1-Pot Golden Curry Lentil Soup

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An overhead shot of golden curried lentil soup with a ladle and curry powder on the side.

It’s about that time of year for soup and lots of it. I’ve had a variation of this recipe in mind for quite some time now (it actually came to me while I was lying in savasana in yoga class – go figure), so I’m happy it now lives on the blog.

Friends, let’s make soup!

An overhead angle of the spices, vegetables, and ingredients required for golden curry lentil soup

This soup comes together in 1 pot in 30 minutes! Easy peasy.

We start by sautéing garlic, shallot, ginger, and serrano pepper until tender. Then add carrots, which are the primary vegetable in this soup. However, you can also sub other seasonal vegetables, such as sweet potatoes, parsnips, or even pumpkin. Something hearty is preferred.

An overhead shot of sautéed carrots, shallot, ginger, garlic, and serrano pepper

Next comes vegetable broth and a little coconut milk for flavor and creaminess, along with the lentils for plenty of plant-based protein and fiber. I love the flavor of our DIY Curry Powder, but you can use store-bought (or a similar blend of spices) as well. Coconut aminos adds a little more body and depth.

Once the lentils are tender, it’s time to dig in!

An overhead shot of golden curried lentil soup with carrots, coconut milk, and curry powder


We hope you LOVE this soup! It’s:

Creamy
Nourishing
Satisfying
Subtly spiced
Versatile
Comforting
& Extremely delicious

This would make the perfect dish when you need something nourishing and delicious on the table fast. It’s tasty on its own, but it would also pair well with things like our Curried Quinoa Chickpea Burgers, Spicy Mango Chutney, and Savory Abundance Kale Salad!

For more nourishing soups, check out our 1-Pot Vegan Minestrone, Sweet Potato Black Bean Chili, Fire-Roasted Tomato & Mung Bean Soup, Romesco Soup with Smashed Chickpeas, and 1-Pot Everyday Lentil Soup.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

An overhead shot of two bowls of golden curried lentil soup with hands holding one bowl and taking a scoop

1-Pot Golden Curry Lentil Soup

1-pot goodness in the form of curried lentil soup! Rich with flavor, fiber, and protein and incredibly comforting. The perfect 30-minute healthy meal or side!
Author Minimalist Baker
Print
Using a spoon to grab a bite of our delicious 1-pot Golden Curried Lentil Soup
4.97 from 144 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Bowls)
Course Entree, Side
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

SOUP

  • 1/4 cup water (or sub half the amount in oil)
  • 1/4 cup thinly sliced shallot (or onion)
  • 3 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1 small serrano pepper (seeds removed, minced)
  • 2 cups thinly sliced carrots (or sub other sturdy seasonal vegetable)
  • 1 healthy pinch sea salt
  • 3 cups Vegetable Broth (or store-bought - we like Imagine brand)
  • 3/4 cup light coconut milk
  • 1 cup uncooked rinsed red or golden lentils (if using green or brown lentils, adjust cooking time as needed)
  • 2 Tbsp coconut aminos
  • 1 Tbsp Curry Powder* (or store-bought)

FOR SERVING (optional)

  • Fresh lemon or lime juice
  • Cilantro
  • Coconut cream

Instructions

  • Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, stirring frequently, until softened and slightly browned.
  • Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a pinch of salt and stir. Cook for 1-2 minutes more, stirring occasionally. 
  • Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Once the mixture comes back to a low bubble, reduce heat to low or until you achieve a gentle simmer.
  • Add coconut aminos and curry powder and stir once more. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender (red lentils cook pretty quickly, so if you're using other lentils, adjust cook time as needed). If the mixture becomes too thick, you can add more coconut milk or vegetable broth as needed. (We added a bit more of each to thin.)
  • Taste and adjust flavor as needed, adding more salt or coconut aminos for saltiness / depth of flavor or more curry powder for intense curry flavor.
  • Divide between serving bowls and garnish with fresh cilantro and lemon juice or a little fresh coconut milk or cream (optional). Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop until hot, adding more vegetable broth to thin as needed. 

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*
Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term "curry" in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 268 Carbohydrates: 45.2 g Protein: 9 g Fat: 4.4 g Saturated Fat: 2.9 g Sodium: 307 mg Potassium: 592 mg Fiber: 13.5 g Sugar: 7.7 g

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  1. Tanya says

    Great recipe! Added some garam masala and ground cilantro.
    Very filling on its own,for me . Perfect for days I don’t want to cook.

  2. Kalie says

    Made this tonight with sweet potatoes and carrots, and used 3/4 of a Serrano pepper. Was delicious! Will eat the left overs over rice. Next time will add the whole serrano and some peas or kale for some green!

  3. Catherine says

    This was the MOST delicious recipe, and has become one of my top soups to make! I enjoy a thick soup, and so this was beautiful pureed :-) I didn’t have any coconut aminos but substituted some light soy sauce instead, and some leftover whey protein from making yogurt in place of the water! Delicious. Thank you so much for the recipe!

  4. Christine says

    I made this and my family loved it! The combination of coconut, curry and lentils is a winner at our house. I didn’t have coconut aminos so I substituted a small amount of soy sauce and it worked out well. I served the thickened leftovers with rice – delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Christine! Thanks so much for sharing!

  5. Rachel says

    Really enjoyed this! I made it last week and then just made it again tonight so I could use up the other half of my can of coconut milk! I used light coconut milk, which worked just fine. I didn’t have coconut aminos, and I added celery, which worked well. Just a delicious, easy, warming soup!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Rachel!

  6. Sabrina Choinière says

    I love this recipe! It was my first time cooking with red lentils and it turns out amazing. Quick and delicious dinner! I like to puree one or two cups of the almost ready soup so it thickned and eat it with homemade naan.

  7. Elyssa Himmer says

    So good we made it twice this week! My whole family loved it, including my toddlers! The second time we added chickpeas and kale. Both times we topped it with lemon, cilantro and avocado. Sooo good!

  8. Lindsey says

    My family has never had anything curry before and we devoured this! We added some rice to tone down the spiciness which created a perfect balance! Thanks for the awesome recipe!! Will for sure be making again :)

  9. Anissa says

    I made this recipe multiple times and everyone in my family loves it! I usually add extra random vegetables I have on hand, and serve it with bread for a complete meal. Fun story; I ate this once when I was sick, and since then I really dislike it. Very weird, since the first time I ate it I just loved it and I didn’t change the recipe after that. Still, everyone else in my family approves so I hope that my taste will go back to normal soon!

  10. Kristina says

    We absolutely love this recipe, making this on a regular basis! Sometimes we add additional potatoes or other veggies.

  11. Lynn says

    I LOVED this recipe. Always looking for more ways to eat lentils and this soup was so easy, healthy (zero oil) and amazingly delicious. I didn’t have many carrots so did carrots and chopped up sweet potato. Worked perfectly. Amazed at how golden and delicious it was at the end. Will definitely have this one on regular rotation.

  12. Cat says

    Love your recipes in general,
    My friend Jess turned me on to your site and I have been grateful since. This was no exception, I did however add the spices in the pan just after the onions had been sweated down and before the pepper, garlic, ginger etc.. it opened up the flavors a bit more. Overall super yummy Thank you for your continuingly wonderful recipes.

  13. Katherine says

    This was delicious and so easy to make with ingredients that I always have on hand. I used a whole jalapeño instead of the serrano, and it was spicy and warm and nurturing. Thank you for all of your quick, nutrient-rich recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Katherine! We’re so glad you enjoyed it! xo

  14. Heather Barney says

    So delicious! I will definitely be making this again. I used brown lentils, and it didn’t turn out as creamy as Dana’s looks, but was oh so good. I served mine over jasmine rice with the coconut milk drizzle. My kids (3 & 5) ate it happily as well!

  15. Sarah Drake says

    DELICIOUS!!
    I made this for my husband and he said it’s his favorite recipe!
    Only modification I made was the Serrano pepper which I just subbed about 4 healthy shakes of cayenne pepper.
    We used brown lentils so it takes longer to cook and kind of turns into a stew but it’s so good!
    As a thicker dish, it would work well over rice.

    It has so much flavor. Please make this!! ♥️

  16. Laura S says

    I just made this for lunches for the week. I used mung dahl because that is what I had in hand. It turned out so flavorful, creamy and filling. Your recipes have made my transition to a plant-based diet so much more enjoyable! I love your blog, and THIS IS A MUST-TRY!

  17. Amanda says

    Love this!!! It is now in my soup rotation list.

    My edits based on my cupboard: used dehydrated onion and garlic and ginger powder. Sub’ed in sweet potatoes. We don’t peel carrots or potatoes, so that was a fun texture which I like. I used Better Than Bullion veg stock. Also, I used yellow thai curry paste with curry powder and turmeric. Used all 2.25 c of the red lentils and the whole can of coconut milk.

    I forgot the coconut aminos, which was a bummer.
    I added a small spoonful of Greek Yogurt to my bowl of soup, not that it needed creaminess, but I wanted to eat it RIGHT NOW, so it cooled it down. =)

    I also made this in the instant pot, which I love for all my soups. So, I made water adjustments.

  18. Karla dos Santos Allen says

    The best vegan dish I’ve ever made! I didn’t use ginger or serrano pepper because of the kids, but it turned out very good, with a deep umami flavor. We ate it with brown rice, and it was a pleasant combination. Even my 4 year-old liked it!

  19. Betsy says

    I’m crazy about these lentils. I substituted a small can of diced chiles for the serrano, sweet potatoes for the carrots and added fresh spinach when serving. Making it the second time right now and plan to use a jalapeño in place of the serrano and keep the sweet potatoes instead of the carrots. Thanks for the great recipe!

  20. Aren says

    Delicious and satisfying vegan lentil soup! I added a little bit of chopped kale for contrasting color and extra vitamins.

  21. Linda Farnsworth says

    Made this tonight! LOVE, LOVE!! I used low sodium soy sauce instead of the aminos, the whole can of full-fat coconut milk, and a teaspoon of sugar. (I love sweet yellow curry!). Served over jasmine rice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Linda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Elodie L says

    This is scrumptious! Delicious and filling and such a gorgeous shade of yellow! Can’t wait to have do it again!

  23. Kim says

    I have always wanted to make Lentil soup but couldn’t choose which one to make. So I chose this one just because it wasn’t complicate. Oh boy did I make the right choice. I did use Full Fat Coconut Milk because that’s what I had on hand. It’s bold and Flavorful! I did add more vegetables stock at the end just to make it less thick. I’ll cook up some shrimp tonight and add it. Thanks for the delicious flavor, this is defently being added to the rotation.

  24. Dina says

    This was a delicious, hearty, healthy soup! My husband loved it! The soup was a fantastic warm-up on a cold evening. We served it over a little chopped baby kale. Cilantro and lime with it are great accompaniments. I used the curry powder recipe imbedded in the soup recipe. I didn’t have any fresh ginger, so had to use powder, also added diced sweet potato. Was yummy and quick to make. Thank you for this flavorful dinner!

  25. April says

    This is excellent! Super easy and quick too. I didn’t have any ginger so had to leave it out. It was still amazing!!! Thanks.

  26. Lauren says

    I am in love with this soup. It’s so flavorful and rich! I added some chopped pumpkin along with the carrots, and used full-fat coconut milk instead of light — yummmmm. I’m on my second batch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lauren. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex, we think that will give it a different flavor profile, but it might work. Let us know fi you give it a try!

  27. Kristin says

    I really loved this hearty soup. I used onion and seeded jalapeno because that’s what I had and put in extra ginger. I used homemade vegetable stock (also a Minimalist Baker recipe). We served it over baby spinach and baby kale with a squeeze of lime and some fresh cilantro. The hot soup wilted the greens nicely. Mine wasn’t quite as creamy as your picture – likely because I didn’t have coconut cream for a topping. This was absolutely delicious, especially as leftovers…thank you for another GREAT recipe!

  28. Julia Spencer says

    It’s not often that I find a recipe that I don’t want to change/tweak at all after first trying it. But, this soup is PERFECT exactly as is!!
    Especially good on a cold winter day, there is a perfectly pleasant after-warmth without being spicey.
    Super easy.
    I’ve made it twice now for two different groups of people and it was a BIG hit both times.

  29. Jessie says

    This is the best lentil soup I’ve ever made, which is Very Serious because my own lentil soup is, dare I say, already amazing. I used a little less than a cup of coconut milk, left out the salt and aminos (my broth is already super salty) and used garam masala. Added frozen spinach and lemon juice and served it over brown rice with Dana’s vegan parmesan and avocado – super simple, easy to alter as needed, rich and satisfying!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! And we love your modifications! Thanks so much for sharing, Jessie!

  30. Ellie says

    This was soo crazy good!! I bought one small green Thai chili because there were no Serrano peppers available at my grocery store and as a girl who loves spicy, it gave an amazing amount of spice (de-seeded of course!). I also loved that this recipe didn’t use too much coconut milk given all of the saturated fat it has. Served it with some chopped kale ? Thanks Dana!!

  31. Hayley says

    This was delicious and so quick. I used soy sauce (2 teaspoons total) instead of coconut aminos & added kale. I like the idea of adding sweet potato – might do that next time too. This will for sure be a repeat!

  32. Emily says

    I make this recipe about once a month when the weather gets chilly, usually without Serrano pep because I don’t have on hand, and with a small onion instead of shallot- no such thing as too much onion. I also added celery for the first time today with the carrots and it’s still great! It’s a delicious go-to to winter dish. I love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emily. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Liz says

    Super yummy! used Tamari instead of coconut aminos and a different, non-spicy pepper (I got kids!). And forgot to put the carrots in at the right moment. Still came out AWESOME. Thanks Dana :)

  34. Laura says

    So so so so good. I added cauliflower and some extra peppers, but otherwise followed the recipe exactly. It’s good the first day, but leftovers are even better! Been serving over steamed broccoli with rosemary toast – delish!

  35. Jenny says

    So. Freaking. Good. I am super broke but had everything to make this (with a few substitutions). I used frozen mirepoix instead of shallots. I used low sodium tamari instead of coconut aminos, and I added about half a bag of frozen chopped collard greens, just because I had them. I love that it’s a pantry meal, low cost and yet so cozy, nourishing, and filling.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Very creative, Jenny! Thanks so much for the lovely review and for sharing your modifications. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Michelle N Watson says

    Hello! How much is one serving? A cup? A cup and a half?

    If I only have ground Ginger (like a powder) instead of freshly grated Ginger how much should I put in the soup? The same amount or would it be too strong?

    Also any ideas on how to make this soup a little more spicy? Would adding a 1/4 teaspoon of cayenne pepper be too much?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If subbing ground ginger use half the amount as fresh. For more spice, cayenne should be nice! Start with 1/8th tsp and work your way up from there! As for serving size, it’s roughly 3/4-1 cup.

  37. Angela says

    I have probably made this at least 10 times and every time I am amazed how easy and delicious it is. It tastes even better the next day for leftovers with a splash of cold coconut milk on top! Every time I bring it into work, someone comments on how amazing it smells and asks for the recipe!! This website has truly expanded my meals and variety! I absolutely love it! Thank you!!

  38. Aly says

    Does anyone have a suggestion of what to serve this with? I am planning to make it for a movie night and want to offer something in addition to soup. Thanks!

  39. Gris says

    I made this recipe tonight and wow, so simple and easy but delicious! I will definitely be making this again many times in the future.

  40. Jessica Hashman says

    I made this without oil. with onions instead of shallots, and unsweetened almond milk instead of coconut milk. It was delicious. I put it on top of kale and quinoa. The pepper gives it the perfect amount of heat. Co-worker exclaimed how amazing it smelled when I warmed it up in the microwave.

  41. Liliya says

    Amazing recipe! I turned it into Insta Pot version. After sautéing, I just dropped all the ingredients in the pot and did high pressure for 2 min with quick release.

  42. Kayla says

    A M A Z I N G !!!!! Definitely my new favorite soup! I followed the directions for the most part. These are the modifications I made:

    Used a whole can of full fat coconut milk.
    1 cup carrots & 1 cup sweet potato.
    Added Lacinato Kale & frozen cauliflower.
    Topped with crispy chickpeas, I seasoned the chickpeas with oil, lime juice, sea salt, cayenne, and curry powder.

    This is a forever keep recipe!! So good!

  43. Sara Montague says

    Wow , this was satisfying in every way ! Love the ginger, serrano and curry combo. I used one cup of sliced carrots and then a bag of the frozen california blend cauliflower/broccoli/carrots and then stirred in some spinach at the end. I also added a bit of turmeric and black pepper … The modifications I made are not necessary by any means because this soup is amazing as is! – just added some green colors ;)

  44. Jess says

    Hi there! I made a recipe by you that was very similar to this dish a while back, and it was delicious! But now I can’t find it again. I remember that it had carrots in it and called for Israeli couscous. But when I search israeli couscous on your site, it doesn’t pull it up. It was an orange or yellow color curry type dish. Sorry that’s so vague… Any idea what it was?

  45. Dana says

    The best lentil soup recipe I have ever found. Flavourful, nourishing, and easy to make. I couldn’t find a serrano pepper so I substituted a jalepeno which turned out great.

  46. Rebecca says

    Made this for the second week in a row! Stirred in chopped Kale and served over roasted cauliflower this time. YUM!

  47. Kathleen says

    This is one of my favorite soups to make. This is a “go-to” soup recipe for me. I almost always have everything I need on hand and so this is the soup I make when it’s one of those days when I don’t have a plan for dinner and I need to make something quick and easy and I don’t want to stop at the store. We usually eat it with a loaf of sourdough bread. I make it completely according to the recipe, but omit the peppers because I am cooking for three young boys as well and 1 of them loves the heat but the other two don’t! I always hope/assume there will be leftovers for the next day, but sadly that is rarely happening. It’s time to start doubling my batch!
    Love this soup.

  48. Megan says

    Ok, WOW! This was amazing! It’s great as-is, but I’ve also added canned tomatoes, chopped spinach, and a little turmeric and it was fantastic that way too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rebecca. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  49. Natalie says

    I love this recipe and have made it a bunch of times now. I have doubled it, still comes out great. I have varied the heat with different Chile’s and curry powder mix. I have also made it with butternut squash instead of carrots. Also delicious, but I personally prefer the texture of carrot slices. Most of the ingredients are ones I usually have on hand, so easy to make when I don’t have time to go out to the store. So flavorful and satisfying, definitely one of my very favorites.

  50. Erin says

    Made this last night, then my son and I argued for 30 minutes who was going to “marry” this curry and then I had to make a second batch because there wasn’t enough left. Then I dreamt about it. It was seriously that amazing. Then this morning I gave some to my coworker who is a native of India because she’s always bringing me amazing food to try and she loved it! I can’t thank you enough. This is the most amazing recipe.

  51. Laura says

    Delish!!! Another MB winner :) I doubled the lentils and used a whole can of coconut milk. Doubled the curry powder then served it on rice with green beans on the side. So as a main meal!!! Leftovers for days xx

  52. Twila says

    I made this yesterday for supper. It was so simple- it was ingredients I had on hand and it was quick. Even my 14-year old son LOVED it! This is definitely one I will make again.

  53. Leslie Ewing says

    I have made this soup many times. I enjoy it so much, that when I set out to make it, I want it right away! So this is what I do:
    1) I cook regular green or brown lentils ahead and freeze them, so I just have to heat them up in the soup.
    2) I keep canned pumpkin on hand and substitute it for the carrots.
    3) I keep canned chopped chiles on hand to substitute for the fresh pepper.
    I have the remaining ingredients always in my pantry. It’s just a matter of sauteing the onion, garlic, ginger and the curry powder, then dumping the remaining ingredients into the pot, heat it through, and I have soup in minutes! Thank you, Dana!

  54. Sammmmmmmmmm says

    I love this soup! It’s so easy to make, filling and DELICIOUS! I like to skip the sauteing of veggies in oil and instead use the suggested water method, and in a separate skillet, gently toast the curry powder mix w/ a little coco oil. Then I transfer it when it’s time! I find this makes the soup even more flavorful. I also like to use full-fat coco milk and use 1/2 cup, rather than 3/4 light. Any root veggie will work indeed – I really enjoy a combo of sweet potato and carrot. So good, esp. w/ fresh lime juice and cilantro upon serving.

    Thank you for such a lovely recipe!

  55. Wendy says

    This is a 10 star recipe. Can. Not. Get. Enough. Of. This. Soup. Phenomenal!!!

    Nitty gritty: I used water instead of oil, forgot to buy the serrano pepper (so I subbed 1/4 tsp. chile flakes), subbed tamari for the coconut aminos. It took me far longer to cook the soup than 16 minutes (more like 45, but I seem to cook slow), cause the carrots wouldn’t soften (?). I ended up adding a tetra (32 oz.) low-salt no chicken broth, and only added 1 tbsp. of tamari to start (watching salt intake). I ended up adding another tsp. of tamari, but dumped in a few tbsp. of fresh lime juice at the end, & topped the soup with a lot of cilantro. Oh and I used store bought curry powder.

    Let me tell you, this is one of the best soups I have EVER made. My only regret was that I didn’t double it (plus I wouldn’t have leftover coconut milk). You guys, MAKE THIS!!!! You will NOT be sorry!! And your taste buds will go cray!!

  56. Laura says

    Wow almost ate everything all by myself! It is the third recipe I try from this website and so far everything is absolutely delicious. I put shopped cilantro in the pot directly at the end and added Garham masala spices. Feels nutricious and I can’t get enough.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  57. Morgan says

    I’ve made this several times and it’s my new absolute favorite! I cooked the carrots in the broth till soft and then used an immersion blender to purée everything before adding the lentils and it’s just the yummiest.

  58. Jenna says

    I made this with a large jalapeno, used soy sauce instead of coconut aminos (used half the amount), and unsweetened almond milk since I didn’t have coconut milk on hand and didn’t feel like going out to get some. It was delish! Also super affordable for my college budget. Just the right amount of spice. When I have sweet potatoes on hand, I will definitely add them to this recipe.

  59. Laura at Family Table Thyme says

    This was amazing! Full of flavor and next time I will double the recipe because we all went back for a 2nd bowl so there were no leftovers!

  60. Laura at Family Table Thyme says

    This recipe was amazing!! Full of flavor and will double next time because we went back for seconds and had no left overs!

  61. Katy says

    I have made this several times. Love it! I dial back the curry powder a bit because I’m a spice wimp. Today I made it in my instant pot to save time. Doubled the recipe, and did it on high pressure for 6 minutes, natural pressure release.

  62. Caroline Tuiolosega says

    I am new to vegan cooking and followed this recipe almost exactly, except I substituted soy sauce for the coconut aminos and used Persian lime flavored olive oil. I also left the seeds of the chili pepper in, and I used freshly squeezed coconut milk. This is the bomb! Choo Hoo! Fa’afetai tele lava!

  63. Kelly O’Connor says

    I’ve made this several times now and it has become one of our favorite soups. My husband loves it! I was worried about the hot pepper but was surprised how tame it really is after cooking. Thanks for the awesome recipe, as always!

  64. Desleigh says

    I toasted dessicated coconut at the beginning and used evaporated skim milk in place of coconut milk. A thicker soup with the coconut and a nice tasty and sustaining soup.

  65. Susan says

    Delicious!! I used brown lentils because that’s what I had on hand and just simmered it about 30 minutes total and it was perfect, thank you for a great recipe!

  66. Desleigh says

    I altered the recipe by toasting coconut at the beginning after the sauteed onions. The coconut milk I substitued evaporated skim milk in the same quantity. These to ingredients were to replace the coconut milk. Lovely flavours in this recipe….I am wondering if I could use fresh curry leaves at the beginning to give a different depth of flavour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, I think that could work, though we haven’t tried it ourselves. Let us know how you make out :D

  67. Kendall Stark says

    This was totally delicious! I used soy sauce and brown lentils, since I can’t find coconut amigos or golden lentils here. I made a double batch and will freeze the leftovers, and serve with basmati rice. Thanks for another awesome recipe :)

  68. Teresa says

    This was delicious! I used sweet potato and carrots, like other people had mentioned in the comments. The only change I made was to saute the shallots in a little oil and to add the curry powder to the pan to bloom the spices before the liquid. I made it for a group of friends and it was extremely popular. I thought the coconut cream was a delicious addition.

  69. Stacy says

    Great recipe, thanks! I doubled it, added a couple of potatoes and a little cayenne pepper. I am definitely looking forward to leftovers.

  70. Michelle says

    This was delicious!! I added extra veggies, the whole can of coconut milk and turmeric. Will definitely make again! Thanks for sharing!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would recommend leaving them out, subbing a garlic-infused oil, OR using asafoetida, which is an Indian spice that tastes like onion and garlic. Start with 1/4 tsp and work your way up for more flavor.

  71. Kelli H says

    Very good. Used 4 cups chicken broth. Served it with rice. We all enjoyed it but my one year old loved it. She ate her whole bowl! Win win!

  72. Alexa Nicole says

    This recipe is amazing! I have made this a few times for meal prep and it is so easy, so flavorful and perfect for fall and winter.

    This time I made it I changed it a bit by replacing the curry powder with a couple of tablespoons of Thai Red curry paste (vegan) it was delicious! Thanks for another easy plant based recipe ❤️

  73. Danny says

    This is the fourth time I’ve made this…because I love it. Something happened during the second and third time I made it…it was WAY too salty. So this most recent time I decided to leave out the coconut aminos (which, I was using tamari…was that a bad sub?) and it’s perfect. Just in case you’re having the same issue, I wanted to share. Thanks for the great recipes!

  74. Miranda B. says

    I’ve made other red lentil dal recipes and this one wins!!! My family just loved it! I made it last night for dinner, along with your naan recipe. So stinkin’ delicious! I’ll be making it again for sure :) Thank you Dana!

  75. Ariel says

    This was delicious! I added an entire can of coconut milk + the broth, and doubled the amount of curry powder. I also added turmeric, 1 TBSP coconut sugar, and tofu. This might be my new favorite!

  76. Janine says

    Delicious! But I had a problem. 3 cups of broth left barely a cup of broth. I later added another 3 cups of broth and more coconut milk. I could have tripled the amount of broth and coconut milk portions to really have it become soup. To me it was a stew without more broth.
    I substituted a red chili since I didn’t have a Serrano. I also doubled the curry powder and amino acids since I add more broth. I used sun brand madras curry powder. I also added steamed broccoli. I loved this recipe except the broth issue. I will make it again. Perfect comfort foodie a cloudy day. Thank you!

  77. Margaret says

    Oh! This was delicious. I didn’t have a Serrano but did have a large pasilla pepper. I also added some red pepper flakes to make up for the heat that the Serrano would offer and topped bowl off with shaved fresh coconut. Even non-vegetarian family members enjoyed it. This is a keeper.

  78. Cynthia says

    This was crazy good. I omitted the pepper since my daughter hates spicy, but otherwise followed the recipe and we were not disappointed!!!! Garnished with some fried sage and served on sautéed kale and we were in heaven!

  79. tina says

    Dana…this was amazing!! You know when you’re full but you don’t want to stop eating because it tastes and feels so good? Yeah, that was this!

    I used 2 large carrots and added fresh broccoli and frozen peas at the end.
    I also didn’t have coconut milk so I used about 1/4 cup coconut butter and added extra broth to compensate for the lost liquid.

    I served it topped with cilantro and cubed avocado for a bit of coolness. SO GOOD! Thank you.

  80. Jeanne says

    This was easy to make and a joy to eat. I added a couple of portobello mushrooms (chopped) and used sweet potatoes instead of carrots. Also opted for a jalapeño pepper instead of a Serrano. Also added black garlic along with the fresh. So much umami. Yum!

  81. Brandy says

    Spot On! As usual. Made this last night – I only had 1/2 the amount of carrots and even so it was delicious. So easy to make and it didn’t leave the kitchen a mess. Thank you – this will become a Fall staple.

  82. Beth Weston says

    Another winner from Dana!
    Just made this for lunch on the first wintery-ish day here in Indianapolis. It was very filling, super potent, just wonderful. Followed directions exactly- used onion instead of shallot (didn’t have shallot on hand); used red lentils vs yellow; used the last of my jalapenos from the garden instead of serrano, I left a few seeds in and it was spicy, kind of a creeper where it seems fine until you stop and then you find yourself breaking into a subtle sweat and your nose is running. Very, very good, just how I like my soups!

    I also am a big fan of Penzy’s Curry Now, which is what I used. It has a ton of flavor, big chunks, not a finely ground curry powder.

    LOVED THIS SOUP!! Will be making it again and again! THANKS!

  83. Andrea says

    Followed this recipe exactly other than doubling it and was amazed by how good it is! So much flavor. Loved using coconut aminos! Thank You!

  84. Lily says

    This is one of the most delicious, warming things I have made. I dialed up the curry powder a little and used half sweet potatoes & half carrots. Don’t skip some fresh cilantro on top.

    Next time I might cook the veggies a bit longer before adding the lentils and bloom the spices in the oil/ginger/garlic/serrano mixture before adding the liquid.

  85. Amelie-Marie says

    I’m brand new to cooking and I’ve been experimenting a lot lately. My first try for this soup was a 150% success ! I didn’t have all the ingredients (serrano pepper, vegetables broth and aminos) but, 10/10 anyway. Tasty, creamy and *omg* delicious – my husband (and coworkers – we usually bring our homemade lunch to work, so I gave them a try!) loved it so I’ll keep this reference!

  86. Jessica Moss says

    Thanks for sharing this delicious recipe! Love all the healthy recipes you provide and this one is exceptional. I added sweet potatoes and I think it gave it more depth of flavor. Perfect for fall!

  87. Leslie A Ewing says

    I made this according to the recipe published here. I tasted it just before the lentils were tender, and then increased the curry powder to 3 tablespoons. Yum, yum! My husband and I declare this soup to be a keeper. Thanks again for a really good recipe!

  88. Terry says

    Made this tonight. Doubled the recipe and used red lentils. Deeeelish!!! Looking forward to leftovers for lunch!! Thanks for sharing this wonderful recipe. ?

  89. Kimberly says

    This recipe makes a truly delicious & hearty soup. Absolutely scrumptious!
    I only had green lentils, & was short on shallots, so I used what I had, added some sweet onions, & it turned out unbelievably great. Thanks for this one!

  90. Esther says

    What a great, tasty recipe! The curry powder and the ginger really gave it this warmth! I actually added some sweet potato to make it more of a meal soup and it was a great addition! My best friend absolutely loved it! Maybe a handy tip! :) thanks for creating this!

  91. Kim says

    I’m making this tonight for the fourth time. My wife can’t get enough of it! We add roast cubed eggplant for about 10 minutes and then add it while everything’s simmering away. For lunches during the week I put it on top of some quinoa; by the time I have lunch at work everything’s mixed together and it’s so flavourful! One of my favourite Minimalist Baker recipes (and that’s saying a lot).

  92. Emily says

    This was so simple yet SO TASTY. Only modification was that I excluded the serrano pepper because I’m a wimp when it comes to spicy things. Will definitely be making another batch to freeze for maternity leave!

  93. Nadine says

    I made this last night and it is absolutely delicious! The smell and taste reminded me of my mum’s chicken curry – now i am vegan i have found a great alternative. Thanks Dana for yet another great recipe!

  94. rebecca says

    Your coconut curried lentils are one of my favorite things to make so obviously I had to give this a try! This is delicious as well! I didn’t have a pepper so I used some cayenne at the end instead. For veggies, I added cauliflower with the carrots and a few handfuls of spinach when it was done. Then I paired it with some avocado toast for dinner. So good!

    • lisa says

      I used brown lentils and it turned out great. added sweet potatoes/Yukon/carrots in effort to use up stuff in the house, added chick peas, and then kale at the end. Took about an hour to cook. Very yummy and fragrant! Thanks for the recipe!

  95. vicki says

    I made this soup last night and it was delicious, hearty and satisfying. I uses more shallots than called for, and added some cubed Delicata squash ( a suggestion in the recipe), which was really complimented by the flavorful broth!

    Thank You so much, this is a real keeper!!!!!!! next time I’m going to double it.

    Vicki

  96. Julia says

    While this is peacefully bubbling, I‘m munching the third of your V&G Black Bean Brownies and it‘s time to let you know: Dana, you make my kitchen day! Since I‘ve discovered your blog, I‘m motivated, inspired and get to cook super healthy, wholesome and super delicious. Lucky are the weekends when it‘s possible to try a handful of your recipes. I absolutely adore your approach, the open minded tastes from all over the world and convenient, fool proof descriptions. Also a huge „back catalogue“ linked so user friendly (big ups to John, highly appreciated), altogether: simply great work. <3 from Berlin

  97. Lo says

    The metric version of the recipe lists the measurement for the shallots in millilitres rather than grams. Ml is for liquids, not solids.

  98. Dom says

    Just made this tonight and I am squeezing my eyes and smacking my lips cuz it’s that good. I have always wanted to make curry like this but just settled on store bought pre-made curry seasoning/blocks. But not taahhhdaayyy! I followed the recipe exactly (except I forgot to buy fresh ginger and I did not have coriander so I just left those things out—did not substitute) and this curry is still monneeyyy. Ugh. So good. And I’m a newly converted vegan. And a foodie. So my raving opinion on a healthy dish like this really matters, you know? Haha. Make it. And make it like Dana says! Last note:I splurged and got coconut aminos instead of subbing soy sauce and I’m a BELIEVER people! Get the aminos. Now excuse me while I help myself to seconds.

    • Dom says

      I lied…. I forgot I actually ADDED lots more coconut aminos at the end. And I mixed in coconut cream at the end cuz I liked the slight sweetness it added… it kind of took the edge off the spice and gave me a more melt-in-your-mouth vibe, which is exactaallyy what I wanted. *insert dance girl emoji*

  99. Tamar Lindenbaum says

    Really so easy to make and super tasty. We used whole coconut milk (couldn’t find lite in the store) and tamari sauce and it was absolutely delicious. Threw in some kale in the last few minutes and it was perfect.

  100. Dani says

    Wow!! What a fantastic recipe! This recipe was simple to make and had a beautiful and complex flavor. It also smells amazing. I can’t wait to make it again. I felt like it was restuarant quality worthy, but again so simple to make. Thank you, this one is a keeper!!

  101. Johnna says

    Just made this today – so delicious. So flavourful and filling! I love that it’s not many ingredients and comes together so quickly and easily. Definitely going to be a repeat recipe.

  102. Michelle R. says

    Wow! Wow! Wow! So tasty, so delicious. Made it with 1 parsnip and 1 carrot. I also used 4 cups of broth and a whole can of coconut milk (just didn’t want to waste anything) and added a bit more garlic and ginger to make up for the excess liquids. Phenomenal. Thank you! You’re the best!

  103. Marita says

    I have made this soup three times in as many weeks. It is super easy, inexpensive and is honestly one of the most delicious soups I have ever tasted. I didn’t have coconut aminos so I made it without, but used full fat coconut milk. Mmmmm! A real crowd-pleaser at my Thanksgiving dinner!

  104. Natalie says

    So tasty and hearty! I doubled the recipe and subbed vegetable broth for water and added extra carrots and lentils. Worked like magic in an instapot. Keep the winter recipes coming!!!

  105. Sara says

    This is so good! I’ve made 2 double batches and eaten 2 double batches! The only changes I make is sauting with water instead of oil and I add about 2 tablespoons of chili garlic sauce toward the end. Great for lunch at work! Thanks!

  106. Lisa says

    Hi! This was so good!!! I used 1 cup carrots, 1 sweet potato, Bragg’s liquid aminos and red pepper flakes! I also threw in some leftover rice and chickpeas plus a handful of spinach. My husband loved it too! Thank you so much!

  107. AJ says

    I just made this! I pretty much followed the recipe exactly but I probably needed one more shallot so I added some thinly sliced red onion, and I had Bragg’s amino acids in the pantry already, so that’s what I used- reallyy delicious! I’ve scooped it into containers for my lunch for the week. Am I the only one that fakes humility when I’m heating up my veggie yumminess in the break room then someone gushes about how good it smells while eating their craptacular lunch?! Oh, that’s just some golden curry lentil soup I threw together last night, I’m going to say quite nonchalantly.
    Thanks for another wonderful recipe Dana!

  108. Laura says

    Completely delicious!! Made as written, including adding more coconut milk, coconut aminos, and curry powder at end. Serving sizes were plenty generous for us. Can’t wait to have leftovers tomorrow.
    Thank you Dana for all your recipes which have brightened our table. We also appreciate how you include all types of eaters.

  109. Lindsay says

    I died and went to heaven when I ate this! It has everything I’ve wanted. My omnivorous husband made this and it turned out wonderful. We used yellow onion instead of shallots and extra peppers for spiciness.
    We paired it with some toasted pita bread and fresh cilantro and lemon. Absolutely wonderful. You’ve outdone yourself again, Dana, thank you!

  110. Danielle says

    Yum! This is a great recipe, easy and delicious. It pleased both the vegans and meat eaters. I used garam masala plus some tumeric in place of the curry powder because I was out. Used tamari instead of coconut aminos, and added a small chopped zucchini near the end of the cooking time. I was amazed at how fast it came together. I will definitely be making this again, maybe a double batch in the hope that there will be some leftovers next time!!

  111. Leonie says

    This is a very delicious soup that warms you from the inside out.
    I used 1 Tablespoon Braggs liquid aminos instead of the 2 T coconut aminos. I used store bought curry powder.
    Left overs are great in a bowl over some leftover grains, add some veggies of choice and voila another meal!
    Great recipe!

  112. Cassie Autumn Tran says

    Lentil soup is a favorite of mine! My mother generally used green or brown lentils and added in carrots, sweet potato, bell peppers, celery, and lots of onions and garlic when she made this soup for a nice dinner. I love how healthy this soup is without sacrificing all the flavor!

  113. Tamara says

    Can’t wait to make this again! So good and easy and super healthy, this will definently be a regular in our meal planning rotation!

  114. Shanon says

    This was delicious! I added some purple cabbage (trying to get in those healthy cruciferous veggies). Thank you for another great recipe. Yum.

  115. Liz says

    This is a true winner! It was so fast and my family loved it. I used sweet potatoes instead of carrots and spinach at the end to get more greens in my 4 year old. Thanks for the great recipe!

  116. Amelia says

    I’ve said it once, and I’ll say it again— your recipes are nothing short of genius. This was so freaking good and easy to make! A Fall staple for sure, will definitely be making it again soon.

  117. Estee says

    I made this recipe when it came out on my feed not realizing it was a new recipe. It is so simple and flavorful. Hubby ate 2 bowls the first night and moaned even more the 2nd day once it sat. Highly recommend.

  118. Cailin says

    Be sure to NOT soak the lentils! I thought that no way this recipe would take only 30 minutes without soaking the lentils and ended up with a very thin soup. Added some cornstarch to save it – the flavors were wonderful though!

  119. Molly R says

    Hoooooly moly. Wow! This recipe is amazing! It took everything in us to not eat the whole pot tonight since we need leftovers for lunch tomorrow. Pretty sure I’ll be dreaming of it tonight – ha! :)

    I did go ahead and use a full can of coconut milk and 4 cups of veggie broth because 1.) red lentils fall apart and thicken easily and 2.) I thought I might as well use up the rest of the can of coconut milk and box of broth. Because of that, I added some extra lentils, curry powder, and amino as well. Turned out PERFECTLY! Thanks for the inspiration!

  120. Donna says

    I followed the recipe pretty close except instead of serrano pepper I added 1/8 tsp cayenne pepper. Too much spice still for my partner, but I liked it! Also used regular canned coconut milk and instead of light because it’s what I had on hand. Tip: Steps 1 & 2 I had to add more water to while cooking to keep from burning (I didn’t use oil). However, I did not need to thin it out in later steps. The flavors were great! I liked that most of the ingredients I already had. If I had some avocado I would have also topped with some. Finally,, the recipe took a little over an hour to complete. My partner prepped the ingredients and then I cooked them. All in all, would make again!

  121. Jamie says

    We have a winner folks! I cook a lot of your recipes…I mean A LOT. And I love them all. But my husband said this was the best thing I’ve cooked yet. Thanks Dana! So creamy and good. My only feedback is that the portions were a touch slim for 4 hungry people. We will definitely double it next time, because I imagine it makes really good leftovers too.

  122. Cami says

    WOAH! This is so good, I’m trying not to eat it all in one sitting. This is definitely going to be a meal I make frequently and I think I might even try freezing some. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Cami! Also, if you wouldn’t mind adding a rating next time that would be amazing. It’s super helpful to us and other readers. xo!

  123. Valerie Cannon says

    Made this recipe tonight, a big hit with the hubby. Was going to make a big batch of this and a big batch of regular lentil soup, but the revular batch never got made because I have to make two batches of this one!! One change…I added sweet potatos and it was a big hit. THANKS, will mzke/freeze this often!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Valerie! And if you wouldn’t mind adding a rating next time that would be amazing. It’s super helpful to us and other readers. xo!

  124. Greta says

    This soup is absolutely delicious! It’s perfect for chilly autumn evenings. I think next time I’ll have to double the recipe :)

  125. Rebecca says

    Made this a few days ago in the slow cooker by pre-sautéing some onion and tossed everything in for 4 hours on high, then chose to blend it for a smoother version. I forgot to buy the pepper and it was still great without, but I imaging that adds some nice kick. I also used regular milk instead of coconut milk, trying to use what’s on hand. Love how delicious, simple, and budget friendly this is. It just snowed a ton here and this is a perfect recipe for the cooler temperature.

  126. Michelle says

    So delicious I just made it with some ginger garlic rice and I’m pretty sure this is the best thing I’ve made. Maybe ever?

    Thanks Dana for all the work and creativity you put into making the best vegan dishes.

    ☺️

  127. heidi reed says

    This was amazing! Will make again for sure. The whole family was wishing for more. Used chicken broth because that’s what I had on hand, and also regular coconut milk for the same reason. Soy sauce instead of aminos. So good!

  128. Debra B says

    This recipe is as delicious as it looks. We absolutely loved it! I worked with products I could find: red/green/black lentil trio, canned coconut milk, 1 T. low sodium soy sauce, no pepper and regular onion. It really was easy and a huge hit.
    Thanks so much for posting this.

  129. Susan says

    After a seemingly endless summer in Southern California, I made this today in celebration of the first day that felt cool enough to call “Fall.” This curry is perfect — perfect spiciness as written! And QUICK to make (truly “one pot”) after a long day at work! I topped each bowl with salted peanuts, which added crunch to each smooth bite. Thank you!

  130. Rebecca says

    So yummy! Used sweet potatoes instead of carrots – into the Instant Pot for 5 minutes NPR. Delicious! Thank you for the inspiration!

  131. Augusta Noble says

    Simple, quick, and tasty. :) I used 2 cups of vege broth to make it more of a curry and had it with rice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great! Thanks for sharing, Augusta! If you could leave us a star rating next time, it would help a ton :D

      • Augusta Noble says

        I meant to but it didn’t save and I couldn’t figure out a way to edit or delete the comment sorry! I’ve put a 5 star on this rating haha.

  132. Madison says

    Delicious! I used jalapeño instead of Serrano, as it was all I could find, and added a bit of coconut cream to the soup near the end to make it creamier. Turned out great!

  133. Esther Snippe says

    I just made this. It is pouring rain and cold in Brussels, Belgium today, and when this hit my inbox, I ran to the kitchen to see if I had all the ingredients, then simmered this up for lunch. It is delightfully warming without being overwhelming. Thanks Dana <3

  134. Don Urban says

    Amazing soup. Made this tonight. Only had one carrot- added a potato. No aminos- added white soy and some coconut sugar. Perfect!
    Thanks for another wonderful recipe!

  135. Valerie Kristoffersen says

    Pardon me while I finish off my second full bowl of this amazingly delicious soup. DO NOT and I repeat DO NOT make a single recipe. You will want to quadruple this. My husband made this for dinner tonight and we sadly watch as we emptied the pot and had none left for lunch tomorrow. He suggested we make it again tomorrow night so we could have leftovers.

  136. Kelley says

    This was a great recipe! I ended up doing half carrots half sweet potatoes, which was a nice combo. I thought I had fresh ginger on hand, but it turned out I did not, so I used ground ginger. Finally, I didn’t have a serrano pepper and decided to sub with some smoked paprika. Wonderful flavor and I’ll definitely make it again!

  137. KRIs says

    I just made this. It’s *so* delicious. I’ve been cooking with red lentils for years and have never found a recipe quite this amazing for them. It’s game over, this will be my forever go to recipe.
    I substituted jalapeño for serano (was what I had) and pumpkin (they’re in season) and omg… the sweet creaminess of the pumpkin was so worth the annoying chopping. 100% will make again and again… and again. Thank you MB xxoo

  138. Lesley says

    Made this soup today!.. I loved it! My grown up sons loved it! I added cubes of butternut squash and sweet potato.. delicious! It’s in my go to recipe folder with many of your other great recipes. Thank you!

  139. Channing says

    Love this recipe! A new go-to for fall. Used black lentils and added spinach and shitaki mushrooms. Lost the beautiful orange color, but not the taste!

  140. Barb says

    Hi Dana,

    Another amazing curry recipe!. I used 2 cups butternut cubed butternut squash and 1 cup carrot. I also added 2 TBSP coconut sugar — you taught me this in your other curry dishes and I love the flavour it brings to curry.

  141. Maggie says

    Just made this and it’s extremely delicious!
    However, I did modify it quite a bit as I didn’t have some of the ingredients. Added garam masala + tumeric instead of curry as I didn’t have it haha. Also no pepper, and dried ginger instead of fresh.
    I’m sure the original would be awesome too!

  142. A says

    Absolutely delicious! I went a little more decadent, and used a whole can of coconut milk and less water. Thanks for another amazing recipe, I will definitely be making this again!

  143. Julie says

    Wow! this recipe hit my inbox at just the right moment. So easy and so damned good! This is a keeper for sure. I’m just so happy with how tasty and satisfying your recipes always turn out to be.

  144. Pamela says

    Just made this this morning, having for lunch – delicious. Lovely sunny Spring day here in Adelaide South Australia. I think the chilli I used was a bit hotter than need be and we dont use coconut aminos much in Australia so I added a few pinches of smoked paprika instead. I see someone said use tamari instead so I’ll try that next time. I make Freelee’s vegetable curry regularly which has similar taste and uses chick peas, more veggies and some coconut sugar. Thanks Dana

  145. Laura says

    Hello! Wonderful recipe although I have some tweaks I thought I’d share. After cooking the carrots I blended everything together and then added the lentils afterwards. The result was an extremely creamy soup. Other additions included ground cardamom, kashmiri red chili powder, and extra cumin. Thanks for another great recipe

    • Rebecca says

      Hi Breeanna! I tried this in the crockpot with success – first sautéed some onion a bit, and then tossed everything into the slow cooker on high for 4 hours. I chose to blend everything after so wasn’t worried about anything getting too soft, if you are maybe check it a bit sooner?

  146. Elliot says

    As a yoga teacher, just gotta say – try to CLEAR YOUR MIND during savasana! :P
    This looks so delicious though, glad your wandering mind benefits all of us!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will just need to cook longer. Or, you could cook the lentils separate and add them in already cooked.

  147. Nancy Tilden says

    This looks very, very enticing & I can’t wait to try it. Tho coconut amines? I’ve never heard of this before. I see 1 bottle is very expensive. What does it bring to the recipe? Also, in what other types of recipes might I use coconut aminos?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Yes! Thanks Meg – that’s correct. I use coconut aminos as a soy-free flavoring that mocks soy sauce in our recipes. So use tamari (or soy sauce if not gluten-free) and start with a slightly lesser amount as tamari can be quite salty.

    • Lee Ann Roberts says

      I haven’t made this yet either, but I just saved it in my Instant Pot recipes tab in my email.
      I would follow all the steps in the recipe, then lock the lid on, press the Manual/Pressure Cook button depending on what IP model you have, and set the cooking time for whatever kind of lentils you’re using. Use a 10-15 minute natural release. The only problem would be that your veggies will probably be mushy, but you could add the carrots after you release the pressure, hit the Saute button, and let them cook.

    • Cathy Reiss says

      If the meal only takes a half hour to make on the stove, I’m not sure if there would be any advantage to making it in the IP. Eager to see what your experience is though since I love my IP.

  148. Maja says

    I love a lot of your recipes, but this one is truly amazing! So simple yet so delicious! I just made it and it will be one of those recipes I will make weekly! :)

  149. Danny says

    Hi! So, I JUST made this. And I was “skeptical” as I am a huge fan and maker of the Curried Coconut Lentils. So I was thinking, “How is this all that different?” And ingredients-wise, it’s not! While in terms of flavor there is a crossover, in terms of a meal it’s very different. It’s clearly a SOUP and not a CURRY. (But I’m sure you could use either to cover cauliflower rice!) I’m so glad I tried it and it’s perfect for the cooling temperatures of the Midwest. Thanks yet again!

  150. Rachel says

    I really enjoyed this recipe! It’s so simple, real quick, and so warmingly delicious. One of my favorites! This will be in my weekly rotation from now on!

    • Kelli says

      Wow…this recipe was so easy and SO delicious! Really happy with it. I did not use the chili as I am sensitive to spicy but found it with a bit of a kick enough for me with just the ginger. I used regular coconut milk as I didn’t have lite in the house and I used 1 cup of bite size cut up yellow potatoes along with the carrots. Was absolutely yummy. LOVE these one pot recipes!

  151. Jessica says

    Can’t wait to try this this weekend! Couple quick questions: can I use jalapeno for the serrano? Also if I don’t have coconut aminos is there a substitute or can I just skip it?

  152. Krista says

    Um, hold on while I eat the entire pot by myself. This looks amazing, and what a good excuse, I mean reason, to have curry for the second time this week– seriously though. So excited to try this ASAP!