Curried red lentil soup in bowl with cilantro.
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5 from 1 vote

Curry lentil soup (Made with red lentils)

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Indian, Vegan
Keyword: gluten free, pantry friendly
Servings: 2 people
Calories: 352kcal
Author: Cadry Nelson


  • 1 teaspoon extra virgin olive oil or any neutral flavored oil
  • 1/2 onion chopped small
  • 2 cloves garlic minced
  • 1 cup dried red lentils rinsed
  • 2 1/2 cups water
  • 1 teaspoon curry powder + more if desired
  • 1/4 teaspoon cumin
  • 1/2 teaspoon coriander
  • Generous pinch salt
  • Chopped cilantro optional garnish


  • 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).


*Curry powders are spice blends. So they vary in terms of their heat & intensities. Start with a teaspoon of curry powder, but then taste the soup once the lentils are soft to see if you'd like to add more. You could double or even triple the amount, depending on your curry powder.


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