Vegan Curry Lentil Soup

Okay, imagine a bowl that feels like a warm hug and tastes like a tiny vacation — that’s this Vegan Curry Lentil Soup. I whipped this up on a rainy Tuesday because I wanted comfort food that didn’t require twelve steps or a small mortgage. You’ll get rich coconut creaminess, fragrant curry, and protein-packed lentils all in one pot. If you already like hearty soups (or if you loved my spin on a vegan lentil tortilla soup), you’ll find this one hits a different, very cozy note.

Why You’ll Love This Recipe

• Fast and forgiving — cooks in about 30 minutes and doesn’t demand miracles.
• Budget-friendly — split red lentils and pantry spices keep costs low.
• Nutritious comfort — protein, fiber, and healthy fats in one bowl.
• Totally vegan and allergy-friendly — no dairy, no fuss.
• Versatile — you can tweak spices, toppings, and thickness easily.

Ingredients You’ll Need

• 1 cup split red lentils
• 1 can garbanzo beans, drained and rinsed
• 1 can coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro for garnish (optional)

I keep these staples in my pantry most of the time because they save me from ordering takeout when motivation drops. FYI, split red lentils cook faster than brown or green ones, so they make this soup delightfully speedy.

How to Make (Step-by-Step)

STEP 1

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened.

STEP 2

Stir in curry powder and cumin; cook for 1-2 minutes until fragrant.

STEP 3

Add split red lentils, vegetable broth, garbanzo beans, and coconut milk. Bring to a boil.

STEP 4

Reduce heat and let simmer for about 20 minutes, or until lentils are tender.

STEP 5

Season with salt and pepper to taste.

STEP 6

Serve hot, garnished with fresh cilantro if desired.

Simple, right? I follow those steps almost religiously because each one builds flavor without making me feel like I need culinary degrees. Ever wondered why you sauté the spices? That step wakes them up and prevents that raw powder taste. Don’t skip it.

Pro Tips for the Best Results

• Rinse the lentils: A quick rinse prevents foam and keeps the broth clearer.
• Toast the spices: Cook curry powder and cumin for 1–2 minutes to deepen flavor.
• Adjust thickness: Add more broth if you like it soupier; simmer longer for thicker stew vibes.
• Use full-fat coconut milk: It gives creaminess; light versions thin the texture.
• Salt in stages: Season a bit during cooking and finish to taste so you don’t oversalt.
• Add acidity at the end: A squeeze of lime or splash of vinegar brightens the whole bowl.
• Blender option: Puree half the soup for a creamier texture without cream.

I once under-seasoned a whole pot because I got distracted by my phone. Lesson learned: taste early and often, unless you like bland soup (and if you do, we might not be friends — kidding!).

Fun Variations & Topping Ideas

Variations:

• Spicy kick: Add 1/2 teaspoon cayenne or a diced chili during the spice step.
• Greens boost: Stir in handfuls of spinach or kale in the last 5 minutes.
• Root vegetable twist: Add diced sweet potato or carrot in STEP 3 for more body.
• Creamy peanut: Stir in two tablespoons of peanut butter for a Thai-inspired nuance.

Toppings:

• Toasted coconut flakes for crunch
• Chopped roasted peanuts or cashews for texture
• Plain yogurt (plant-based) for tang
• Fresh cilantro and lime wedges for brightness
• Crispy chickpeas if you want extra protein and crunch

I tried the peanut twist once and honestly wondered why I hadn’t done it sooner. It tasted like curry and satay met and decided to live happily ever after.

Storing and Reheating

Store leftover soup in an airtight container in the fridge for up to 4 days. Freeze portions for up to 3 months.

Reheating tips:

• Reheat on the stove over medium-low heat; stir occasionally to prevent sticking.
• If frozen, thaw overnight in the fridge before reheating, or warm gently from frozen with extra broth.
• Add a splash of broth or water when reheating if the soup thickened in the fridge.

I often make a double batch and thank past-me for being considerate when I’m too tired to cook later. Also, leftovers taste better after a day — flavors mingle and mellow. You’re welcome.

Leftover ideas

• Turn leftover soup into a curry bowl: serve with rice, roasted veggies, and greens.
• Use it as a sauce over roasted cauliflower or eggplant.
• Blend into a thick dip for warm pita or veggie crudités.
• Mix with cooked quinoa for a hearty grain salad.

If you want another leftover-to-meal idea, check my go-to bean soup recipe for inspiration on transforming soups into new meals. IMO, creative leftovers beat takeout any day.

Frequently Asked Questions (FAQ)

What lentils work best for this soup?

I recommend split red lentils because they cook quickly and break down into a creamy texture. If you use brown or green lentils, increase simmer time and expect a slightly firmer bite.

Can I make this oil-free?

Yes. Skip the olive oil and sauté the onions with a few tablespoons of broth. You’ll still develop flavor without oil.

Is it spicy?

Not unless you make it spicy. The base recipe keeps a mild warmth. Add cayenne or fresh chili if you want heat.

Can I omit the coconut milk?

You can, but expect a less creamy mouthfeel. Substitute with a high-quality unsweetened plant milk plus a spoonful of tahini for body.

Can I pressure cook or use an Instant Pot?

Absolutely. Cook on high pressure for 6–8 minutes and quick-release. Use sauté mode for the onion and spices first.

Conclusion

This Vegan Curry Lentil Soup checks all the boxes: quick, filling, flavorful, and forgiving. I make it when I want something cozy without the drama of complicated recipes. Try the basic version first, then experiment with toppings and variations — you’ll find a favorite faster than you think. If you enjoyed this recipe, please leave a comment and a rating so other folks can find it and so I can feel slightly famous for a day. Curious to see a slightly different take or reference? Check out this tasty rendition on Vegan Curry Lentil Soup for extra inspiration.