This Curry Lentil Soup is a delightful one-pot wonder that effortlessly combines bold flavors with wholesome ingredients. The aromatic blend of yellow curry powder, crushed red pepper flakes, garlic, and ginger creates a rich and comforting base, while the red lentils add a hearty texture to the soup. The addition of fire-roasted tomatoes and coconut milk enhances the overall depth, infusing a creamy and slightly sweet undertone.

The vibrant medley of vegetables, including onions, carrots, and red bell peppers, adds both color and nutritional value to the dish. The soup’s preparation is simple and efficient, requiring only 35 minutes from start to finish. As it simmers on the stove, the flavors meld together, resulting in a harmonious and satisfying bowl of goodness. The finishing touches of fresh cilantro, a drizzle of coconut milk, and a squeeze of lime juice elevate the presentation and taste, providing a burst of freshness that complements the rich, savory notes.

Perfect for chilly days or any occasion, this curry lentil soup offers a balance of protein, fiber, and essential nutrients. The recipe’s versatility shines through, making it a convenient option for meal prep with leftovers lasting up to five days in the fridge or three months in the freezer. Adapted from Ottolenghi, this soup is a testament to the fusion of culinary expertise and simplicity, resulting in a culinary masterpiece that is both nourishing and downright delicious.

Curry Lentil Soup

Curry Lentil Soup- this easy, one pot, curry lentil soup is creamy, comforting, nourishing, and most importantly DELICIOUS! The perfect meal for a cold day or any day!

Prep Time10minutes mins

Cook Time25minutes mins

Total Time35minutes mins

Course: Main Course, Soup

Cuisine: American

Keyword: soup

Servings: 4

Calories: 338kcal


  • 2 tablespoons olive oil or coconut oil
  • 1 medium yellow onion, diced
  • 1 carrot, diced
  • 1 red bell pepper, seeds removed and diced
  • 4 garlic cloves, finely chopped
  • 2- inch piece ginger, peeled and finely grated
  • 1 tablespoon yellow curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup red lentils, rinsed, drained, and picked over
  • 2 1/2 cups vegetable broth
  • 1 14.5- ounce can diced fire roasted tomatoes
  • 1 13.5- ounce can coconut milk, shaken well
  • 1/2 cup chopped cilantro
  • Kosher salt and pepper, to taste
  • Garnish: extra cilantro, drizzle of coconut milk, lime wedges


  • In a large pot, heat the oil over medium-high heat. Add the onion, carrot, and red bell pepper and cook until tender, about 4 to 5 minutes.
  • Stir in the garlic, ginger, curry powder, and crushed red pepper flakes. Cook for 1 minute and stir in the red lentils.
  • Pour in the vegetable broth, tomatoes, and coconut milk. Stir in the cilantro and season with salt and pepper. Bring the soup to a boil and then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, or until the lentils are soft, but not mushy. Taste the soup and season with additional salt and pepper, if necessary.
  • Ladle the soup into bowls and garnish with cilantro, a drizzle of coconut milk, and a squeeze of lime juice, if desired. Serve immediately.


Leftover soup will keep in the fridge for up to 5 days. You can freeze the soup for up to 3 months. 

Recipe adapted from Ottolenghi


Calories: 338kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 860mg | Potassium: 534mg | Fiber: 13g | Sugar: 8g | Vitamin A: 4395IU | Vitamin C: 46mg | Calcium: 80mg | Iron: 4mg