Really Easy Curried Lentil Soup

by Sandhya Hariharan @sandhyaskitchen


Curried Lentil Soup is a favourite of mine. This recipe happened when I accidentally poured coconut milk into the red lentil dahl. To sort out the flavours, I seasoned it with a few of my favourite spices and served it with plenty of herbs. Since then, I have been intentionally adding coconut milk to my lentil soup and my family loves it!

This really easy Curried Lentil Soup is healthy, packed with flavours, requires just one pot and is perfect winter warmer. Store it in an airtight container in the refrigerator for up to 5 days.

Prep time - 10 minutes

Cooking time - 25 minutes

Serves 4 


  • 190g red lentils, rinsed
  • 1 stalk celery, chopped
  • 1 white onion, diced
  • 1 can of diced tomatoes
  • 2 cloves of garlic, minced
  • 1” ginger, grated
  • 1 tbsp mild curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tsp cumin powder
  • 475 ml Vegetable Stock or water
  • 120 ml coconut milk 
  • 2 Tsp coconut oil
  • 1 - 2 tsp salt
  • 1 tsp + more black pepper
  • 2 - 3 tbsp lemon juice


For serving

  • Fresh coriander leaves
  • Crusty bread
  • Salt & Pepper to taste
  • Chilli flakes
  • Coconut milk



Heat oil in a large pot over medium heat. When hot, add onion, ginger, garlic and celery. Season with a touch of salt and pepper from your Cole & Mason Marlow salt & pepper mills.

Sauté for 3-4 minutes, until the onion is lightly brown.

Add the tomatoes, turmeric, chilli powder, curry powder and cumin powder. Stir and cook for another 1 minute.

Now add the vegetable stock, lentils and stir. Bring it to a boil, cover and simmer for 15-20 minutes, until the lentils are tender.

Stir in coconut milk and cook for 2 more minutes. Season with more salt and pepper from Cole & Mason Marlow salt & pepper mills, and lemon juice to taste.

Transfer to bowls, garnish with a swirl of coconut milk, coriander leaves and seasoning as needed. Serve with crusty bread, flatbread, or quinoa for a wholesome meal.

Store leftover lentil soup in an airtight container in the refrigerator for up to 5 days.


To make easy lentil soup, use fresh and high-quality lentils. Don’t forget to rinse the lentils at least 2-3 times until the dirt and debris are clear. This recipe is versatile and you can use any kind of lentils you prefer. Accordingly, adjust the cooking time as per the package instructions.

For variation, you can also add carrots, potatoes and spinach.

Using fresh ingredients and high-quality seasoning will make a great impact on the taste of this lentil soup.

Whether chilling or freezing, do not add coriander leaves until you are about to serve.

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