This one-pot vegan curry lentil soup is easy to prepare and perfect for a quick dinner on a chilly evening. It’s packed with a mix of economical and wholesome ingredients and is super delicious! Serve it as is in a bowl or over rice to get even more meals for just pennies more!
Lentils are so versatile! They’re great in salads, pasta and wraps but my favourite way to use lentils is in any kind of vegan lentil soup!
One of the most popular recipes on the blog is this simple and smoky Spanish-style vegan lentil stew and it’s what inspired me to come up with another simple yet flavourful vegan soup recipe made with easy-to-find and cheap ingredients.
Enter this one-pot vegan curry lentil soup!
How to make vegan curry lentil soup
It’s real easy, just get a pot and the ingredients in the photo!
Start by frying off some onion, garlic and ginger. Add about a tablespoon of curry powder and cayenne pepper, if necessary.
Each brand and type of curry powder is different so that’s why I say “about” a tablespoon of curry powder. You can adjust the quantity depending on the flavour profile and strength of your particular curry powder.
The only brand of curry powder closest supermarket sells is not spicy in the least. That’s why I added some cayenne pepper to my vegan curry lentil soup as well. I put this as optional in the recipe as it depends on how spicy or not spicy your curry powder is.
Give the curry powder a minute in the pot with the onions to allow the flavours to come out then add in your veggies, lentils and vegetable stock.
I used potatoes and carrots because they’re cheap and delicious but this recipe lends itself well to a variety of vegetables so go ahead and feel free to use your favourite veggies. It would be great with any other root veggies, peas, cauliflower, tomato, anything really!
What I love most about lentils is that they’re extremely cheap when you buy them dry, especially if you buy from the bulk food bins, and unlike dried beans they do not need to be presoaked.
Just give them a rinse and throw the dried lentils right into the pot. They cook from dried in only about 30 minutes!
To simplify this curried lentil soup recipe I threw the veggies and lentils into the pot together (as opposed to adding the veggies later). Don’t worry, the veggies don’t overcook and you can leave the pot on the stove and relax a little bit while the soup cooks!
After about 30 minutes the lentils should be tender. Add in the frozen spinach and coconut milk and give it another couple of minutes to heat through.
As I mentioned in my vegan roasted cauliflower soup recipe, I prefer adding the coconut milk at the end like this because it can split and do weird things when you simmer it for a long time. Adding it at the end ensures that your soup will be uber creamy!
Now you can taste and season. Always wait to add salt to lentils and beans until the end of cooking or else they will get tough. Now it’s ready to serve!
Serve this vegan curry lentil soup just as it is, with naan or crusty bread, or with rice to extend the servings to feed more.
Wanna see how easy it is to make this Vegan Curry Lentil Soup? Watch the video and share it on Facebook!:
Vegan Curry Lentil Soup
- 1 tablespoon oil - $0.16
- 1 medium onion diced - $0.15
- 2 cloves of garlic finely diced - $0.16
- 2 tablespoons finely diced ginger - $0.24
- 1 tablespoon curry powder (adjust depending on how strong your curry powder is) - $0.15
- ½ teaspoon cayenne pepper (optional if your curry powder is not spicy) - $0.03
- 2 medium carrots peeled and small diced - $0.21
- 2 medium potatoes peeled and small diced - $0.38
- ¾ cup (170 grams) dried brown lentils rinsed - $0.37
- 3 cups (710 ml) vegetable stock - $1.35
- 4.5 oz (125 grams) frozen chopped spinach - $0.63
- 1 (13.5 oz / 400 ml) can coconut milk - $2.05
- 1 teaspoon salt or to taste - $0.03
- Heat the oil in a medium pot over medium heat. Add the onion and fry until soft and transparent then add the ginger and garlic and fry another 30 seconds to a minute, or until soft.
- Add the curry powder and cayenne, if using, and fry, stirring constantly, for 30 seconds to release the aromas.
- Add the carrots, potatoes, lentils and vegetable stock. Raise the heat to bring it to the boil then cover and reduce the heat to minimum.
- Allow to simmer, covered, very gently until the lentils are tender – about 30 minutes. Check on it from time to time to ensure the lentils are submerged. Add more stock or water to keep them submerged if necessary.
- Once tender add the frozen spinach, coconut milk and salt. Raise the heat to medium and allow to cook for another couple of minutes until hot.