Easy Vegan Curry Lentil Soup (Cozy & Delicious)

There’s nothing more comforting than a warm bowl of Vegan Curry Lentil Soup gently simmering on the stove. It’s cozy, nourishing, and full of bold curry flavor, yet surprisingly easy to make even on busy days.

This Vegan Curry Lentil Soup comes together with simple pantry ingredients and one pot, making it perfect for weeknight dinners, meal prep, or those days when you just want something soothing and homemade. It’s hearty, satisfying, and naturally plant-based without feeling heavy.

If you love meals that feel both comforting and energizing, this Vegan Curry Lentil Soup is one you’ll want to save and make again and again.

More Cozy Recipes You’ll Love

• Homemade Dumpling Soup Recipe
• French Onion Soup Recipe
• Minestrone Soup Recipe
• Slow Cooker Garlic Parmesan Chicken Stew

INGREDIENTS

Here’s everything you need to make this cozy Vegan Curry Lentil Soup. These are simple, pantry-friendly ingredients with bold flavor.

• Olive oil – 1 tablespoon (15 ml)
• Yellow onion, diced – 1 medium (about 1 cup / 150 g)
• Garlic cloves, minced – 3 cloves
• Fresh ginger, grated – 1 tablespoon (15 g)
• Red lentils, rinsed – 1 cup (190 g)
• Carrots, sliced – 2 medium (about 1 cup / 130 g)
• Canned chickpeas, drained and rinsed – 1 can (15 oz / 425 g)
• Curry powder – 1½ tablespoons (9 g)
• Ground cumin – 1 teaspoon (2 g)
• Ground turmeric – ½ teaspoon (1 g)
• Paprika – ½ teaspoon (1 g)
• Vegetable broth – 4 cups (960 ml)
• Canned coconut milk (full-fat for creaminess) – 1 can (14 oz / 400 ml)
• Diced tomatoes (canned) – 1 cup (240 g)
• Salt – ¾ teaspoon (to taste)
• Black pepper – ¼ teaspoon
• Fresh lime juice – 1 tablespoon (15 ml)

Optional but delicious additions:

• Spinach or kale – 2 cups (60 g)
• Red chili flakes – ¼ teaspoon (for heat)
• Fresh cilantro, chopped – for garnish

INSTRUCTIONS

1. Sauté the aromatics.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring often, until soft and lightly translucent.
2. Build the flavor.
   Add the minced garlic and grated ginger. Stir and cook for 30 seconds until fragrant, making sure nothing burns.
3. Toast the spices.
   Sprinkle in the curry powder, cumin, turmeric, and paprika. Stir continuously for 30–45 seconds to wake up the spices and deepen their flavor.
4. Add the lentils and vegetables.
   Add the rinsed red lentils, chickpeas, and sliced carrots. Stir well so everything is evenly coated with the spices.
5. Simmer the soup.
   Add the vegetable broth, diced tomatoes, coconut milk, salt, and black pepper. Stir, bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the soup thickens.
6. Finish and brighten.
   Stir in the lime juice. If using spinach or kale, add it now and cook for 2–3 minutes until just wilted.

Tip: If the soup becomes too thick, add a splash of extra vegetable broth or water until you reach your desired consistency.

TIPS & VARIATIONS

• For extra creaminess: Use full-fat coconut milk and gently simmer the soup without boiling hard. This keeps the texture rich and silky.
• To adjust the spice level: Add red chili flakes or a pinch of cayenne if you like heat, or reduce the curry powder slightly for a milder soup.
• Lentil swap: Red lentils cook fastest and break down nicely. If you use green or brown lentils, increase the simmer time by 10–15 minutes and add extra broth.
• Protein boost: Stir in cooked chickpeas or white beans during the last 5 minutes for extra heartiness.
• Make it thicker or thinner: Let the soup simmer uncovered to thicken, or add more vegetable broth to thin it out.
• Make-ahead friendly: This soup tastes even better the next day as the flavors deepen.

SERVING IDEAS

This Vegan Curry Lentil Soup is cozy and filling on its own, but it’s even better with a few simple pairings.

• Serve it hot with warm naan, flatbread, or crusty bread for dipping.
• Top with freshness like chopped cilantro, a swirl of coconut milk, or a squeeze of extra lime juice.
• Make it a full meal by serving it over steamed rice or quinoa for added texture and heartiness.
• Perfect for weeknights when you want something comforting yet nourishing without much effort.
• Great for gatherings served in small bowls as a starter or alongside a colorful salad.

FAQs

Recipe

Yield: 6 cups

Vegan Curry Lentil Soup

Print

This Vegan Curry Lentil Soup is warm, creamy, and packed with cozy curry flavor. It’s easy to make, perfect for meal prep, and ideal for comforting weeknight dinners.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

• Olive oil – 1 tablespoon (15 ml)
• Yellow onion, diced – 1 medium (about 1 cup / 150 g)
• Garlic cloves, minced – 3 cloves
• Fresh ginger, grated – 1 tablespoon (15 g)
• Red lentils, rinsed – 1 cup (190 g)
• Carrots, sliced – 2 medium (about 1 cup / 130 g)
• Canned chickpeas, drained and rinsed – 1 can (15 oz / 425 g)
• Curry powder – 1½ tablespoons (9 g)
• Ground cumin – 1 teaspoon (2 g)
• Ground turmeric – ½ teaspoon (1 g)
• Paprika – ½ teaspoon (1 g)
• Vegetable broth – 4 cups (960 ml)
• Canned coconut milk – 1 can (14 oz / 400 ml)
• Diced tomatoes – 1 cup (240 g)
• Salt – ¾ teaspoon (to taste)
• Black pepper – ¼ teaspoon
• Fresh lime juice – 1 tablespoon (15 ml)

Optional:

• Spinach or kale – 2 cups (60 g)
• Red Chili flakes – ¼ teaspoon
• Fresh cilantro – for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft.
   
2. Add garlic and ginger. Cook for 30 seconds until fragrant.
   
3. Stir in curry powder, cumin, turmeric, and paprika. Toast for 30–45 seconds.
   
4. Add the rinsed red lentils, chickpeas, and sliced carrots. Stir well so everything is evenly coated with the spices.
   
5. Pour in vegetable broth, coconut milk, diced tomatoes, salt, and black pepper. Stir well.
   
6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until lentils are soft.
   
7. Stir in lime juice. Add spinach or kale if using and cook for 2–3 minutes until wilted.

Notes

Add extra vegetable broth if the soup becomes too thick.

Use full-fat coconut milk for the creamiest texture.

This soup tastes even better the next day.

Nutrition Information:

Yield: 4 Serving Size: 1½ cups
Amount Per Serving: Calories: 320

Nutrition information is estimated and may vary based on ingredients used.

I really hope you give this Vegan Curry Lentil Soup a try. It’s warm, comforting, and full of rich curry flavor, yet simple enough to make any night of the week. This is the kind of soup that feels like a hug in a bowl and always leaves you feeling satisfied.

If you make this Vegan Curry Lentil Soup, don’t forget to save it for later and share it on Pinterest so you can come back to it anytime. I’d also love to hear how it turned out for you, so feel free to leave a comment and let me know your favorite add-ins or twists.

Happy cooking 💛