Curry Lentil Soup

This vibrant Curry Lentil Soup combines an array of veggies, red lentils, a robust seasoning blend, and creamy coconut milk to deliver an unforgettable warming meal.

Love lentils? Us too! Try our original lemon-parsley Lentil Soup, this hearty Lentil Bolognese, or this Lentil Curry next.

Curry Lentil Soup

When my husband and I traveled to Dubai, we took a desert safari tour that ended with a 6-course Arabic meal under the stars, right in the middle of the dessert! It was an unforgettable night, to say the least, and the food was truly exquisite. 

One of the favorite dishes of the evening was Curry Lentil Soup. It was warming, perfectly spiced, thick, and hearty.

It was so memorable for me that it was the first recipe I worked to re-create upon returning home. It took a few iterations to work through, but I couldn’t be happier with how it turned out.

Let’s talk veggies

In order for everything to cook in time and ensure the lentils aren’t mushy by the time the veggies are tender, it’s important to cut the veggies very small. It’s also important the veggies are all generally cut into equal sizes so they cook evenly in this Curry Lentil Soup.

• Dice the potato into small 1/2-inch chunks
• Cut large carrots in half lengthwise first and then thinly slice (just under 1/2-inch thick).
• Finely dice the red onion (or throw it in a mini food processor for ease).
• Mince the ginger and garlic (or, again, throw in a mini food processor for ease).

Let’s chat lentils

You’ll want to use dried red lentils for this soup. While any brand works, I do like Bob’s Red Mill® best (not sponsored). There is no need to soak the lentils before adding to this soup —  for this recipe, we just rinse them off, and then they cook perfectly.

Red/orange lentils are more processed, break down quicker (about 15-20 minutes), and thicken the soup quite a bit. This recipe, timing-wise and flavor-wise, relies on red lentils so I don’t recommend using a different type of lentils.

Also note that when over-cooked, red lentils do turn mushy so watch the soup carefully near the end.

Puy lentils (French lentils) take nearly 45-50 minutes to cook through and are ideal in salads. French lentils in this soup would absorb too much liquid and overcook all the veggies, so I don’t recommend them.

Brown/green lentils also take a bit longer to cook through and have a slightly different flavor profile than we’re going for.

Curry Lentil Soup Seasonings

The seasoning blend adds an incredible depth of flavor to this soup. Most of the seasonings are fairly standard and straightforward — keep in mind that the higher the quality of the spice used, the better the soup will taste.

The two seasonings that can make a more varied end result are garam masala and curry powder. Both of these seasonings are actually a blend of a lot of spices so they can certainly impact how the soup tastes and its overall spiciness. 

For this soup, I use Private Selection® Garam Masala Blend and Great Value® Organic Yellow Curry Powder.

I would say neither of those specific spices is overly spicy, though each does have a fairly robust flavor. With those two seasonings I’d rate this soup as mild, but keep in mind the heat of this soup can greatly vary depending on the specific spices you choose to use (so add slowly, taste, and adjust).

Curry Lentil Soup Toppings

• Lemon. If I could suggest only one topping, I’d say that lemon is a must! Lemon adds a wonderful flavor, welcome freshness, and a hit of acidity. We add lemon zest and juice to the soup as it’s finishing and I also serve additional lemon wedges on the side. In our books, the more lemon the tastier the soup gets! 
• Cilantro. For a citrusy finishing, stir some cilantro into the soup. If you don’t love cilantro, you could also add in some fresh flat-leaf Italian parsley — either works. Fresh herbs are not completely essential, so if you don’t have them, don’t worry.
• Toasted coconut flakes. We love the slight crunch and subtle sweetness toasted coconut flakes add. Not to be confused with sweetened shredded coconut, here’s what we’re using to top this Curry Lentil Soup.
• Coconut milk. Before adding the coconut milk to the soup, we set aside 1/4 cup (48g) to drizzle on the tops of the soup bowls. Besides looking fancy, it also adds a nice intense coconut flavor to the soup. If you don’t want this finishing flavor, add all the coconut milk to the soup instead of setting any aside.

Curry Lentil Soup Storage

This soup just continues to get more flavorful as it sits and flavors have a chance to meld and intensify.

It will stay fresh for 4-5 days stored in an airtight container in the fridge. Unfortunately, it doesn’t freeze very well; the veggies and lentils get a bit mushy when thawed. If the yield of soup is too much to be eaten within those 4-5 days, I recommend halving the recipe initially.

Reheat the soup gently in a pot over medium-low heat, stirring frequently. You’ll likely need to add in an additional splash of vegetable or chicken stock to slightly thin the soup. It does thicken as it sits and is stored.

Other hearty soup recipes

• Chicken Curry Soup with coconut milk
• Broccoli Potato Soup with Cheddar cheese
• Chicken Pot Pie Soup with puff pastry toppers
• Carrot Soup with red curry paste
• Sweet Potato Coconut Curry Soup with chickpeas