Name: Vegan Curry Lentil Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: 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, to taste; Fresh cracked pepper, to taste; Fresh chopped cilantro for garnish

Jump to Recipe· 4.2 from 9 reviews

If you’re craving a cozy bowl of something rich, satisfying, and packed with flavor, this Vegan Curry Lentil Soup Recipe is your new best friend. Imagine a velvety, fragrant broth where aromatic curry spices mingle beautifully with tender red lentils and creamy coconut milk, elevated by the fresh brightness of lime and cilantro. It’s not just a meal; it’s a hug in a bowl that happens to be completely plant-based and wonderfully wholesome. Whether you’re a seasoned vegan or simply looking to add more hearty, healthy dishes to your repertoire, you’ll love how this soup comes together quickly and uses everyday ingredients you probably already have on hand.

Ingredients You’ll Need

Inside a white stove pot, there is a layer of cooked, soft, small, chopped onion pieces spread evenly at the bottom. On top of the onions, there are four piles of different spices and minced garlic, each with a different color and texture: one pile is off-white and finely minced, one is red powder, one is light brown powder, and one is dark brown powder. A wooden spoon with a dark grain pattern is resting on the right side inside the pot. The pot is sitting on a white marbled surface with a folded gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Simple ingredients are the secret heroes of this soup. Each one plays an essential role, creating layers of texture and flavor that make this dish truly outstanding. From the warmth of curry powder and cinnamon to the creamy thickness from coconut milk, these pantry staples come together in perfect harmony.

Olive oil: The base for sautéing onions and garlic, it adds a subtle richness to every spoonful.
Yellow onion: Provides a soft sweetness and depth once gently sautéed.
Garlic: Adds a punch of savoriness that wakes up the spices.
Curry powder: The star spice that defines the soup’s warm, complex flavor profile.
Cumin: Lends an earthy, slightly smoky undertone.
Ground ginger: Brings a zesty brightness that balances the richness.
Ground cinnamon: Adds a touch of sweetness to complement the spices.
Split red lentils: The protein-packed ingredient that thickens the soup and adds a lovely soft texture.
Garbanzo beans (chickpeas): For a chewy, nutty bite and extra protein.
Full-fat coconut milk: Creates the creamy, luscious body of the soup.
Vegetable broth: The flavorful liquid base that brings all ingredients together.
Juice of a lime: A fresh, tangy finish that brightens every mouthful.
Kosher salt and fresh cracked pepper: Essential for seasoning perfectly.
Fresh chopped cilantro: Adds a fresh herbal note when sprinkled on top.

How to Make Vegan Curry Lentil Soup Recipe

Step 1: Sauté the Base Flavors

Start by heating the olive oil in a large Dutch oven over medium heat. Toss in the diced onion along with a pinch of salt and pepper, then sauté for about 3 to 4 minutes until the onion becomes translucent and tender. This process builds the foundational sweetness and aroma that makes the soup so inviting.

Step 2: Bloom the Spices

Add the minced garlic along with the curry powder, cumin, ground ginger, and cinnamon. Stir continuously for about a minute so the spices can “bloom” and release their incredible fragrances. This step is what infuses the soup with that unmistakable curry warmth and complexity.

Step 3: Deglaze the Pot

Pour a splash of vegetable broth into the pot and scrape the bottom with your spatula. This technique lifts all those flavorful browned bits, helping ensure nothing delicious is left behind and your soup has depth in every bite.

Step 4: Combine the Main Ingredients

Mix in the garbanzo beans, split red lentils, coconut milk, and the rest of the vegetable broth. Stir everything together until evenly combined. This is where the heartiness starts to build as the lentils absorb the spice-infused liquid.

Step 5: Simmer Until Perfect

Turn the heat to medium-high until the soup reaches a gentle simmer, then reduce to medium-low. Let it cook for about 5 minutes, stirring occasionally so nothing sticks to the bottom. The lentils will become tender and the soup will thicken slightly—just the way you want it.

Step 6: Brighten with Lime

Finally, stir in the fresh lime juice to add a pop of brightness that balances the creaminess and spice. You’re now ready to garnish and dive into this comforting bowl of goodness!

How to Serve Vegan Curry Lentil Soup Recipe

A white speckled bowl holds a thick yellow lentil stew with visible chickpeas and small vegetable pieces. The stew is topped with a swirl of white cream, chopped green herbs scattered across the surface, and thin slices of bright green jalapeño peppers sprinkled with red pepper flakes in the center. Two pieces of toasted flatbread rest inside the bowl on one side. The background shows a white marbled surface with a soft cloth peeking from the corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped cilantro on top adds a burst of color and fresh herbal flavor that perfectly complements the curry spices. For an extra touch, a few lime wedges on the side invite everyone to add more zing if they like.

Side Dishes

This soup pairs beautifully with crusty bread or warm naan for dipping. You can also serve it alongside a simple cucumber salad or steamed greens to round out the meal with refreshing contrasts.

Creative Ways to Present

For a fun twist, serve the soup over fluffy brown rice or quinoa for a heartier option. Another idea is to ladle it into hollowed-out bell peppers or small bread bowls for an inviting and festive presentation that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let the leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, the soup stays fresh for about 3 to 4 days, making it perfect for quick lunches or dinners.

Freezing

This Vegan Curry Lentil Soup Recipe freezes beautifully. Pour cooled soup into freezer-safe containers or zip-top bags, leaving some room for expansion. It’ll keep well for up to 3 months, allowing you to have a wholesome meal ready on busy days.

Reheating

When you’re ready to eat your frozen or refrigerated soup, warm it gently over medium heat on the stove. Stir occasionally to prevent sticking and add a splash of water or broth if the soup has thickened too much. A quick squeeze of lime juice after reheating brightens the flavors just like fresh.

FAQs

Can I use other types of lentils for this recipe?

Absolutely! While split red lentils are the quickest to cook and give a lovely creamy texture, you can also use green or brown lentils. Just keep in mind they take a bit longer to cook and hold their shape more, which will change the soup’s consistency slightly.

Is this soup really spicy?

This Vegan Curry Lentil Soup Recipe offers a nice balance of warmth and flavor without being overwhelming. If you like it spicier, feel free to add a pinch of cayenne or chopped fresh chili. You can always adjust the heat to your taste.

Can I substitute the coconut milk?

Coconut milk is key for that silky richness and subtle sweetness, but if you prefer, you could try cashew cream or a thick oat milk. Just note that the flavor and texture will be different, so coconut milk remains the best choice for authenticity.

How do I make the soup thicker or thinner?

If you prefer a thicker soup, simply simmer it a bit longer uncovered to reduce the liquid. For a thinner consistency, stir in more vegetable broth or water until you reach your desired texture.

Is this recipe kid-friendly?

Definitely! Kids often love the creamy texture and gentle spices in this soup. If you’re concerned about the curry flavor, start with less curry powder and gradually increase it. The sweetness from the coconut milk also helps keep it approachable for little ones.

Final Thoughts

There’s nothing quite like a bowl of this Vegan Curry Lentil Soup Recipe to make you feel cozy, nourished, and satisfied all at once. It’s easy to make, packed with wholesome ingredients, and bursting with bold yet comforting flavor that will quickly become a family favorite. Trust me, once you try it, you’ll be reaching for this recipe whenever you want to warm up or impress with a simple, spectacular plant-based meal.