Step 1: Sauté the Aromatics. Begin by adding your diced carrots, celery, onion, and minced garlic to a large soup pot or Dutch oven. Add about 2 tablespoons of water or vegetable broth for oil-free sautéing. Cook over medium heat for 5-6 minutes, stirring frequently, until the vegetables begin to soften and become fragrant. This step is crucial for developing the deep, sweet base of your soup.

Step 2: Bloom the Spices. Introduce the curry powder, ground cumin, and ground coriander to the sautéed vegetables. Stir well to coat all the ingredients evenly. Continue to cook for another 1-2 minutes. This brief cooking period, known as “blooming,” helps to toast the spices, releasing their full aroma and intensifying their flavors. If the pot seems too dry, add an additional 1-2 tablespoons of water or broth to prevent sticking and burning.

Step 3: Simmer to Perfection. Now, add the uncooked red lentils, diced tomatoes (with their juices), light or full-fat coconut milk, and vegetable broth to the pot. Stir everything thoroughly to combine. Bring the mixture to a gentle simmer over low to medium heat, then allow it to cook uncovered for approximately 20-25 minutes. Continue simmering until the red lentils are completely soft and have started to break down, creating a thick, creamy consistency. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.

Step 4: Finish and Season. Once the lentils are tender, stir in the coconut sugar (or maple syrup) and soy sauce (or gluten-free tamari). Taste the soup and adjust the seasoning as needed, adding more salt and black pepper to your preference. If the soup is too thick for your liking, you can thin it out by stirring in a little extra vegetable broth or water until it reaches your desired consistency. The soup will naturally thicken as it cools.

Leftover curried lentil soup can be stored in an airtight container in the refrigerator for up to 5 days. Its flavors often improve after a day or two!

Yes, absolutely! This soup freezes exceptionally well. Once cooled, transfer it to freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. Thaw frozen soup in the fridge overnight before reheating on the stovetop or in the microwave.

You can certainly use green or brown lentils, but be aware that they will yield a different color and texture. Green and brown lentils hold their shape more than red lentils, which tend to break down and become creamy. You will also need to increase the cooking time, likely by 10-20 minutes, and may need a little extra liquid, which you can add gradually to achieve your desired thickness.

The base recipe has a mild warmth from the curry powder. If you prefer a spicier soup, you can add 1/2 to 1 teaspoon of red pepper flakes or cayenne pepper along with the other spices in Step 2. For a milder soup, you can reduce the amount of curry powder slightly, though it’s key to the flavor.

The soup naturally thickens as the red lentils cook and break down. If you desire a thicker soup, you can gently mash some of the lentils against the side of the pot or simmer it for a few extra minutes until it reaches your preferred consistency. For a thinner soup, simply stir in additional vegetable broth or water, a quarter cup at a time, until it reaches your desired consistency.

Curried Lentil Soup

By: Deryn Macey

A rich and flavorful vegan curried lentil soup that comes together in under 30 minutes. Simply chop a few vegetables, combine everything in one pot, simmer until the lentils are tender, and it’s ready to enjoy as a hearty, wholesome meal.

Rating: 5 out of 5 stars from 30 votes

Ingredients

• 1 medium white onion, diced (approx. 2 cups, 300 g)
• 3 medium carrots, chopped into thick rounds (approx. 2 cups, 300 g)
• 3 cloves garlic, minced
• 3 stalks celery, chopped (approx. 320 g)
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups uncooked red lentils
• 1 can (14 oz) light coconut milk
• 1 can (28 oz) diced tomatoes with the juices
• 4 cups vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp coconut sugar or maple syrup

Instructions

1. Add the carrots, celery, onion, and garlic to a large soup pot or Dutch oven with 2 tbsp of water or vegetable broth. Cook over medium heat, stirring often, for 5-6 minutes until vegetables begin to soften. (Optional: You can use 1 tbsp olive oil or coconut oil for sautéing if preferred.)
2. Add the curry powder, ground cumin, ground coriander, salt, and black pepper. Stir well to combine and cook for another minute or two, allowing the spices to bloom. If the pot gets too dry, add an additional 1-2 tbsp of water or broth.
3. Stir in the uncooked red lentils, diced tomatoes (with their juices), coconut milk, and vegetable broth. Bring the mixture to a gentle simmer. Continue to simmer, uncovered, over medium heat for 20-25 minutes, or until the lentils are completely soft and almost mushy. Stir occasionally to prevent sticking.
4. Once the lentils are tender, stir in the coconut sugar (or maple syrup) and soy sauce (or gluten-free tamari). Taste and season with additional salt and pepper if needed. If the soup is too thick, thin it out with a little extra broth or water. Serve immediately, topped with fresh cilantro and a squeeze of lime juice, if desired.

Video

A video tutorial for this recipe would typically be embedded here, offering visual guidance for each step of the cooking process.

Notes

The soup will thicken considerably as it cools and when stored in the fridge. You can enjoy it as a heartier stew the next day, or simply add a little extra broth or water when reheating to thin it back to your preferred soup consistency.

Storing: Allow the soup to cool completely before storing. It can be kept in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. If frozen, thaw the soup overnight in the refrigerator before reheating on the stovetop or in the microwave until warmed through.

Nutrition