1-Pot Golden Curry Lentil Soup

This recipe has become a staple in my diet. I love how versatile it is. I have used bell peppers, zucchini, cauliflower for the veggies and a jalapeno instead of a serrano pepper. Sometimes I add chicken and make the soup a little thicker, and serve with rice. So yummy.

I made this in my instant pot and it was YUMMO. Thank you!

At the end added some spinach to add a bit of green! First time making this and definitely would again!

I used green lentils instead and it still turned out amazing! Also, used a bit less carrots and swapped the serrano pepper for a regular red bell. All the flavors work together really well and it was so quick and easy to make! Definitely recommend:)

Made this tonight! I added a cup of water and I felt the soup needed 25 minutes to cook for the carrots and lentils to be tender. Great recipe! Thank you!

Made this for my family of 5. Ages 20 months to 40 years old and everyone gave it 5 stars. We add chopped carrots or sweet potatoes as a bonus for extra veggies for kids. They gobble them up because of the coconut and maple sweetness. Been making this recipe for a couple of years and it’s great for colder months! xx

This is my go-to recipe for days when I need to support my digestive fire and to feel some warm comfort. I’ve made this at least a dozen or more times (to the point I know the recipe by heart) and will keep coming back because it’s THAT good!

So delicious! I had all the ingredients in my kitchen, even leftover broth (I love your broth recipe so much). We tried it last night along with the gluten free naan recipe. Both were so simple and quick to make! I was surprised at how tasty the naan turned out. Although, I don’t why – everything I’ve tried from Minimalist Baker has been a winner!

My tummy ,mouth & heart are happy and I’m thankful to be the only lentil eater in the family!! This will be a staple along with your aloo tikki. Once again you did not disappoint.
Used green lentils with great success!!

For one of the first times, I had every single ingredient and didn’t have to substitute! This was absolutely delicious for a late summer/early fall lunch that filled me up and made my house smell amazing. Next time, I might add some other hearty vegetables but … nah, it is perfection without substitutions.

Sooo tasty! Full of flavor and the spice was just right! I made the Spicy Mango Chutney and couldn’t wait for it to cool down. Easy to follow directions and I appreciate the substitutes. Looking forward to trying out more recipes!

I’ve made this so many times. It’s comfort food and my son and I love it.
It’s nice and filling and I add a simple green salad to go with it.

Simple to make & delicious.

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.

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!

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!

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!

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!

This was AMAZING!! Perfect for a cold, wintery day – we demolished the whole pot in 1 sitting.

What would the serving size here be in cups? :)

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.

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!

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 :)

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!

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

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.

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.

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!

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!

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!! ♥️

This is very good. I did carrots and sweet potatoes, and used the immersion blender just a bit.

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!

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.

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!

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!

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

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.

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

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.

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!

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.

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.

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!

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.

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!

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!!

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!

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!

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 :)

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!

This is amazing AND super easy to make. Definitely adding it into my regular repertoire!

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.

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!!

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.

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.

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.

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!

Delicious and deeply satisfying. Definitely will make again.

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 ;)

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.

So quick and tasty!!

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

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.

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.

Just made this and WOW! It is seriously so delicious and was sooo easy to make.

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.

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.

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

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.

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!

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!

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!!

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.

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.

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.

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!

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

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.

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!

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!

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.

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!

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 :)

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.

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

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

This was delicious!!! I am definitely going to make this again. So tasty! Thank you!

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!

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 ❤️

Love the soup. So delicious!!!
Thank you a lot