Photo: Mark Thomas; Styling: Gerri Williams
Prep Time
25 Mins
Cook Time
1 Hour
Serves: 6

Full of bold flavor and chockful of veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner.

How to Make It

Step 1

In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.

Step 2

Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.

Ratings & Reviews

Very good, definitely needs a wow factor.

June 13, 2018
Followed the recipe to the t my first go round. The soup on its own is very good, but one note. The second time I made it, some ginger powder was added along with a teaspoon of veggie bouillon. It made all the difference in the world! The ginger gave it a tantalizing little zing and it went from “pretty good” to “lick the pot good”. Definitely will make this again in the future, as it’s a good base.

December 13, 2016
The recipe says to only puree half.

Easy and delicious

October 03, 2015
Great recipe for its ease, short list of ingredients, and wonderful flavor. I also added some coriander. I made a lighter version with half the coconut milk.

Very good....

November 12, 2015
This is a very good recipe. I did what others suggested and added 1 tsp. of each: coriander, chili powder and ground ginger. It added depth and tastiness to the recipe. I highly recommend using low sodium vegetable broth. Otherwise it becomes too salty after storing in the fridge overnight and reheat the next day.

Excellent and Quick

March 14, 2016
I make this quite often and change up some of the spices to make it hotter and add some additional flavour with ginger. I ALWAYS make cilantro dumplings with it as well. Very comforting and delicious. 

Wish I had not pureed it

April 16, 2016
The flavor is delicious, but I wish I had followed my gut and not pureed it, I really liked it better with the lentils and bits of vegetables. It is still good, but the next time I make it I might try pureeing only half the soup and leaving the rest alone then mixing them together.


June 02, 2016
This was excellent. I pretty much followed the recipe except added more spices as others reviewers commented: 1 tsp coriander, 1/2 tsp ground ginger, 1/2 tsp ground red pepper. I also used two boxes of 32 ounce low sodium vegetable broth. Next time, I might add 1/2 cup more lentils (I used red lentils) and maybe turmeric.

Curry Heaven

January 10, 2017
I've been making this soup for a couple of years and it is incredible. Somehow this recipe tastes like more than the sum of its parts. It is so flavorful and rich, like no lentil soup I've had before. Easy to tinker with too - most recently I added two diced potatoes and only used half a can of coconut milk. It's also delicious to throw in some kale or other greens at the end

u2farmer's Review

January 09, 2013

JanineC's Review

December 26, 2013
Great soup! Easy to do. We added some extra spices for more flavor (Added hot chili oil 1-2 tsp. 1 tsp coriander and 1/2 tsp ginger). Also 1 cup chopped kale for color and more nutrition.