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+ servings

Curried Lentil Soup

Everyone needs a go-to lentil soup recipe. My curried lentil soup requires only 1 pot and 30 minutes and is the perfect fall/winter meal.
Prep Time5 mins
Active Time25 mins
Total Time30 mins
Course: Main, Side, Soup
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 4 bowls
Author: The Local Sprout


  • 2 Tbsp. coconut oil
  • 1/2 large yellow onion diced
  • 3 cloves of garlic minced
  • 1 Tbsp red pepper flakes more or less depending on spice preference
  • 1 tsp salt
  • pinch black pepper
  • 1 red bell pepper roughly chopped
  • 3 large carrots thinly sliced
  • 3 cups vegetable broth
  • 1 cup light canned coconut milk
  • 1 cup dry red lentils
  • 2 Tbsp soy sauce or sub tamari or coconut aminos
  • 2 Tbsp curry paste I used green curry paste
  • 3/4 tsp turmeric
  • 1 tsp ground ginger
  • chopped cilantro optional, for serving


  • In a large pot over medium heat, melt coconut oil. Once sizzling, add the onion. Sauté for 2 minutes, or until translucent and slightly golden.
  • Add garlic, red pepper flakes, salt and pepper. Sauté for another 2 minutes. Add in the red bell pepper and carrots. Cook for another two minutes, stirring frequently.
  • Pour in the vegetable broth and coconut milk. Increase the heat to medium high and bring to a low boil. Add the lentil and stir. Once the soup comes to a boil, reduce the heat to medium-low for a slow simmer.
  • Add the soy sauce, curry paste, turmeric and ground ginger. Stir soup and continue to cook for 13-15 minutes, or until carrots are fork-tender and lentils are cooked through (lentils cook quickly so be careful not to over-cook). If mixture becomes too thick, add a splash of water or vegetable broth to thin as needed.
  • Serve immediately with chopped cilantro if desired. Leftover will keep in airtight container, refrigerated for up to 5 days or in freezer for a month.


Nutrition information is a rough estimate of 1/4 of the recipe without toppings


Serving: 1g | Sodium: 1191mg | Sugar: 8g | Fiber: 17.4g | Calories: 323kcal | Saturated Fat: 8.3g | Fat: 10.7g | Protein: 14.2g | Carbohydrates: 44.6g