Description
This Curry Lentil Soup is creamy, comforting, and ready in just 20 minutes. Made with red lentils, chickpeas, coconut milk, and warm curry spices, it’s a nourishing vegan meal perfect for busy weeknights.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
6 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 cup split red lentils
1 (15 oz) can garbanzo beans, drained
1 (13.5 oz) can full-fat coconut milk
32 oz vegetable broth
Juice of 1 lime (about 2 tablespoons)
Kosher salt, to taste
Fresh cracked black pepper, to taste
Fresh chopped cilantro, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion with a pinch of salt and pepper and sauté for 3–4 minutes until softened.
Add garlic, curry powder, cumin, ginger, and cinnamon. Cook for 1 minute, stirring constantly, until fragrant.
Deglaze the pot with a small splash of vegetable broth, scraping up any browned bits.
Add lentils, garbanzo beans, coconut milk, and remaining vegetable broth. Stir well to combine.
Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until lentils are tender.
Remove from heat, stir in fresh lime juice, adjust seasoning, and garnish with chopped cilantro before serving.
Notes
Red lentils cook quickly and naturally thicken the soup—no blending needed.
Add extra broth if you prefer a thinner consistency.
Leftovers taste even better the next day as flavors deepen.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 362
- Sugar: 2.5 g
- Sodium: 575.1 mg
- Fat: 19.2 g
- Saturated Fat: 13.1 g
- Unsaturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 38.4 g
- Fiber: 7.9 g
- Protein: 13.4 g
- Cholesterol: 0 mg