Red Lentil Curry Soup is filled with warm and hearty flavors making it a perfect dish for a cold night or an easy make ahead dinner for a busy night with holiday commitments. The addition of lentils make this a filling and healthy dish due to their high fiber content and plant based protein. Bonus, they are easy to cook!

Lentil Soup - Red Curry

And as curry lovers will tell you, no two curry powders are alike. A good choice for this recipe is a medium level heat curry powder. My personal favorite is “The Now Curry” from Penzy’s Spices. But anything you have in your spice cabinet will work for this recipe. If you have a mild spice but prefer more heat you can always add red pepper flakes to take it up a notch.


Red Lentil Curry Soup

2 Tbsp virgin coconut oil or extra-virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 2 inch piece ginger, peeled, finely grated

1 Tbsp medium curry powder

¼ tsp crushed red pepper flakes or to taste

¾ cup red lentils

1 14.5oz can crushed tomatoes

½ cup finely chopped cilantro, plus leaves with tender stems for serving

1 13.5 oz can unsweetened coconut milk, shaken well

Kosher salt and freshly ground pepper to taste

Lime wedges (for serving)


Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until softened and golden brown (8-10 minutes). Add garlic, ginger, curry powder and red pepper flakes and cook, stirring often, about 2 minutes.

Add lentils, tomatoes, ½ cup cilantro, and 2 1/2 cups water. Season with pepper and a generous pinch of salt. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy (20-25 minutes). Season soup with more salt and pepper as needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Instapot: Simply heat oil on saute function; add onions and garlic, saute until golden brown. Add remaining ingredients, cover instapot and set to pressure cook function for 10 minutes. Let pressure release naturally for 10 minutes, then manually release pressure and add toppings to serving bowls.