1-Pot Golden Curry Lentil Soup

This is my new go to recipe we can’t get enough of it in my house. I like to add a little bit of turmeric and then blend half at the end.

Absolutely delicious! The aminos, which I have never used before, were a powerful flavor enhancer. Thank you for introducing me to the ingredient! I added sweet potato with the carrots. I blended it lightly since my people prefer a thicker soup. I added a shot of red wine vinegar at the end, since I was out of lime – it worked well for the needed acid. I would not consider the lime an optional item since the acid took this soup from very good to great.

This was really delicious & much more simple than most curries that I make, which I take too long on.

If using Better Than Bouillon, I would recommend using less than normal – it’s more intense & darker than you may want.

So good and easy to make. My teenage boys said, “this is actually good and has flavor.”
It practically melts in your mouth and is satiating. I served it with some vegan biscuits; made a perfect hardy dinner!
Hardest part was the cutting up of 2 cups of thinly sliced carrots.
Definitely making this again!

This soup was so yummy and very easy to make! Will absolutely be remaking!!

absolutely delicious! i recommend doubling your batch. i made this for four, and it barely made enough

This was delicious and easy to make as written. I ate it all, so next time I’ll maybe make a double batch to freeze some! Might add some spinach next time.

This was so delicious. I added some white sweet potatoes and I didn’t have coconut aminos or soy sauce, but it didn’t make any difference. It was still amazing!

My family loves it every time we make it. There never seems to be enough. Sometimes I grate in parsnip if I have any on hand and it adds a lovely depth and spiceness that isn’t too much for the kids.

What a delicious recipe!!!I love love love Indian food but I’ve always been skeptical to make it myself. This was a good recipe to dip my toes in the water and build my confidence up. I’m not a huge fan of coconut so I swapped the coconut milk with cashew cream and the coconut aminos with soy sauce. I added a dollop of plain greek yogurt on top for some additional protein and just WOW! Cannot wait to make some additions that other folks have suggested.

Delicious! Made a few modifications (subbed chicken bone broth for vegetable stock plus added an onion and greens). Easy and adaptable—would definitely make again.

Wonderful recipe! I added tofu to mine so I upped the seasoning (i like extra curry seasoning either way) and coconut milk cuz the tofu absorbed some liquid but followed the recipe to a t other than that. It was delicious!!! Loved every bite!

This was delicious! It is basically Indian Dal Curry. You can also eat this with rice or roti as well. I’ll be definitely making this again!

Delicious! I added a little maple syrup at the end and it added that touch of sweetness I needed. Perfect!

This soup is so more-ish. Everyone loved it! I added some celery because it needed to be used and a tsp of fresh turmeric because I wanted to enhance the anti-inflammatory properties. This is my new favourite soup!

This was really simple and delicious. The aromatics infuse the broth with delicious flavor, and the coconut milk and lentils give it a great creaminess. I added one diced potato which I thought was a good addition. Highly recommend.

I’m not sure why I didn’t love this soup. Maybe it could have used more vegetables, such as sweet potato? I also think I should have used olive oil instead of water to saute the shallots, etc. It just tasted like curry powder. I’d give it a B+. While this sounds weird, I added a bit of peanut butter to my bowl and it upped the flavor quite a bit.

I have made this soup at least a 100 times. The whole family loves this soup. I add a diced potato because I love the texture of the potato pieces with the mushiness of the lentils.

Extremely tasty. I subbed brown lentils and cooked them for about 25 minutes. Will definitely make again, and I may try a mix of lentils and potatoes.

Really really great soup. Have made it easily a dozen times and is always superb. I throw in a couple of chopped turkey smokies which compliments the soup beautifully. I’m sure any type of smoked sausage would work. I didn’t have coconut aminos so I skipped them and it still was great.

OMG!! I made this today as listed. Only modification was adding 2 cups chopped kale. It is Uber delicious. Will be making this a part of my rotation.

My absolute go to soup for a few years. So easy, delicious, filling and healthy. Don’t sleep on the squeeze of lemon juice and dollop of coconut. That transforms it. So good!!!

The. Best. Soup. Ever!

I added fresh turmeric as I grew it 😄 and I had a bunch of roasted garlic cloves so used those, but holy cow, this goes to the top of my list!

I’m wondering, could I use unsweetened oat milk or boxed coconut milk to cut the saturated fat?

Aloha!!

I felt good eating this soup as it was so wholesome, warm and comforting (as someone else said). Perfect for a winter’s evening and even husband liked it.

Hello!
I made this soup tonight. I’m actually eating it right now haha! I followed the ingredients and instructions except for the pepper, not a fan. It came out a little darker than your pictures but still delicious. I will be adding this recipe to my rotation. Thank you!

This is my favorite soup now! I top with cilantro as suggested and go overboard with the ginger. So healthy!

This was delicious, easy and flexible. I added extra veggies–celery and a potato with the carrots and then fresh peas and tomatoes halfway through the simmer. My husband and daughter also enjoyed it. I would make this again.

Oh this was sooooo good. I used red lentils for the recipe and served with a squeeze of lemon juice and black pepper. Even my boyfriend who isn’t a huge fan of lentils loved this soup. The flavor was amazing. I will be making this again.

So warm and filling! My family gobbled it up with a side of naan. I made this using the curry powder recipe embedded in the instructions and it turned out so nicely. Thank you!

It’s was lovely warm and comforting

So easy, and absolutely DELICIOUS! The flavors in this dish are superb given that it only takes 30 minutes to make. Tastes like it had cooked for hours. My only feedback is that one whole Serrano pepper with seeds removed produced a bit too much spice. I was able to mellow it out by adding the rest of the coconut milk can, but if you are at all spice sensitive, I’d recommend adding 1/2 a pepper.

This was so easy and SO delicious! I feel like I splurged and ordered Uber eats lol.

Absolutely delicious! I wanted to use up some extra carrots and came across this recipe. I used onion as I had no shallot, a bit of a hot green pepper (I don’t know the type) and a teaspoon or so of tamari. Otherwise, I followed the recipe. Everyone loved it!

Another great recipe from Minimalist Baker. This was very quick and easy to make and the flavour was delicious. it definitely didn’t taste like something quick and easy. I added some extra curry power because I like that intense curry flavour. If it had been only me eating it, I would also have added some extra serrano. As it was, I added extra cayenne and that did the trick. When I make this again, I will add some extra vegetables. It needed a little more in that area, for my preference.

Wow I LOVED this soup on this rainy California day. I added sweet potatoes with the carrots, then shiitake mushrooms mid-way, and spinach near the end. I wanted a more hearty, almost curry-textured soup, so I reduced for a little longer than 15 mins, probably about 20 mins total. I used store bought curry powder (a bit more than the recipe called for too) and Bragg’s Liquid Aminos. I topped my bowl with lime juice (a must). A dollop of coconut yoghurt would be delish as well. Finished with a handful of fresh pea shoots. Yum! This will be on repeat in my kitchen. I can’t wait for my leftovers tomorrow, served with warm naan bread or maybe over brown rice like a curry. Thank you so much!

Amazing! I think this is the only way I’ll ever consume carrots :) The first batch didn’t last 24 hours in my house, it was all gobbled up!! The broth/gravy is so flavorful that it could compliment a bunch of veggies (peppers, celery, spinach, etc.). Absolute home run recipe, 10/10 and will make again!

I do a double batch of this and make it 2-3 times a month. So healthy and delicious!

This was delicious! Simple to make, with so much flavor! Definitely like the lemon at the end, thank you for the recipe!

I made this tonight; added some roasted sweet potatoes also. Delicious & comforting. Thank you so much!

The whole family enjoyed this including my two-year old toddlers. I omitted the peppers to make it toddler friendly and actually left it thicken to serve it over rice like a curry. I also used a tbsp of low sodium soy sauce instead on coconut aminos as I didn’t have any. Yum!

I LOVED this recipe- it reminded me of Thai curry and I did make some modifications. I added an entire can of coconut and also added chunks of sweet potatoes, which really gave it a nice sweetness.

I needed the sweetness since I added two (2) serano peppers and three (3) thai red chili peppers because I like it really hot.

When a family member asked me for a glass of water with it, I knew it was going to be good for me :)

Such a comforting, nourishing soup… perfect for an unusual cold, snowy day in April! Didn’t have carrots or a Serrano on hand so I subbed cubed butternut squash and a jalapeño. I also added extra curry powder (I’m obsessed!) and garam masala. It was delicious. Thank you Dana for continuing to provide amazing recipes!

This is such a lovely, warming meal. Even my picky 5-year old ate some of it!

I added a bit of red curry paste and lime at the end. Quick weeknight soup. Sliced hot peppers with cilantro to garnish. Had to add some spinach at the end for my greens. Your recipes are always wonderful.
ALWAYS!

This was delicious! Added a bit of extra curry powder and broth as well as celery and sweet potatoes. Used a jalapeno instead of serrano because that’s what I had. Had soaked the lentils the night before to lower levels of phytates.
I partially blended the soup with an emulsion blender for extra creaminess and also added maybe a quarter cup of barley in at the same time as the lentils (I like the chewy texture of barley, extra fiber and nutrients without taking away from the soup flavours) may even try adding a bit of quinoa next time.
The lime juice and coconut cream at the end is a must IMO, adds another layer of deliciousness.
Had to stop myself from eating a third bowl!

As always with all your recipes I’ve tried, this is a sure keeper! I only added a little more broth because it had become too chunky and blended it so that my son wouldn’t realise there are carrots in there. The whole family loved it! Thanks Dana :)

This was amazing! I typically use recipes as a “guideline” so (per usual) I added what I had in the fridge: carrots, cauliflower, broccoli, fresh cut sweet potato fries (found on clearance in the produce section) and stirred in some spinach at the end. I used coconut powder/water (because apparently I used up all the cans of coconut milk I had making all the other curry soups from this site!). I probably added extra curry powder (I just eyeballed it). It was spicy and delicious!
Thank you for all the delicious recipes that my whole family loves!

It is rare that I am inspired by a dish to leave a review, but this soup is probably the BEST soup I have EVER made. I had never used coconut milk or Serrano peppers and am now a convert. I am a vegetarian who makes soups all the time, and have made a lot of different lentil soups. I double most recipes so that I can reheat during the week, and this was no exception. This recipe was perfect down to the lemon juice at the end. After trying the Serrano (omg), I decided to go with one Serrano and one jalapeno and it was perfect in the double recipe, great heat! Otherwise, no changes.

I wasn’t sure it was going to taste good. My soup didn’t look as inviting as the photos on the blog. When I say not inviting, my soup looked like a pot of throw up. Hesitantly I tasted it. WOW. Blown away. One of the best tasting soups I’ve EVER made. This one is going to my book of recipes. Thank you!!!!!

This soup is so warming, healthy, satisfying, and full of flavor! I tripled the amount of curry & garlic plus added a tablespoon of nutritional yeast for richness. I also added 2 handfuls of chopped curly kale around the same time I put the lentils in. I won’t wait long before making this one again. Thank you!

Easy to make … I made some adjustments (didn’t find the coconut milk and put more broth) but it’s really really yummy!!!
Thank you for your work!!! Since I met this website I check your recipes first and then I plan my meals!

Holy cow. I’m a huge lentil soup fan. I have two awesome lentil soup recipes I use and was not looking for a new one. However, I just found this blog, so I was going through recipes and I was planning on making lentil soup and I had half a can of coconut milk from another recipe in the fridge, so I thought, why not… Insane! Absolutely delicious recipe!

I am a fan of your recipes , but this one is not my favorite . I used brown lentil which it shouldn’t make a big difference , I added 2 cups of butternut squash after it was done cooking I still had a lot of sauce it wasn’t thick at all very thin kind of liquid so I added a cup of frozen green beans 1/2 cup edamame and 1 full can of no salt chickpeas than it was like a stew with sauce which it was perfect ….but the soy sauce to my own taste didn’t belong in the recipe specially with yellow curry it was not good , by adding all the other ingredients it help specially with salt I didn’t add salt my broth add 540 in salt which it’s pretty high I should have tasted my dish before adding the soy I wasn’t hungry so I didn’t . Thank you it might be my personal taste but it might help another cook ..

This recipe was amazing! I added a few extra veggies and homemade vegan sour cream on top and it was a hit. Definitely on our monthly menu from now on!

Absolutely loved this! I didn’t have Serrano, so I used a jalapeño and I didn’t have coconut aminos so I subbed 1/2 tbsp soy sauce + 1/2 tbsp coconut nectar. Next time I’ll double the recipe! We devoured the pot in one sitting.

Made this as a quick lunch while working from home on a cold day. Used garam masala instead of curry powder and some freshly squeezed tamarind juice instead of coconut aminos which I didn’t have. Threw in a couple of handfuls of baby spinach leaves in the last few minutes. Served over brown rice. Loved it!

Yum! I do curried lentil soups a lot, but this was a great alternative to me just throwing stuff into a pot! I did half carrots, half butternut squash. And used a jalapeño because it’s what I had. Love the kick and the ginger. Will definitely be saving this one for another day.

Wonderful soup that I made for a simple Thanksgiving. I added sweet potatoes, used coconut cream, blended a small portion of it for thickness and added sugar snap peas at the very end.

Reflecting on Thanksgiving of how very grateful I am to Minimalist Baker for always taking me to a happy place when using your inspiring and delicious recipes.

Loved this soup as I do all your recipes. So tasty and healthy. I used yellow mung beans instead of the red lentils and added slightly more coconut milk and vegetable stock as was a tad thick. But otherwise, followed recipe and it came out great. Will definitely be a go to recipe.

Made it last night, so good! Perfect for the chilly nights

This is the best vegan curry lentil soup recipe I’ve made – and I’ve tried quite a few.

Delicious!! Thanks for noting that it’s 4 bowls, not necessarily 4 servings. I found that to be spot on. Next time I will definitely double for leftovers. Mmmm I’m already looking forward to making it again!