Quick Facts
- Time: 10 minutes prep · 25 minutes cook · 35 minutes total
- Yield: 4–6 servings
- Skill: Easy
- Method: One-pot stovetop simmer
- Diet: Vegan, Gluten-Free, Dairy-Free
Introduction
This cozy vegetable soup with red lentils is the answer when you want something warm, nourishing, and deeply flavorful without spending all night in the kitchen. Aromatic curry, garlic, and ginger bloom in the pot, then red lentils step in to add body and plant-based protein, making this creamy vegetable soup feel as satisfying as a stew. Coconut milk gives it a velvety texture, while a squeeze of lime at the end brightens every spoonful.
It’s the kind of healthy vegetable soup that belongs on repeat in your fall soup recipes collection: one pot, simple ingredients, and tons of comfort. Whether you’re cooking for a family, stocking the fridge with homemade vegetable soup for lunches, or just feeding yourself on a busy weeknight, this veggie-packed bowl checks every box.
It’s the kind of healthy vegetable soup that deserves a permanent spot in your favorite vegetable soup recipes collection.
Why You’ll Love It
- Weeknight-easy: Everything happens in one pot with clear timing and no fussy techniques.
- Flexible: Swap in whatever vegetables you have, from cauliflower to zucchini.
- Balanced flavor: Curry, coconut milk, and lime bring warmth, richness, and brightness.
- Great leftovers: Thickens slightly in the fridge and reheats beautifully for easy lunches.
If you’re always looking for reliable soup recipes that work on busy nights, this one is an easy staple to keep on rotation.
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Easy Curried Vegetable Soup with Red Lentils (One-Pot, 35 Minutes)
- Total Time: 35 minutes
- Yield: 4–6 servings
- Diet: Gluten Free
Description
Cozy one-pot curried vegetable soup with red lentils, creamy coconut milk, and bright lime. It’s hearty like a stew, packed with veggies and plant-based protein, and comes together in about 35 minutes for an easy vegan, gluten-free weeknight dinner.
Ingredients
2 tablespoons olive oil or avocado oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
2–3 tablespoons mild curry powder (to taste)
1 teaspoon ground cumin
1 cup dry red lentils, rinsed and picked over
1 can (14–15 ounces) diced tomatoes with juices
4 cups vegetable broth (preferably low sodium)
1 can (13.5 ounces) full-fat coconut milk
2 cups small-diced mixed vegetables (such as cauliflower florets, bell pepper, or potatoes)
2 big handfuls baby spinach or chopped kale
1–2 limes, cut into wedges
1–2 teaspoons salt, plus more to taste
Freshly ground black pepper
Chopped cilantro or parsley, for serving (optional)
Instructions
Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften.
Add the garlic and ginger and cook about 30 seconds, until fragrant. Stir in the curry powder and cumin and cook 30–60 seconds more, stirring constantly to bloom the spices.
Add the rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Stir well, scraping up any bits from the bottom of the pot. Bring to a gentle boil over medium-high heat.
Add the mixed diced vegetables. Reduce the heat to low or medium-low to maintain a steady simmer. Partially cover and cook 15–20 minutes, stirring occasionally, until the lentils are very soft and starting to break down and the vegetables are tender.
Pour in the coconut milk and add the spinach or kale. Simmer 3–5 minutes more, just until the greens are wilted and the soup is creamy. If the soup seems too thick, add a splash of broth or water.
Turn off the heat. Squeeze in the juice of 1 lime, then taste and adjust with additional salt, pepper, and more lime juice as needed.
Ladle into bowls and top with chopped cilantro or parsley if using. Serve with extra lime wedges on the side.
Notes
– Use low-sodium vegetable broth so you can season in stages and let the curry, lentils, and lime shine.
– Swap in whatever veggies you have: sweet potato, butternut squash, zucchini, cauliflower, or frozen mixed vegetables all work.
– Red lentils give the soup a silky, creamy texture; yellow lentils can be used but may need a few extra minutes of cook time.
– For a lighter version, use light coconut milk or replace half the coconut milk with extra broth. For extra creaminess, blend 1–2 cups of the soup and stir it back in.
– This soup keeps 3–4 days in the fridge and up to 3 months in the freezer. It thickens as it sits—just add a splash of water or broth when reheating and finish with a squeeze of lime.
– Make it spicier with chili flakes, cayenne, or a spoonful of chili paste; keep it mild by sticking with mild curry powder only.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop simmer
- Cuisine: Indian-inspired
Ingredients
For this curried vegetable soup with red lentils, you’ll need:
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 2–3 tablespoons mild curry powder (to taste)
- 1 teaspoon ground cumin
- 1 cup dry red lentils, rinsed and picked over
- 1 can (14–15 ounces) diced tomatoes with juices
- 4 cups vegetable broth (preferably low sodium)
- 1 can (13.5 ounces) full-fat coconut milk
- 2 cups small-diced mixed vegetables (such as cauliflower florets, bell pepper, or potatoes)
- 2 big handfuls baby spinach or chopped kale
- 1–2 limes, cut into wedges
- 1–2 teaspoons salt, plus more to taste
- Freshly ground black pepper
- Chopped cilantro or parsley, for serving (optional)
What each ingredient does
- Olive oil: Helps soften aromatics and bloom the spices.
- Onion, carrots, celery: Classic soup base that builds sweet, savory depth.
- Garlic and ginger: Add sharp, fresh flavor that stands up to the curry.
- Curry powder and cumin: Bring warm, fragrant spice and color.
- Red lentils: Thicken the soup and add hearty plant protein.
- Diced tomatoes: Provide acidity and a gentle sweetness.
- Vegetable broth: Creates a flavorful base for this homemade vegetable soup.
- Coconut milk: Makes the soup creamy and luxurious without dairy.
- Mixed vegetables: Add texture, color, and extra nutrition.
- Spinach or kale: Stirred in at the end for a fresh green finish.
- Lime: Wakes up every flavor with bright acidity.
- Salt and pepper: Essential for balanced seasoning.
- Cilantro or parsley: Optional herbal pop on top.
Pro tip: Use low-sodium stock so you can season perfectly at the end and let the curry, lentils, and lime shine.
Substitutions & Swaps
This recipe happily flexes with what you have on hand, which makes it a superstar in the world of veggie soup recipes.
- Aromatics: No fresh ginger? Use 1/2 teaspoon ground ginger. Shallots can substitute for onion, and leek works in a pinch.
- Lentils: Red lentils cook quickly and create a creamy texture. You can use yellow lentils, but they may take a few extra minutes. Avoid brown or green lentils here if you want that silky finish.
- Vegetables: Swap in sweet potato, butternut squash, zucchini, or frozen mixed vegetables. This is one of those vegetarian soup recipes that welcomes fridge clean-out nights.
- Greens: Kale, Swiss chard, or baby spinach all work. Just adjust simmering time so they’re tender but still vibrant.
- Coconut milk: For a lighter soup, use light coconut milk or half coconut milk, half extra broth.
- Acid: If you’re out of lime, lemon juice or a splash of apple cider vinegar will still bring the brightness.
- Spice level: Add chili flakes or a pinch of cayenne for more heat, or stick with mild curry powder if serving kids.
Budget/time saver: Use frozen diced vegetables to cut prep to almost nothing—ideal if you want vegetable soup crock pot–style convenience without actually pulling out the slow cooker.
Equipment Notes
- Large soup pot or Dutch oven (5–6 quarts): Wide, heavy pots help the vegetables sauté evenly and prevent scorching once the lentils thicken the soup.
- Stirring utensil: A sturdy wooden spoon or silicone spatula is perfect for scraping up the flavorful browned bits on the bottom.
- Ladle: Makes serving and portioning simpler, especially if you’re meal prepping.
- Optional immersion blender: If you prefer a smoother creamy vegetable soup, you can partially blend right in the pot.
If you worry about cleanup, line nearby surfaces with a small towel or paper towel to catch splatters, and soak the pot briefly in warm soapy water once dinner is over—the lentil starch releases easily.
Step-by-Step Instructions
- Sauté the aromatics.
Heat the olive oil in your soup pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables are starting to soften. This slow sauté builds the base flavor of the soup. - Add garlic, ginger, and spices.
Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Sprinkle in the curry powder and cumin, stirring constantly for another 30–60 seconds. Blooming the spices in oil wakes up their flavor and prevents a raw, dusty taste. - Add lentils, tomatoes, and broth.
Pour in the rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Stir well, scraping up any bits stuck to the bottom of the pot. Bring the mixture to a gentle boil over medium-high heat. - Simmer with vegetables.
Add your diced mixed vegetables to the pot. Reduce heat to low or medium-low to maintain a steady simmer. Partially cover and cook for 15–20 minutes, stirring occasionally, until the lentils are very soft and starting to break down and the vegetables are tender. - Stir in coconut milk and greens.
Pour in the coconut milk and add the spinach or kale. Simmer another 3–5 minutes, just until the greens are wilted and the soup is slightly thickened and creamy. If it looks too thick, add a splash of broth or water. - Season and brighten.
Turn off the heat. Squeeze in the juice of 1 lime, then taste. Add additional salt, pepper, and more lime juice if you want extra brightness. This is where the soup shifts from “good” to “wow, another bowl please.” - Serve.
Ladle the soup into bowls and finish with chopped cilantro or parsley. Serve with extra lime wedges on the side so everyone can adjust to their taste.
The soup is done when the lentils are soft enough to mash easily against the side of the pot and the vegetables are tender but not mushy.
Make-Ahead, Storage & Reheating
This curried vegetable soup is perfect for meal prep. You can:
- Make ahead: Prepare the full batch 1–2 days before serving. The flavors deepen as it rests.
- Fridge: Store in airtight containers for 3–4 days. The soup will thicken as the lentils absorb more liquid.
- Freeze: Cool completely, then freeze up to 3 months in portioned containers, leaving a little room for expansion. The coconut milk and lentils freeze well.
- Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, adding a splash of water or broth if it’s thicker than you like. Always finish reheated portions with a small squeeze of fresh lime to wake up the flavors again.
How to Lighten It or Make It Extra Creamy
- To lighten: Use light coconut milk or replace half the coconut milk with vegetable broth. Add extra chopped vegetables or a handful of cooked chickpeas to maintain a hearty feel.
- To make it creamier: Blend 1–2 cups of the soup with an immersion blender or in a regular blender, then stir it back in. You can also stir in a little extra coconut milk off the heat for a richer finish.
If you use a traditional blender, let the soup cool slightly first and vent the lid so steam can escape to avoid pressure buildup.
Toppings, Garnishes & Finishes
Think of garnishes as the three-second upgrade for your vegetable soup:
- Crunch: Toasted pumpkin seeds or crispy chickpeas sprinkled on top.
- Fresh: A shower of chopped cilantro, parsley, or green onion.
- Tang and heat: Extra lime wedges, a drizzle of chili oil, or a pinch of red pepper flakes.
A sprinkle, a swirl, a squeeze—small details that make this homemade vegetable soup feel restaurant-worthy.
Sides & Pairings
This soup is hearty enough to stand alone, but simple sides make it feel like a full fall soups and stews spread:
- Warm flatbread, naan-style bread, or crusty whole-grain rolls.
- A crisp green salad with a lemony vinaigrette to contrast the creamy, cozy soup.
- Steamed or roasted vegetables like broccoli or Brussels sprouts if you’re leaning into extra veg.
- For drinks, try sparkling water with lime, mint tea, or a light fruity juice.
Scaling the Recipe
Cooking for a crowd or just yourself?
- To double: Use a large Dutch oven (at least 7 quarts) so there’s room for the lentils to expand. Add a few extra minutes of simmering time and stir often so nothing catches on the bottom.
- To halve: Use a smaller pot and reduce the simmer time slightly, checking doneness early.
- Batch cooking: Cool the soup quickly by transferring it to shallow containers before refrigerating or freezing to keep the texture and flavor fresh.
Nutrition & Dietary Notes
This vegetable soup with red lentils is naturally:
- High in plant protein and fiber thanks to lentils and vegetables.
- Vegan and dairy-free because we use coconut milk instead of cream.
- Gluten-free as long as your vegetable broth is certified gluten-free.
If you’re watching sodium, choose low-sodium broth and season gradually, tasting as you go.
Troubleshooting
- Too thick? Add more vegetable broth or water a little at a time until it reaches your ideal consistency.
- Too thin? Simmer uncovered for a few extra minutes to reduce, or mash some of the lentils against the side of the pot.
- Too salty? Stir in a bit more coconut milk, unsalted broth, or a squeeze of lime to balance.
- Too bland? Add a pinch of salt, more lime juice, and if needed, another 1/2 teaspoon of curry powder or cumin. Bloom any extra spices in a small spoonful of hot soup before stirring them into the pot.
- Lentils undercooked? Keep simmering gently with the lid slightly ajar and check every 5 minutes until they’re soft.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen diced carrots, onions, and mixed vegetables are great time savers. Add them straight to the pot and extend the simmer time by a few minutes if needed.
What other proteins can I add?
Chickpeas, white beans, or cubes of firm tofu fit beautifully in this vegetable soup and keep it vegan. Add them during the last 10 minutes of simmering so they warm through.
How do I keep the soup from drying out when reheating?
Reheat gently and add a splash of water or broth before warming. Cover the pot so moisture doesn’t escape, then finish with lime juice.
Can I make this dairy-free and gluten-free?
It already is. Just double-check that your curry powder and vegetable broth are gluten-free.
How long does it keep and can I freeze it?
In the fridge, it keeps 3–4 days. Frozen, it’s best within 3 months. Thaw overnight in the fridge or gently on low heat with a bit of extra liquid.
Can I adapt this to a slow cooker?
Yes. Add all ingredients except coconut milk, greens, and lime to the slow cooker and cook on low 6–7 hours. Stir in coconut milk and greens for the last 30 minutes, then finish with lime before serving—an easy twist on vegetable soup crock pot style.
Variations
- Lemony Herb Vegetable Soup: Stir in extra lemon or lime juice and a big handful of chopped dill and parsley at the end.
- Spicy Chipotle Curry Soup: Add a spoonful of chipotle chili in adobo or chili paste plus a touch of honey or maple syrup to balance the heat.
- Extra Creamy Coconut Vegetable Soup: Blend half the soup until silky, then stir in more coconut milk for an ultra-luxurious texture.
Chef Notes / Test Kitchen Tips
The biggest flavor boost comes from taking the time to sauté the aromatics and bloom the spices before adding liquid. It’s tempting to toss everything into the pot at once, but that extra 3–4 minutes makes your vegetable soup taste slow-simmered instead of rushed.
Salt in stages: once with the vegetables, once after simmering, and again after adding lime. The soup is usually done between 20 and 25 minutes of simmering; don’t be afraid to turn the heat down if it’s bubbling too fiercely—gentle heat keeps the coconut milk smooth and the lentils tender.
Conclusion
On busy nights, this curried vegetable soup with red lentils gives you all the comfort of fall soups and stews with none of the fuss. It’s hearty enough to be a meal, keeps well for 3–4 days, and freezes like a dream, making it a smart addition to your healthy vegetable soup rotation.
Ladle it into your favorite bowls, squeeze over a little extra lime, and enjoy knowing dinner came together in a single pot. When you make it, don’t forget to save your notes so you can tweak the spice level and veggie mix to make this truly your signature homemade vegetable soup.
