If you’re looking for a quick, nourishing dinner, this Curry Lentil Soup (30 min meal) is a lifesaver. I remember the first time I made it—it was a busy weeknight, and I needed something wholesome but fast. With red lentils, warm curry spices, and creamy coconut milk, this soup comes together in just half an hour yet tastes like it simmered for hours. It’s hearty, packed with plant-based protein, and naturally gluten-free. Each spoonful is rich, spiced, and comforting—the perfect meal when you want flavor without fuss.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 cup red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt & black pepper, to taste
- Juice of 1/2 lemon
- Fresh cilantro, for garnish
Optional: spinach or kale stirred in at the end
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Stir in garlic and ginger, cooking 1 minute until fragrant.
- Add curry powder, cumin, and turmeric. Toast spices for 30 seconds.
- Stir in lentils, diced tomatoes, and broth. Bring to boil, then reduce heat. Simmer 15 minutes until lentils are tender.
- Stir in coconut milk and lemon juice. Season with salt and pepper.
- Garnish with cilantro and serve hot with naan or rice.
Substitutions
- No coconut milk? Use heavy cream or cashew cream.
- No red lentils? Green or brown lentils work, but cooking time will be longer.
- Want it spicy? Add chili flakes or fresh jalapeño.
- Protein boost: Add chickpeas for extra heartiness.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Storage
Refrigerator: Keeps up to 5 days in airtight containers.
Freezer: Freeze for up to 2 months. Thaw overnight in fridge.
Reheating: Warm on stove with a splash of broth if too thick.
Top Tips
- Rinse lentils well before cooking to avoid excess starch.
- Add greens at the end to keep them vibrant.
- Toasting spices is key—it deepens their flavor.
- Serve with warm naan bread for a complete meal.
FAQs
Can I make this in an Instant Pot?
Yes, cook on high pressure for 8 minutes, then quick release.
Is this soup vegan?
Yes, it’s naturally vegan and gluten-free.
Can I blend the soup?
Absolutely. Blend fully for a creamy texture or leave chunky for heartiness.
What’s the best lentil type for quick cooking?
Red lentils—they soften quickly and make the soup creamy in just 15 minutes.