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Vegan Curry Lentil Soup

  • Author: Kylie Lato
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


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!



  • 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


  1. 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. 
  2. Add garlic, curry powder, cumin, ginger, and cinnamon and cook for 1 minute, stirring frequently. 
  3. Deglaze the pan with a splash of broth, scraping all the yummy bits off the bottom of the pan. 
  4. Add chickpeas, lentils, coconut milk and remianing broth. Stir to combine.   
  5. 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. 
  6. Stir in fresh squeezed lime juice, garnish with fresh cilantro and enjoy!
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Indian

Keywords: lentil soup, curry soup, vegan lentil soup, vegan curry soup