How to make Creamy Lentil Soup

This will be the most FLAVORFUL, best lentil soup of your life, seasoned with curry powder, paprika, ginger, coconut milk, etc., brightened with a splash of lemon. The lentil soup is made with green or brown lentils, guaranteeing luxuriously creamy and hearty textures instead of disintegrating mushiness. Follow along for step-by-step instructions, expert tips, and customizable options for a foolproof recipe, with everyone returning for seconds and thirds!

PIN THIS RECIPE TO SAVE FOR LATER

top view of best lentil soup recipe in a bowl garnished with lemon slices

Why you’ll love this recipe for Lentil Soup

There are a lot of lentil soup recipes out there—so what makes this one different? Through experimenting, trial and error, I’ve made little changes every time that add up to BIG results in flavor and texture. Here’s what makes this recipe the best:

Anything But Bland: Infused with curry powder, paprika, cumin, coriander, and other aromatic spices, every spoonful is rich, warm, and deeply satisfying. I challenge you to find a more flavorful lentil soup recipe!
Creamy Yet Nutritious: The coconut milk creates a lusciously creamy texture while keeping the soup wholesome and packed with nutrients. You can also puree some of the soup at the end to make it even creamier.
Full-Body Texture: The green or grown lentils soften but keep their shape, so you enjoy their satisfying, softened mouthfeel, unlike other types of lentils.
Accidentally Vegetarian/Vegan: You won’t even miss the meat!This recipe is naturally meatless but hearty and satisfying. It can easily be made vegan by using vegetable broth.
Budget-Friendly: Lentils are inexpensive, protein-packed, and filling.
Great for Meal Prep: It reheats beautifully, making it ideal for leftovers, meal prep, or freezing for an easy, flavorful meal anytime.

Creamy Lentil Soup Ingredients

Let’s take a closer look at what you need to make this lentil soup recipe (measurements in the printable recipe card at the bottom of the post):

Lentils: Dried green or brown lentils are best for this recipe. They thicken the curry nicely while retaining their shape and tender texture without completely breaking down. Make sure the lentils are fresh or they will take extra long to cook.
Broth: I recommend chicken broth over vegetable broth unless you are vegan. Use low-sodium so we can control the salt.
Coconut milk: You may use full-fat, light or substitute with water. Full-fat will be the creamiest and most flavorful.
Crushed tomatoes: I recommend the brands San Marzano, Cento, and Muir Glen. These brands use San Marzano-style tomatoes, known for their natural sweetness (no added sugar needed!), lower acidity, and robust tomato flavor without bitterness or metallic aftertaste.
Fire-roasted diced tomatoes: These are located next to the traditional diced tomatoes. They boast a deep, smoky-sweet flavor with a subtle charred taste from being roasted over an open flame.
Vegetables: Carrots and celery add sweetness to balance the tomatoes and earthy curry.
Aromatics: Onions, garlic, and ginger add depth and complexity to the curry lentil soup, creating a rich, aromatic base with layers of savory, slightly sweet, and warm, spicy notes.
Curry powder: This is the yellow-looking curry powder you find in the spices section of your grocery store. The beauty of yellow curry powder is that it combines many ingredients that result in delightfully complex flavors —but all the work has been done for you!
Spices: Ground cumin, coriander, paprika, dried basil, turmeric, pepper, cinnamon, salt, and cayenne pepper round out the flavor profile. Use more or less to taste.
Cilantro: This adds a fresh, citrusy brightness to the soup, balancing the rich, earthy flavors with a hint of herbaceous zest.
Lemon Juice: This is a MUST! Lemon adds a bright, zesty acidity to the creamy lentil soup, enhancing the flavors and cutting through the richness. Freshly squeezed is always best, but you may use bottled in a bind.

top view of lentil soup ingredients: green or brown lentils, vegetable broth, crushed tomatoes, diced tomatoes, garlic, onion, ginger, carrots, celery, cilantro, curry powder, spices and lemon

How to make Lentil Soup

Let’s take a closer look at how to make the best lentil soup with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sauté Aromatics. Sauté the carrots, celery, and onions for 6 minutes.

showing how to make lentil soup by sautéing onions, carrots and celery in a pot

Step 2: Bloom the Spices. Add the ginger, garlic, and all the spices, and cook for two minutes.

showing how to make lentil soup by blooming the curry, and spices with garlic and ginger

Step 3: Add Ingredients. Stir in the lentils, crushed tomatoes, diced tomatoes, broth and water. The picture below shows coconut milk, but I discovered the lentils cooked more evenly if the milk was added at the end.

showing how to make lentil soup by stirring in lentils, crushed tomatoes, coconut milk and vegetable broth

Step 4: Simmer. Cover and bring to a boil, then reduce to medium-low. Simmer, covered, until lentils are soft, stirring occasionally.

showing how to make lentil soup by simmering the soup until thickened

Step 5: Finishing Touches. Stir in the coconut milk, lemon juice and cilantro. Season to taste with additional lemon, salt, or cayenne.

showing how to make lentil soup by adding the cilantro and lemon juice to the pot

curry lentil soup Tips

Use Fresh Dried Lentils: Fresh lentils cook more evenly, have a better texture, and retain their natural flavor. Older lentils, which have been sitting for a long time, tend to lose moisture, making them tougher and requiring extra cooking time.
Rinse the Lentils: Rinsing removes dust, debris, and any small stones that might be mixed in with the lentils.
Expect to Add Water: Add more water while the soup simmers if it becomes too thick because
Cook Lentils Until Tender: Simmering lentils involves several variables, such as the pot material and simmering temperature, etc., so be patient and cook longer as needed.
Don’t Burn: When stirring, scrape the bottom of the pot so it doesn’t burn. Otherwise, the soup can have a burnt aftertaste.
Adjust to Taste: If the recipe for lentil soup tastes like it’s missing something, season it with additional salt, cayenne, or lemon; this will make the flavors POP!

stirring vegan lentil soup showing the rich and creamy texture

Best Lentil Soup Recipe Variations

Red Lentils: Swap green or brown lentils for red lentils. Red lentils cook faster and break down more, creating a thicker, creamier texture for the soup. Expect to cook the red lentils for closer to 35 minutes and use less water.
Omit Tomatoes: Omit the crushed tomatoes and add more broth or coconut milk.
Omit Coconut Milk: Skip the coconut milk and replace it with additional vegetable broth or a bit of heavy cream for richness.
Add More Vegetables: To increase the variety of flavors and textures, add vegetables such as sweet potatoes, green beans, zucchini, cauliflower, and/or parsnips.
Add Greens: For added nutrition, stir in leafy greens such as spinach, kale, or Swiss chard during the last 10-15 minutes of cooking.
Spice It Up: Increase the cayenne pepper.
Vegan Option: Use vegetable broth in place of chicken broth.

a large ladleful of lentil soup showing the thick and creamy consistency

What to Serve with Lentil Soup

Here are some great options to serve alongside curry lentil soup:

Yogurt: A dollop of plain yogurt or a swirl of Greek yogurt helps to balance the spices and add creaminess.
Flatbreads: Naan, flatbread, or even crusty bread is perfect for dipping into the soup.
Rice: Serve over a bed of basmati or jasmine rice to add some delightful texture.
Salad: A light, fresh salad like apple salad, Greek salad, or strawberry salad beautifully complements the creamy lentil soup.
Grilled Cheese: This unconventional pairing is SO good! The warm cheesiness with the bold spices is a match made in heaven.

a spoon in a bowl of lentil soup recipe showing the creamy texture

How long does lentil soup last in the fridge?

Lentil soup can be stored in an airtight container in the fridge for 4 to 5 days. To maintain its best quality, cool the soup to room temperature before refrigerating it. If you don’t plan to eat it within that time frame, you can freeze it for up to 3 months.

How To reheat vegan lentil soup

To reheat, you can follow these methods:

•Stovetop: Heat over medium heat, stirring occasionally, until the soup reaches your desired temperature. If it has thickened, add a little water or broth to loosen it up.
•Microwave: Place the soup in a microwave-safe bowl and cover it loosely with a paper towel. Heat on high for 2-3 minutes, stirring halfway through, until hot. Add a little water or broth if needed to adjust the consistency.

In both cases, taste and adjust the seasoning, as reheated soups may need more salt or spices.

Best Lentil Soup FAQs

What does lentil soup taste like?

Curry lentil soup has a rich, well-balanced flavor. The earthy lentils provide a hearty base, while the crushed tomatoes add a touch of acidity and sweetness. The coconut milk brings a creamy, slightly nutty richness that smooths out the bold, warm spices from the yellow curry powder. The result is a comforting, savory soup with a hint of sweetness, mild heat, and a deep, complex flavor that gets better as it simmers.

Which lentil is best for soup?

The best lentils for soup depend on the texture and consistency you want, however, I recommend green or brown lentils for this lentil soup recipe:

•Green/brown lentils: They thicken the curry nicely while still retaining their shape and tender texture without completely breaking down. Green lentils have a peppery flavor, and brown lentils have more of an earthy flavor. They both require the same cooking method.
•Red/orange lentils: These are mildly sweet and nutty. They come split, meaning they are more processed and cook quickly. They tend to become soft and even slightly mushy when cooked, so they are best reserved for thickening soups and purees when you don’t want to taste the distinct lentil texture.
•Puy Lentils (French lentils): These are one-third the size of green lentils, but they take the longest of all the lentils to cook. They are ideal in salads because they retain their shape and hearty texture. I do not recommend them in soup; they don’t soften and break down like other lentils, so you won’t get the same creamy, thick consistency.

Do I need to rinse lentils for soup?

Yes, you should rinse lentils before adding them to soup. Rinsing removes dust, debris, and excess starch that can make the soup cloudy. It also helps ensure the lentils cook evenly and absorb flavors better. There’s no need to soak them, as they cook quickly.

showing how to serve lentil soup by scooping it up with naan

Looking for more Healthy Soup Recipes?

Vegetable Soup
Chicken Vegetable Soup
Cauliflower Soup
Mushroom Soup
Avgolemono Soup
African Peanut Stew
Cabbage Soup
Crockpot Chicken Tortilla Soup

WANT TO TRY THIS RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Total Time: 1 20

Prep Time: 20

Cook Time: 1

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
1 cup diced carrots
1 cup diced celery
1 tablespoon freshly grated ginger
4-6 garlic cloves, minced
2 tablespoons curry powder
1 1/4 teaspoons salt
1 tsp EACH ground cumin, ground coriander, paprika, dried basil
1/2 tsp EACH turmeric, pepper
1/4 tsp EACH ground cinnamon, nutmeg
pinch-1/4 teaspoon cayenne pepper
1 28 oz. can crushed tomatoes (Muir Glen or Cento recommended)
1 15 oz. can fire roasted diced tomatoes with juices
1 1/4 cups dried green or brown lentils
4 cups low sodium chicken broth or vegetable broth
3 cups water, plus more as needed

ADD LATER/FOR SERVING

1 15 oz. can coconut milk (may use lite or sub broth)*
1-1 ½ tablespoons lemon juice, adjust to taste
2 tablespoons minced fresh cilantro, plus more for garnish
Plain yogurt for serving (optional)
Naan for serving (optional)
Rice for serving (optional)

Instructions

Sauté Veggies & Aromatics: Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, and celery, and cook for 6 minutes. Add the ginger, garlic, and spices and cook for 2 minutes.
Add Ingredients: Stir in the remaining ingredients up to “Add Later” (through water).
Simmer: Cover and bring to a boil, then reduce to medium. Simmer, covered, for 45-60 minutes or until lentils are soft, stirring occasionally and replacing the lid (or the bottom can burn). Add more water while the soup simmers if it becomes too thick. The lentils need enough water to cook evenly.
Finishing Touches: Stir in the coconut milk and warm through. Continue to simmer for a thicker texture or thin with additional water (you can also use an immersion blender or blender to puree some soup if desired). Stir in the lemon juice and cilantro. Season to taste with extra lemon, salt, or cayenne—these will make the flavors pop!
Serve: Serve bowls with a dollop of yogurt and a sprinkle of cilantro. Also delicious served over rice!

Notes

*If you substitute the coconut milk for broth and still want a creamy soup, I suggest pureeing part of the soup.
If you don’t use brands Muir Glen or Cento crushed tomatoes (which use sweeter San Marzano tomatoes), you may need to add a touch of sugar.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

2 Comments

Tina Stephanz says

at

Thank you! This recipe was delicious. My husband, who does not like legumes and is not a friend of meatless options, had 2 helpings. I could have eaten even more, but showed restraint

Oh, and my husband turns green at the thought of coconut, I opted for emulsion. The result, thick and satisfying, although I did add a dollop of sour cream (I ran out of plain yogurt).

Definitely, will make this again, and again!

- Jen says
  
  at
  
  Yay Tina! Thank you for your sweet review! So glad that this was a hit with you and your husband and that it made the dinner rotation!