Curry Lentil Soup
This 20 minute vegan curry lentil soup is loaded with your favorite pantry staples including classic curry spices, garbanzo beans, coconut milk and split red lentils. It has all the feels of comfort food so your family will never guess it’s completely loaded with healthy, wholesome ingredients!
You Will Love This
- It’s delicious AND good for you! This vegan curry lentil soup gives you the best of both worlds in terms of being the ultimate comfort food and also being loaded with healthy, whole ingredients like garbanzo beans, red lentils, and coconut milk!
- It can be thrown together quickly with pantry staples you likely already have on hand! We are talking 20 minutes from start to finish and just a handful of canned pantry items along with some classic curry inspired spices. It doesn’t get much easier than that!
- It’s the perfect “make-ahead” meal since the flavors just get better with time! It reheats beautifully (as most soups do) making it a meal prep lover’s dream! You can throw together a big batch of this on Sunday night and dinner is done for the week!
Instructions
Saute onions along with a pinch of salt and pepper for 3-4 minutes, stirring frequently.
Add garlic, curry powder, cumin, ginger, and cinnamon and cook for 1 minute, stirring frequently.
Deglaze the pan with a splash of broth, scraping all the yummy bits off the bottom of the pan.
Add chickpeas and lentils.
Add coconut milk.
Stir in the rest of the vegetable broth.
Turn up heat and bring to a simmer. Simmer over medium to medium low heat for 5 minutes, stirring occasionally, until the lentils are tender.
Stir in fresh squeezed lime juice, garnish with fresh cilantro and enjoy!
Lentils
- Lentils are part of the legume family. A legume is a plant with an edible seed (think beans or peas).
- Lentils come dried or canned. They come in a few different varieties including red/yellow, green, brown and black.
- Lentils are an excellent source of protein and fiber which makes them a filling (and very healthy) addition to any meal.
Is it Vegan?
- Yes! This curried lentil soup is made without any animal products. The creaminess comes from the coconut milk and the cooking liquid we use in this recipe is vegetable broth.
- While I don’t follow a vegan diet, I do try to incorporate as many vegetables into my meals as possible so you’ll find a lot of vegan and vegetarian recipes here on Midwest Foodie.
Try these easy soup recipes next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Vegan Curry Lentil Soup
This vegan curry lentil soup is loaded with your favorite pantry staples – classic curry spices, garbanzo beans, and split red lentils. It has all the feels of comfort food so your family will never guess it’s completely loaded with healthy, wholesome ingredients!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: Indian
- Diet: Vegan
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
- fresh cracked pepper
- fresh chopped cilantro for garnish
Instructions
- Heat olive oil in a dutch oven over medium heat. Add onions along with a pinch of salt and pepper. Saute for 3-4 minutes, stirring frequently.
- Add garlic, curry powder, cumin, ginger, and cinnamon and cook for 1 minute, stirring frequently.
- Deglaze the pan with a splash of broth, scraping all the yummy bits off the bottom of the pan.
- Add chickpeas, lentils, coconut milk and remianing broth. Stir to combine.
- Turn up heat and bring to a simmer. Simmer over medium to medium low heat for 5 minutes, stirring occasionally, until the lentils are cooked through.
- Stir in fresh squeezed lime juice, garnish with fresh cilantro and enjoy!
Nutrition
- Serving Size: 1/6 of soup
- Calories: 362
- Sugar: 2.5 g
- Sodium: 575.1 mg
- Fat: 19.2 g
- Carbohydrates: 38.4 g
- Fiber: 7.9 g
- Protein: 13.4 g
- Cholesterol: 0 mg
This post was originally published in January of 2019. It was updated in March of 2020 to include step-by-step instructions, process shots and helpful hints for making the best vegan curry lentil soup!
This recipe is AMAZING! And I don’t even like chickpeas that much. My husband said this is an 8-9 out of 10…I agree! So tasty, so easy to make. I served it with salad and garlic butter Naan. We will be making this again and again!!!
Woohoo! Love to hear it, Tami! Thanks for leaving a review!
I’ve made this recipe multiple times this winter and it is a hit. Everyone who eats it loves it. I have texture issues so I use my immersion blender to blend everything up which works beautifully. To serve I garnish it with fresh herbs, a dollop of Greek yogurt, a drizzle of EVOO, a grating of Parmesan cheese, a sprinkle of flaky salt, and warm naan bread on the side.
This is everything I want in a soup. I feel sad when I don’t have it. I am convinced that this soup could make world peace possible.
Awww thank you for your kind words, Laura! Food really does bring people together 🙂 Thanks for leaving a review!