–20 minutes) and ability to naturally thicken the soup. You do not need to soak them, just rinse well. Substituting with other types like Puy or brown/green lentils is not recommended as they have different cooking times and flavor profiles. For quality, I like Bob’s Red Mill.

Note 3 (Stock/Broth): While any quality vegetable stock or broth will work, I particularly enjoy Swanson’s vegetable stock for its rich flavor. If you are not preparing a vegetarian meal, chicken stock can also be used as a substitute.

Note 4 (Serving Suggestions): Enhance your soup with these optional garnishes: fresh lemon zest and juice (about 3 tablespoons juice), 1/3 cup finely chopped cilantro, and unsweetened toasted coconut flakes for a lovely crunch.

Storage: Store any leftover soup in an airtight container in the refrigerator for 4–5 days. Please note that this soup does not freeze well, as the texture of the vegetables and lentils can become mushy upon thawing.

Nutrition Information

Serving:

1 serving

Calories:

434 kcal

Carbohydrates:

51 g

Protein:

14 g

Fat:

22 g

Saturated Fat:

18 g

Sodium:

635 mg

Potassium:

1223 mg

Fiber:

16 g

Sugar:

13 g

Vitamin A:

13899 IU

Vitamin C:

40 mg

Calcium:

106 mg

Iron:

7 mg

Nutrition information is automatically calculated and should only be used as an approximation.