I always keep a couple bags of lentils in the pantry, especially during the cooler months. I know I can easily whip up a hearty dinner when I’ve got lentils on hand, and soup is generally the easiest way to make that happen. That’s probably why I’ve got so many lentil soup recipes on this site. This curried lentil soup has been in regular rotation since I first created the recipe a couple of months ago. It’s one of the most comforting and flavorful soups in my arsenal, and I generally have most of the ingredients on hand. It’s also pretty easy to make, and can be made on the stove OR in the Instant Pot. I adapted the recipe from my classic lentil soup recipe, but instead of seasoning it with savory herbs, I went with a blend of curry powders. I also swapped out the celery for a potato, which makes the soup extra hearty.
Ingredients You’ll Need
Olive oil. Feel free to substitute another high heat oil if you prefer. Peanut oil, coconut oil, and canola oil will all work.Onion.Carrots.Garlic.Ginger.Spices. We’re using a mix of mild curry powder, garam masala, and ground cumin. Add some cayenne pepper as well if you’d like your soup extra spicy!Vegetable broth.Lentils. We’re using dried brown lentils. Feel free to substitute another variety such as red lentils or green lentils, keeping in mind that you may need to adjust the cook time and amount of liquid in the recipe.Potato. The recipe calls for a plain old russet potato, but a couple of red or gold potatoes could also be used. Sweet potatoes would even work!Canned diced tomatoes.Coconut milk. This adds some richness and makes our curried lentil soup extra creamy. We’re using full-fat coconut milk from a can. If you’d like to reduce the fat and calorie content of the soup, simply substitute light coconut milk, or leave it out altogether.Salt & pepper.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat your oil in a large pot, then add diced onion and sliced carrots. Sweat the onion and carrots for a few minutes, giving the mixture a stir here and there to prevent burning.Once the onion and carrots have softened a bit, add the garlic, ginger, and spices. Sauté everything briefly, until the mixture becomes very flavorful.
Stir in the broth, lentils, and potatoes. Raise the heat and bring the liquid to a boil, then lower the heat and let the soup simmer until the lentils are softened a bit, but note quite fully cooked.As the soup simmers the liquid will evaporate. Just add some water if you need to.
Tip: Keep a container of hot water nearby so you can add it to the soup when it’s needed without cooling it down. Better yet — keep a kettle on the stove for this purpose!
Stir in the tomatoes and coconut milk, then let your soup continue simmering until the lentils are soft and the carrots are tender.
Tip: Feel free to let your soup continue to simmer beyond the time specified in the recipe. The lentils will continue to soften and eventually fall apart.
Take your curry lentil soup off of heat and season it with salt and pepper to taste. Enjoy!
Tip: A sprinkle of fresh cilantro makes a great topping for this soup.
Variation: Instant Pot Method
Prefer to make your soup in the Instant Pot? Easy! You’ll just need to sauté your veggies, spices, and aromatics briefly, then cook the soup on high pressure for 15 minutes. Full instructions can be found within the recipe card below!
Leftovers & Reheating
Leftover curried lentil soup can be stored in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 3 months. Your soup can be reheated on the stove or in the microwave. Thin it with a bit of water if it gets too thick during storage.
More Lentil Soups & Stews
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