Even when your pantry is bare, you probably have all the ingredients you need for this flavorful curry lentil soup. It’s vegan, gluten-free, and easy to make. Ready in 25 to 30 minutes!
Whenever David and I are going out of town, I spend the week leading up to the trip trying to eat down the food we have in the refrigerator. It becomes some kind of Chopped-style competition in my own kitchen.
“Now, what can I do with half of a pineapple, collard greens, and an avocado?”
Obviously it doesn’t matter for foods that keep for a long time like onions, garlic, sweet potatoes, and potatoes. However, for things with a short shelf life like leafy greens, I do my best to make sure they don’t go to waste.
Inevitably that means that the night before we leave and the evening we return, there’s very little left to have for dinner.
For just such an occasion, I make pantry-friendly curry lentil soup.
All of the ingredients utilize pantry and refrigerator staples – red lentils, garlic, onions, and spices. Those are foods I have on hand all the time and have long shelf lives.
For people who think that healthy food is expensive, time consuming, or bland, this soup clobbers all of those criticisms.
The soup is ready from start to finish in only about 25 minutes and costs change to make.
This recipe serves two as a meal. If you’re serving it as a starter, it can serve four. And if you’re serving a bigger group or want leftovers, it’s easy to double it.
Like so many soups, this vegan curry lentil soup just gets better with time as the flavors develop and meld.
Why red lentils?
I like to use red lentils in this soup, as opposed to other types of lentils, for two reasons.
One. They cook in a lot less time than other lentils.
Two. They have a wonderful, filling texture. As the lentils cook, they break down, giving the soup a hearty, full body.
Where to find red lentils?
You can find red lentils in Indian grocery stores, the bulk bins of natural grocery stores, or at Trader Joe’s sold in small resealable bags.
Split red lentils (as opposed to whole) are most commonly sold, and that’s what you want to use here.
You want dried lentils, not canned.
Look for small, reddish orange discs that aren’t broken or damaged.
When you get home, you’ll want to sort through the lentils to remove any wayward pebbles or debris inside. Then give them a rinse, and you’re good to go.
Which curry powder should I use?
I have several favorites that work well in this soup.
- Penzey’s hot curry powder
- Sweet curry powder (Pick the one that fits the best for your preferred heat level.)
- S&B
Try one of these. Or if you have a preferred curry powder, use that instead!
Keep in mind that curry powders are spice blends. So they vary in terms of heat & intensity. Start with a smaller amount. You can always add more if you’d like a stronger curry flavor.
What should I serve with it?
Serve red lentil soup with crackers, bread, or brown rice. If you have access to vegan roti or naan, of course, that would be wonderful here.
How to make it
Start by sautéing onions and garlic in a soup pot with oil. Once they are softened and fragrant, add water, red lentils, curry powder, coriander, cumin, and a generous pinch of salt.
Bring the water to a simmer.
Then lower the heat, and cover the pot with a lid.
Let the soup cook for 15 to 20 minutes, until the lentils are soft and starting to lose their form.
Serve in bowls, and garnish with chopped cilantro.
Curry lentil soup (Made with red lentils)
Ingredients
- 1 teaspoon extra virgin olive oil or any neutral flavored oil
- ½ onion chopped small
- 2 cloves garlic minced
- 1 cup dried red lentils rinsed
- 2 ½ cups water
- 2 teaspoons curry powder + more if desired
- ¼ teaspoon cumin
- ½ teaspoon coriander
- Generous pinch salt
- Chopped cilantro optional garnish
Instructions
- Bring a soup pot to a medium heat with extra virgin olive oil. Add onion and garlic to the pot and sauté for a few minutes, until they are softened and fragrant. Then add the remaining ingredients to the pot.
- Bring the soup to a simmer. Then turn the heat to low and cover for 15 to 20 minutes, stopping occasionally to stir.
- Once the lentils have softened and are starting to break down while still maintaining some of their shape, the soup is ready. Taste for more curry powder and salt, if necessary.* Ladle the soup into bowls and top with cilantro garnish (optional).
Notes
Nutrition
Originally posted April 2015. Content, photos, and recipe updated September 2019.
Valerie
So making this next week, sounds great!
Cadry
Awesome! Thanks, Valerie! I hope you enjoy it.
River
We do that too whenever we’re going out of town. Although I must admit that my pre-trip dinners are far less glamorous than your soup. 🙂
Penzeys Spices recently opened a location about 20 minutes from here and I am excited to go check it out! It looks so awesome!
Cadry
Oh, that’s great! I don’t get to go to Penzeys very often, because the closest location is a couple hours away. However, I make sure to never run out of both their hot & sweet curry powders. I love them both. The place itself is really fun too. You’ll enjoy smelling all of the spices. 🙂
Haley
I made this for dinner tonight with one small change – increased the curry by about one million 🙂 I used curry paste instead of powder. Super yummy!!
Cadry
That’s great, Haley! I’m glad to hear it!
Becky
Ooh this looks like my kind of soup!
Cadry
Thanks, Becky!
The Vegan 8
Wow, you weren’t kidding, I DO have everything in my pantry right now! You know what is so funny…my Mom just gave me some Penzey’s curry powder for Christmas!! She gave me a whole giftbox of Penzey’s spices and I’m in love. I definitely need to try this out!
Cadry
Oh, that’s great! What perfect timing. I have two curry powders from Penzey’s – hot and sweet – and they are both terrific. Let me know if you try the soup, Brandi!
Jenn
Oh, this looks so cozy and comforting! I could go for a big bowl right now – it’s been sleeting ALL day here!
Cadry
Ugh! Fall lasted as long as it could this year, but it seems like winter has finally arrived. David and I spent the last two days chiseling ice off of our driveway. Soup weather is here! 🙂
Sina @ Vegan Heaven
I love lentils! This soup looks so comforting and hearty! Looks like my kind of soup! 🙂
Cadry
I’m a big fan of lentils too. They are so convenient to have in the pantry when you need something filling, fast, and delicious.
Mandy
We’re trying to get back on track with meal planning again and when I looked in our pantry, I said, “I remember seeing a curry lentil soup on Cadry’s site!” Love when we literally have all of the ingredients on hand…so we made this last night!! Such a hearty, comforting, protein-packed soup that came together so fast. We added some extra curry powder to ours and served it with roasted potato wedges on the side – such a cozy meal that will definitely be made again…and again! Hope you have a great weekend! 🙂
Cadry
Ooh, I love the idea of serving this lentil soup with roasted potato wedges. That sounds so warming & satiating. Plus, potatoes make everything better. I’m so glad you enjoyed the soup, and good job getting back on track with meal planning. I would like to do more of that too.
Barbara
Wonderful!!
I did have to adapt it for my pantry,
green lentils, & red curry paste. I added kale for the last few minutes.
Cadry
I’m so glad you enjoyed it, Barbara! Kale sounds like a tasty addition. Thank you for the feedback!
Robin
Went over well with a picky eater! I’m stuck on a shelter-in-place mandate, so instead of garlic I used garlic powder and instead of curry powder I threw in a bunch of spices from my cupboard, leftover pizza packets of red pepper, bay leaves and a spoonful of better-than-boullion. Quarantine creativity 🤦🏼♀️
Cadry
I love your ingenuity, Robin! This recipe is definitely open to tweaking with whatever is in your cupboard. We’re staying home too and trying to make the most of whatever we have. Thinking of you!