1-Pot Golden Curry Lentil Soup

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!

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!

This one is in our regular rotation now. So good. I like it with the pepper for the heat. We love the flavors.

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!

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!

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.

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!

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.

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!

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.

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!

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!

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.

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!

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!

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!

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

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!

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!

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).

Delicious soup and recipe is accurate and easy to follow.

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!

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!

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!

I just made this, wow, so flavorful! This will be the first of many bowls!

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

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

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.

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.

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!!

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.

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!

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!

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!!!

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!

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!

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!

Made this tonight and absolutely loved it! Easier than expected and so, so filling.

Love the spicyness and the rich curry flavor!

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.

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!

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!!

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!

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!

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

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!

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.

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.

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!

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!

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!

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.

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!

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!

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

This was amazing!! I used sweet potatoes instead of carrots and it worked wonderfully!

Another AMAZING recipe!! My family loved it!

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.

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.

☺️

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!

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.

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!

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

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

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!

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

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!

Great dish! I used a bell pepper from our garden. We ate this curry with Beyond Beef grilled sausages. It was a hit!

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!

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

This is my favorite recipe of yours! So delicious! I substituted a Jalapeño pepper. Spicy and so yummy!

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.

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!

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!

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.

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

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

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! :)

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!

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!