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two bowls red lentil and vegetable soup with spoons, lemon slices and cilantro
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5 from 9 votes

Curried Red Lentil Soup

Curried Red Lentil Soup is flavourful, hearty and nutritious. It's easy to make and has been a family favourite for many years. Even your kids will love it!
Prep Time20 mins
Cook Time25 mins
Course: Soup
Cuisine: Fusion, Indian
Keyword: curry, red lentils, soup, vegetables
Servings: 12 1 cup servings
Author: Andrea


  • 1 lg white onion. approx. 2 cups diced small
  • 1 lg celery stalk. approx. 1 cup diced small
  • 1 jumbo carrot, approx. 1.5 cups diced small
  • 1 sm sweet potato, approx 2 cups diced small
  • 2-3 cloves garlic, approx. 1 tbsp minced
  • 8 cups baby spinach leaves, or greens of your choice
  • 1 tbsp curry powder
  • 1 tbsp salt
  • 1 1/2 cups red lentils, rinsed
  • 3 tbsp olive oil
  • 4 cups chicken stock
  • 1 400 ml can coconut milk
  • 1/2 cup packed cilantro or parsley leaves. chopped
  • 1/2 lemon, juice of


  • Peel, rinse, chop and measure out all your ingredients first.
    In a large pot heat olive oil over medium high heat. Add onions and cook, stirring occasionally, for 3-5 minutes or until soft and translucent. Turn down the heat if they are browning before softening.
  • Add the celery, carrot, sweet potato, lentils and garlic, stir to combine. Add curry powder and salt and continue stirring for one minute.
  • Stir in stock and coconut milk. Increase the heat and bring to a boil. Once boiling, reduce heat and simmer. covered, for 15 minutes.
  • Stir in spinach. It will seem like a lot but it wilts and reduces as it cooks. Cover and simmer for 5 more minutes.
  • Remove from heat and add lemon juice and cilantro or parsley. Taste and adjust seasonings. You can also add a bit more stock or water if it's too thick for your liking.