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    Home Β» Soups

    Easy curry red lentil soup

    Published: Sep 20, 2019 Β· Modified: Mar 13, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Curry red lentil soup. Vegan and gluten free. Bowl of soup with cilantro garnish.

    Even when your pantry is bare, you probably have all the ingredients you need for this flavorful curry red lentil soup.

    It uses just 10 ingredients!

    It’s a vegan, gluten-free, 1-pot meal that is easy to make. Ready in 25 to 30 minutes!

    Bowls of curry red lentil soup on table by crackers.

    Curry red lentil soup is one of my favorite inexpensive, pantry-friendly meals.

    This 10 ingredient soup is made with simple ingredients like:

    • Red lentils
    • Garlic
    • Onions
    • Spices
    • Cilantro for garnish

    From start to finish, it’s ready in about 25 minutes.

    The red lentils add protein & staying power. Plus, they feel so satisfyingly creamy in the mouth.

    This easy soup is great for meal planning. It just gets better with time as the flavors develop and meld.

    In this post:

    Jump to:
    • Why red lentils?
    • Where to find red lentils?
    • Which curry powder should I use?
    • Step by step instructions
    • Make it your own
    • Serving ideas
    • Storage & reheating
    • πŸ“– Recipe

    Why red lentils?

    I like to use red lentils in this soup, as opposed to other types of lentils, for two reasons.

    1. They cook in a lot less time than other lentils.
    2. 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?

    Bowls of curry red lentil soup by cilantro and crackers.

    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.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Red lentils soup on the stove before the lentils have disintegrated.

    SautΓ© onions and garlic in a soup pot with oil.

    Once they are softened and fragrant, add the following:

    • Water
    • Red lentils
    • Curry powder
    • Coriander
    • Cumin
    • 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.

    Red lentil soup on stove after lentils have disintegrated.

    Serve in bowls.

    Garnish with chopped cilantro, if you like.

    Make it your own

    You can easily make this soup your own by varying the ingredients or amounts.

    • For a spicier soup, add chopped chilies at the same time as the garlic and onions. Or add a pinch of cayenne with the other spices.
    • If you’re a ginger fan, add grated ginger with the garlic and onions
    • Add more vegetables like chopped carrots, sweet potatoes, kale, potatoes
    • Vary the type & amount of curry powder for more or less intensity
    • Replace the water with vegetable broth
    • Replace some of the water with coconut milk for fat, body, and flavor

    Serving ideas

    Serve red lentil soup with any of the following:

    • Crackers
    • Bread
    • Brown rice
    • Vegan roti or naan
    • Croutons
    • Mixed vegetable ginger & turmeric rice

    Storage & reheating

    Store any leftovers in an airtight container in the refrigerator.

    It will keep for about 4 days.

    Reheat in a pot on the stove or in the microwave.

    Curried red lentil soup in large white mugs, topped with cilantro.

    πŸ“– Recipe

    Bowls of red lentil soup by napkin.

    Easy curry red lentil soup

    Author: Cadry Nelson
    5 from 9 votes
    This curry lentil soup uses pantry staples. It's as delicious as it is easy. When you need something protein-dense and filling in less than half an hour, look no further.
    This soup serves 2 as a meal, 4 as a starter. Vegan & gluten free.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 people
    Course: Soup
    Cuisine: Indian, Vegan
    Keyword: gluten free, pantry friendly
    Prevent your screen from going dark

    Ingredients

    • 1 teaspoon extra virgin olive oil or any neutral flavored oil
    • Β½ onion chopped small
    • 2 cloves garlic minced
    • 1 cup dried red lentils rinsed
    • 2 Β½ cups water
    • 2 teaspoons curry powder + more if desired
    • ΒΌ teaspoon cumin
    • Β½ teaspoon coriander
    • Generous pinch of 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 sautΓ© 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

    *Curry powders are spice blends. So they vary in terms of their heat & intensities. Start with two teaspoons of curry powder. Then taste the soup once the lentils are soft to see if you’d like to add more.Β 
    Storage & reheating
    Store any leftovers in an airtight container in the refrigerator. It will keep for about 4 days.
    Reheat in a pot on the stove or in the microwave.
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    Nutrition

    Calories: 352kcal | Carbohydrates: 57g | Protein: 23g | Fat: 3g | Sodium: 22mg | Potassium: 899mg | Fiber: 28g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 6.9mg | Calcium: 72mg | Iron: 6.9mg

    Content updated October 28, 2022. Originally posted April 14, 2015.

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    1. Robin

      March 18, 2020 at 1:42 pm

      5 stars
      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 πŸ€¦πŸΌβ€β™€οΈ

      Reply
      • Cadry

        March 18, 2020 at 1:56 pm

        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!

        Reply
    2. Barbara

      February 06, 2020 at 7:48 pm

      5 stars
      Wonderful!!
      I did have to adapt it for my pantry,
      green lentils, & red curry paste. I added kale for the last few minutes.

      Reply
      • Cadry

        February 10, 2020 at 1:19 pm

        I’m so glad you enjoyed it, Barbara! Kale sounds like a tasty addition. Thank you for the feedback!

        Reply
    3. Mandy

      October 25, 2019 at 10:21 am

      5 stars
      We’re trying to get back on track with meal planning again and when I looked in our pantry, I said, β€œI 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! πŸ™‚

      Reply
      • Cadry

        October 25, 2019 at 1:26 pm

        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.

        Reply
    4. Sina

      December 29, 2015 at 3:15 am

      5 stars
      I love lentils! This soup looks so comforting and hearty! Looks like my kind of soup! πŸ™‚

      Reply
      • Cadry

        December 30, 2015 at 10:52 am

        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.

        Reply
    5. Jenn

      December 28, 2015 at 2:44 pm

      5 stars
      Oh, this looks so cozy and comforting! I could go for a big bowl right now – it’s been sleeting ALL day here!

      Reply
      • Cadry

        December 30, 2015 at 10:51 am

        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! πŸ™‚

        Reply
    6. The Vegan 8

      December 28, 2015 at 1:41 pm

      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!

      Reply
      • Cadry

        December 30, 2015 at 10:49 am

        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!

        Reply
    7. Becky

      December 28, 2015 at 11:00 am

      5 stars
      Ooh this looks like my kind of soup!

      Reply
      • Cadry

        December 30, 2015 at 10:48 am

        Thanks, Becky!

        Reply
    8. Haley

      April 29, 2015 at 6:34 pm

      5 stars
      I made this for dinner tonight with one small change – increased the curry by about one million πŸ™‚ I used curry paste instead of powder. Super yummy!!

      Reply
      • Cadry

        April 29, 2015 at 6:48 pm

        That’s great, Haley! I’m glad to hear it!

        Reply
    9. River

      April 17, 2015 at 10:39 am

      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. πŸ™‚

      Penzeys Spices recently opened a location about 20 minutes from here and I am excited to go check it out! It looks so awesome!

      Reply
      • Cadry

        April 17, 2015 at 12:04 pm

        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. πŸ™‚

        Reply
    10. Valerie

      April 15, 2015 at 12:53 pm

      So making this next week, sounds great!

      Reply
      • Cadry

        April 15, 2015 at 12:54 pm

        Awesome! Thanks, Valerie! I hope you enjoy it.

        Reply

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