Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Red lentil curry soup! A creamy and flavorful combination of sweet potatoes, garlic, onion, red lentils, and coconut milk. A vegan must-make!
Oh, this red lentil curry soup. As in the one I’ve been eating almost non-stop for an entire two weeks. It’s the problem (but not-really-a-problem) of recipe development. Make it, tweak it, and eat it non-stop until you are finally convinced that you’ve found the winning combination. Then, make it again a few days later because you miss it and have to have it.
If you love curry and hearty vegetables, then you’ll love this lentil curry soup. It’s vegan, naturally gluten-free and delicious. With 14 g of protein and 9 g of fiber per serving, this soup is filling and healthy.
See below for more details and tips, or scroll down to the full recipe below.
In a large pot, cook the onion, garlic, ginger, and curry powder and cook, stirring often until the onion is soft, about 3 minutes.
Add sweet potatoes, lentils, tomatoes, salt and broth. Cover and cook, covered, stirring occasionally, until the sweet potatoes are tender and the lentils are mostly broken down.
Stir in the coconut milk and simmer until heated through. Puree some of the soup, if you’d like, for a creamier texture. Stir in the lime juice and cilantro, and serve.
I think we’ve all had some version of the ubiquitous lentil soup. Well, this is not your momma’s lentil soup! It’s creamy and spicy with a hint of richness. It may be the best lentil soup I’ve ever made.
The cool thing about red lentils is that they almost dissolve into the soup completely, so you’re left with a chunky stew thickened by beans! Red lentils are the best for this, and I don’t recommend substituting in brown lentils or green lentils.
If you want a creamier texture, puree some of the soup with the coconut milk and then add it back in. You can do this either with a regular blender or an immersion blender.
As with most soups, the addition of lime juice really accentuates the flavor and cuts through the rich flavor. A little acid in soup is one of my secret cooking tips!
Finish this one with a generous stir-in of coconut milk and fresh cilantro. This is one lentil soup that can’t be missed.
If you try this red lentil curry recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Red lentil curry soup! A creamy and flavorful combination of sweet potatoes, garlic, onion, red lentils, and coconut milk. A vegan must make!
For a creamier soup, puree some of the cooked lentils and sweet potatoes with the coconut milk. I do about 1 cup of cooked lentils with the canned coconut milk. Or, you can use an immersion blender.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
This recipe was first posted in 2016, and updated in 2024.
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(13 comments) leave a comment
My new favorite lentil soup with all of my favorite ingredients! Pacific Foods broths and stocks are also my favorite! We’re on the same wavelength. The soup is flavorful and hearty; just simply delish!
I love this soup! Better than a restaurant. This is so comforting and creamy. I didn’t have fresh ginger but ground ginger worked just fine. Great flavor in this soup. I will definitely make this again. Thank you for this recipe!
This recipe is SO GOOD! Might be my new favorite soup to make and so easy to do. Thank you!
Love hearing that, thanks Kristin!
Delish- my favorite lentil soup!
This is delicious! I followed the recipe as written, except I did not have enough cilantro!! That never would have happened before Covid!! It was a perfect dinner on the cool rainy day we had yesterday.
Looks amazing! Can it be frozen? If so, how would you reheat?
This soup was exactly what I needed today. I’ve had an upset stomach from stress around the pandemic, unemployment and loss of friendships. Good, healthy food heals, and this soup did exactly that! I was very exact in following Alex’s recipe except I added 1 more garlic clove and .5 oz. less of canned diced tomatoes. I also bought Organic Coconut Milk with 0 Guar Gum and full fat.
I never have a second bowl of soup, but did tonight!
Thank you, Alex for a soul-satisfying meal.
Hi Jessica,
Yes, you should be able to freeze and reheat this one- I do it all the time with soups. Just place in a freezer safe container, then either thaw and reheat on the stove or in the microwave.
Red lentils are the best!!
This is totally my kind of soup! I only first cooked with red lentils a couple of weeks ago and didn’t realize how different the texture of them is from green lentils – they’re perfect for soup! Can’t wait to try this recipe.
Yum! Made this for my lunches for the week. I left out the sweet potatoes and added a bag of frozen corn/green beans/carrots for more color. It was so good! Thank you for the recipe!
Glad you liked it! Thanks for letting me know!