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
4.96 from 212 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Bowls)
Course Entrée, 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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My Rating:




  1. Mae says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Mae. Thanks so much for the lovely review. xo

  2. Elizabeth says

    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.

  3. Andrea says

    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!

  4. Kelli Melenyk says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad it’s a hit with the whole family. Thank you for the lovely review, Kelli! xo

  5. Amber Borland says

    If I’m using spouted lentils and cooking instructions on package say 4 minutes, should I add lentils once soup has been cooking for 10 min or so?

  6. Bailey says

    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.

  7. Laura says

    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.

  8. Julie Winiarski says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Julie! Thank you for the lovely review and for sharing your modifications! xo

  9. Sharen says

    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!

  10. Erica says

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

  11. Jocelyn B says

    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!

  12. Laura C says

    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.

  13. Liz says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry you didn’t love this one, Liz. This is usually a reader favorite. Did you make any modifications?

      • Liz says

        The only thing I didn’t do was add the coconut aminos. I think the curry powder and garlic took over the flavor in my batch. It was fine, just not my favorite.

  14. Yvonne says

    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.

  15. Loryn says

    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.

  16. Slumcrow says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  17. Lisa says

    This looks amazing! I have to pressure cook my lentils beforehand to reduce lectin content for someone in my family, how can I adapt this recipe to allow for the lentils to be cook separately? Reduce liquid and add them at end? Thank you!

  18. Teres says

    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.

  19. Alex says

    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!!!

  20. A Strange Girl says

    Hey, when I was making the lentil soup, during the time it was simmering and I had to let the beans cook for 12 min. I saw that almost all of my soup was gone when it was done. Do you know why this might have happened?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! Did you happen to make any modifications to the type or amount of ingredients? This soup is on the thicker side, and the lentils soak up quite a bit of liquid when they cook.. but it should still have some broth. Let us know if we can help trouble-shoot further!

  21. Andrea says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the great review and for sharing your modifications, Andrea! Boxed coconut milk should work well here, but it might not be as creamy.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sure! It would be best to dilute the coconut cream with some water, otherwise it may be too thick and contribute a coconut flavor. Hope that helps!

  22. Jean says

    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.

  23. Julie says

    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!

  24. Katy says

    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.

  25. Danielle says

    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.

  26. khm says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Morgan, yes, but it adds depth of flavor, so just know it won’t be quite as flavorful. We’d suggest adding more salt to taste. Hope that helps!

  27. CoCo says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer! Crock pots vary so it’s hard to say how long it might take, but possibly 3-4 hours on high would do the trick. Hope this helps!

  28. Nicky says

    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!

  29. Deborah Dallmann says

    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.

  30. Lindsey says

    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!

  31. Amanda Krueger says

    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!

      • Amanda Krueger says

        Had to follow up, I made this again two days ago! Loaded it up with additional veggies (mushrooms, celery, zucchini, bell peppers, and kale), and it’s phenomenal!! This is my go-to curry recipe, and I’m making it with your DIY curry powder for the next batch! Love this stuff, can’t wait for more!!

  32. trudi says

    Wow! This soup is so delicious and moreish! I double the recipe and freeze it. I did use full fat coconut milk and chicken broth. I also added more turmeric as I really love the flavor. I love how this recipe can be tweaked to your own tastes!

  33. K says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. 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

  34. Samantha says

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

  35. Lyndsey says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad everyone enjoyed it! Thank you for sharing, Lyndsey!

  36. Connie Lamberes says

    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 :)

  37. Lauren says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lauren. Thank you so much for your kind words and lovely review! xo

  38. Melissa says

    Hey!

    Could I replace the yellow/red lentils for yellow split peas? I have celiac disease and have not been able to find any brand that carries safe gluten free red/yellow lentils.

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, that should work, but we think you would need to cook for longer for them to soften fully. Let us know if you try it!

  39. B says

    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!

  40. Tas says

    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!

  41. Neelima says

    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 :)

  42. Emily says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Emily. 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

  43. Vicki says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Vicki. Thanks so much for the lovely review and for sharing your modifications! xo

  44. Jill Booth says

    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!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it tasted good! Thanks for the lovely review, Jill! The type of vegetable broth can impact the color, so that may have been the issue there.

  45. Cristina says

    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!

  46. Rossella says

    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!

  47. Elana says

    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!

  48. Brigitte says

    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 ..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brigitte, we’re sorry to hear you didn’t enjoy it! It sounds like you made several modifications so it’s hard to say why it didn’t turn out. As for the soy sauce, that is a stronger flavor than coconut aminos, so if you subbed it 1-1, we could definitely see it being overpowering.

  49. Victoria says

    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!

  50. Stephanie says

    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.

  51. Aarti says

    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!

  52. Laura says

    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.

  53. Bette says

    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.

  54. Patricia says

    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.

  55. KateLynn says

    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!