Curry Lentil Soup

For busy days, 30-minute dinners are evening lifesavers. This one-pot curry lentil soup recipe is exactly what you need for nights when you’re short on time but still want full flavor. It features a rich coconut curry broth and hearty protein-packed lentils. Serve as-is or over fluffy rice for a satisfying meal ready in half an hour.

Curry Lentil Soup Ingredients

• Lentils: While quick-cooking brown lentils are ideal for this recipe, you could easily substitute red or yellow lentils. No matter the color, these legumes are packed with protein and fiber.
• Vegetable broth: Use a low-sodium vegetable broth to control the amount of salt. If you don’t need to make this recipe vegetarian, feel free to use a low-sodium chicken broth instead.
• Curry powder: Curry powder gives this soup its signature warm and spicy flavor. For the freshest flavor, blend your own curry powder at home.
• Garlic: Fresh minced garlic adds its distinct flavor to the soup.
• Coconut milk: For the richest flavor, use full-fat unsweetened coconut milk. We recommend canned coconut milk rather than the boxed variety.
• Salt: A generous pinch of kosher salt enhances the overall flavor of our coconut curry lentil soup.
• Green onions: Freshly chopped green onions are the perfect garnish for each bowl of soup.

Directions

Step 1: Boil the lentils

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Place the lentils, broth, curry powder and garlic in a Dutch oven. Bring to a boil, then reduce the heat.

Step 2: Simmer with coconut milk

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Stir in the coconut milk. Simmer, uncovered, until lentils are tender, 25 to 30 minutes. Stir in the salt. Taste a spoonful of the soup and adjust the seasonings as needed.

Step 3: Garnish

Top each bowl of soup with green onions and serve.

Editor’s Tip: For a pop of brightness, serve each bowl of lentil and coconut curry soup with a freshly cut lime wedge. You could top each serving with chopped peanuts or cashews for crunch, too.

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Recipe Variations

• Pump up the protein: To amp up the protein content, add cooked cubed chicken or tofu to the soup.
• Veg it up: Chunks of sweet potato, butternut squash, carrots, red pepper or tomatoes are delicious and nutritious additions.
• Heap on the herbs: Add more fresh flavor by stirring in chopped fresh basil or cilantro before serving.
• Step up the seasonings: Stir in 1 tablespoon of minced fresh ginger and a pinch of crushed red pepper flakes.
• Serve over rice or noodles: For an extra hearty version, serve the soup over jasmine rice or rice noodles.

How to Store Curry Lentil Soup

Like many homemade soups, curried lentil soup tastes even better the day after it’s made. Store leftover soup in an airtight container in the refrigerator.

How long does curry lentil soup last?

When stored properly, curry lentil soup will last up to five days in the fridge.

Can you freeze curry lentil soup?

Absolutely! Lentil and coconut curry soup is a wonderful make-ahead meal and, like many soups, this one freezes beautifully. To freeze soup, first allow leftovers to cool completely. Then ladle portions into a freezer-safe bag or container, label and freeze for up to three months.

How do you reheat curry lentil soup?

To reheat refrigerated soup, heat on the stove in a saucepan over medium heat until warmed through. If the soup has thickened more than your liking, thin out with a little vegetable broth while reheating. You can also reheat individual servings in the microwave. Transfer to a microwave-safe bowl, cover and heat for 1 minute. Stir, then heat at 20-second intervals until warmed through.

To reheat from frozen, first thaw overnight in the refrigerator. Then transfer to a saucepan and heat on the stove over medium heat until warmed through.

Curry Lentil Soup Tips

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What are the best lentils for curry lentil soup?

To make this a 30-minute recipe, use brown, yellow or red lentils. You can use black or green lentils, but they take longer to cook, so plan for more simmering time, or soak overnight to decrease the cooking time.

What do you serve with curry lentil soup?

Serve curry lentil soup with store-bought or homemade naan. You can’t go wrong with a salad on the side, like our mango salad or sesame-ginger cucumber salad. You can also serve this soup over rice; basmati and jasmine rice are go-to options.