curry red lentil soup

Oh red lentils, how I love thee. Which is why I had to share this soup recipe. If you’ve never had red lentils before, I must let you in on their awesome features first:

  1. They’re MUCH different than regular lentils which hold their shape when cooked. Red lentils get more on the “mushy” side as they cook, which comes in handy for soups if you like the pureed feel.

  2. They have SO much flavour all on their own. Seriously. Sometimes you don’t need any extra spices because they are THAT flavourful.

Alright now that you know why red lentils are a must in your pantry, I’m hoping you have some in stock so you can get to this recipe asap + make this part of your weekly meal plan!


curry red lentil soup

This soup will seriously deliver amazing flavour with every bite and is exactly what you need on these chilly days to heat you right up!


  • 1/2 - 1 inch ginger, minced (or sub in a drop of ginger essential oil)

  • 2 garlic cloves, minced

  • 1 small yellow onion, diced 

  • 1 cup red lentils, rinsed 

  • 1 tbsp curry powder 

  • 2 cups veggie broth 

  • 2 carrots, diced 

  • 2 sweet potatoes, diced 

  • Can of diced tomatoes, 15oz

  • 1 can full fat coconut milk, 16oz

  • 1-2 large handfuls of spinach 

  • Salt, to taste


  1. Add garlic, ginger and onion to a large pot. Over med-high heat add a bit of coconut oil and sautéed for a few minutes.

  2. Add in the curry powder, diced tomatoes, rinsed red lentils, sweet potatoes, carrots, and veggie broth to pot. Bring to boil, then cover and let simmer for 20 mins.

  3. Once everything is cooked (you can tell when red lentils are mushy & sweet potatoes cooked through), add in coconut milk & spinach. Let heat for another few mins.

  4. Serve immediately!

Enjoy! Let me know on Instagram if you give this a try!