Curried Lentil Soup Recipe for Cozy Weeknights

There’s nothing more comforting and nourishing than a vegetable-rich lentil soup, and this Curried Lentil Soup delivers both hearty texture and bold flavor. Packed with sweet potato, lentils, spinach, and warming spices like curry powder and turmeric, it’s an easy one-pot meal perfect for weeknights or meal prep. This vegetarian, coconut-milk–enriched soup is filling, brightened at the end with lemon juice and fresh cilantro for a balanced finish.

Curried Lentil Soup Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup finely diced yellow onion
• 4 garlic cloves, minced
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional for heat)
• 2 cups medium-diced sweet potato
• 1½ cups brown lentils, rinsed well
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 6 cups low-sodium vegetable broth
• One 14.5-ounce can fire-roasted tomatoes
• 1 bay leaf
• 6 ounces baby spinach
• 1 cup unsweetened full-fat coconut milk
• 2 tablespoons freshly squeezed lemon juice
• Fresh cilantro leaves, for serving

Curried Lentil Soup: Step-by-Step

Step One: Sauté the aromatics and toast the spices

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, salt, black pepper, and red pepper flakes, and cook, stirring, until the onion and garlic are soft and fragrant, about 4–5 minutes. Add the diced sweet potato, rinsed lentils, curry powder, turmeric, cumin, and smoked paprika. Stir and cook for 1–2 minutes until the spices become fragrant and slightly toasted—this intensifies their flavor.

Step Two: Build and simmer the broth

Pour in the vegetable broth and add the fire-roasted tomatoes and bay leaf. Increase heat to bring the mixture to a rapid simmer, then reduce to a gentle simmer, cover, and cook until the lentils and sweet potatoes are tender, about 25 minutes. Stir occasionally to prevent sticking and to check doneness.

Step Three: Add greens and coconut milk

When the sweet potatoes are fork-tender, stir in the baby spinach and the coconut milk. Continue simmering until the spinach just wilts and the coconut milk has warmed through—about 3–5 minutes. The coconut milk adds creaminess and balances the spices.

Step Four: Finish and serve

Remove the pot from heat and stir in the freshly squeezed lemon juice to brighten the flavors. Taste and adjust salt and pepper as needed—lentils and potatoes absorb seasoning, so additional salt may be necessary. Ladle into bowls and garnish with fresh cilantro. Serve warm with crusty bread, naan, or a simple grain for a complete meal.

Recipe FAQs

This Curried Lentil Soup makes excellent leftovers and freezes well when cooled completely. Pack it into airtight containers or freezer bags, leaving room for expansion. To thaw, place in the refrigerator overnight or use the defrost setting on your microwave, then reheat gently on the stove, adding extra broth if needed. When reheating from frozen, heat slowly and stir periodically to ensure even warming and to rehydrate ingredients that may have absorbed liquid.

Additional Tips and Variations

• For a thinner soup, add 1 to 2 cups more vegetable broth while simmering or when reheating.
• Swap brown lentils for green or French lentils if you prefer a firmer texture, but adjust cook time as needed.
• Add a can of chickpeas or a handful of diced carrots for extra bulk and nutrition.
• Garnish ideas: toasted pumpkin seeds, a dollop of yogurt (dairy or plant-based), or extra lemon wedges.

Nutrition

Estimated per serving: Calories 385 kcal, Carbohydrates 49 g, Protein 17 g, Fat 15 g (Saturated 9 g), Fiber 20 g. These values are approximate and will vary based on specific brands and measurements used.

Author and Credits

Recipe author: Alex Snodgrass. Photography credit: Eat Love Eats.

I hope you enjoy this flavorful, nourishing Curried Lentil Soup. If you try it, leave a comment with your tweaks or favorite garnishes.