Quick Facts
- Time: 10 minutes prep · 25 minutes cook · 35 minutes total
- Yield: 4–5 generous bowls
- Skill: Beginner-friendly
- Method: One-pot stovetop simmer
- Diet: Vegan, Gluten-Free, Dairy-Free
Introduction
Vegetable soup with red lentils is what you cook when the weather turns chilly and you’re craving a big, cozy bowl of something that still feels nourishing and light. This version leans into warm curry spices, tender vegetables, and protein-rich lentils, all wrapped in a creamy coconut milk broth. A bright squeeze of lime at the end keeps it from ever feeling heavy.
If you love fall soup recipes and are always saving new soup ideas, this one belongs near the top of your list. It’s a simple, homemade vegetable soup that’s perfect for busy weeknights, weekend meal prep, or feeding a mix of vegans and omnivores at the same table. One pot, very little chopping, and leftovers that taste even better the next day.
If you love vegetable soups and are always saving new soup ideas, this one belongs near the top of your list.
Why You’ll Love It
- Weeknight-easy: 10 minutes of prep, then the pot does the rest.
- Flexible and forgiving: Swap veggies, adjust the spice level, and it still turns out great.
- Balanced and bright: Creamy coconut, savory curry, and zesty lime keep every spoonful interesting.
- Meal prep hero: This soup holds up beautifully in the fridge or freezer for quick lunches.
It has everything people look for in weeknight soups: simple ingredients, clear steps, and big, cozy flavor.
Vegetable Soup with Red Lentils
Ingredients
Equipment
Method
- Set your pot over medium heat and add the olive oil. Once the oil is shimmering, add the onion, carrots, and bell pepper with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until the vegetables are slightly softened and the onions look translucent.
- Stir in the garlic and ginger and cook for 30 seconds. Add curry powder and coriander. Stir constantly for another 30–60 seconds to toast the spices until fragrant.
- Add the red lentils, diced tomatoes with juices, and vegetable broth. Stir well, scraping the bottom of the pot. Bring to a gentle boil over medium-high heat.
- Add cauliflower or diced potato. Lower heat to simmer, partially cover, and cook 15–20 minutes until lentils are soft and vegetables are tender.
- Stir in coconut milk and spinach or kale. Simmer another 3–4 minutes until greens are wilted and broth turns creamy.
- Turn off the heat. Stir in lime juice and taste. Adjust seasoning with more salt, pepper, or curry powder as needed.
- Ladle into bowls and garnish with herbs. Serve with lime wedges on the side.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons mild curry powder (plus more to taste)
- 1 teaspoon ground coriander
- 1 cup dry red lentils, rinsed
- 1 can (14–15 ounces) diced tomatoes with juices
- 4 cups low-sodium vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 cup small cauliflower florets or diced potato
- 2 cups baby spinach or chopped kale
- Juice of 1–2 limes
- 1–1 1/2 teaspoons salt, plus more to taste
- Freshly ground black pepper
- Chopped cilantro, green onion, or parsley for garnish
What each ingredient does
- Olive oil: Helps the aromatics soften and the spices toast.
- Onion, carrot, pepper: Provide sweetness, crunch, and color—classic veggie soup backbone.
- Garlic and ginger: Add aromatic depth and a gentle kick.
- Curry powder and coriander: Build warm, layered flavor and a gorgeous golden color.
- Red lentils: Cook quickly and make the soup thick and satisfying.
- Diced tomatoes: Add acidity and umami to balance the coconut milk.
- Vegetable broth: The savory base for this vegetarian soup recipe.
- Coconut milk: Brings creamy richness and a silky mouthfeel.
- Cauliflower or potato: Extra body and bite in every spoonful.
- Spinach or kale: A final handful of greens for color and freshness.
- Lime juice: Brightens the flavors and lifts the curry.
- Salt, pepper, herbs: Pull everything together and add a fresh finish.
Pro tip: Taste your curry powder before cooking. If it’s very mild, you may want the higher amount; if it’s robust, start with less and build up.
Substitutions & Swaps
Think of this recipe as a template for healthy vegetable soup that works with what you already have.
- Aromatics: Swap in leeks for onion or use scallions if that’s what’s in your crisper. A pinch of garlic powder can back up fresh garlic if you’re short.
- Vegetables: Use zucchini, green beans, peas, or frozen vegetable blends. Frozen veg are ideal when you’re low on fresh produce.
- Lentils: Yellow or red split lentils both work. Avoid whole green or brown lentils if you want the soup to be creamy rather than brothy.
- Broth: If you only have water, add an extra teaspoon of salt and a bit more curry powder and coriander to boost flavor.
- Coconut milk: For a lighter bowl, use light coconut milk; for the creamiest texture, stick to full-fat.
- Acid: Lemon juice, rice vinegar, or mild white vinegar can pinch-hit if you’re out of limes.
Time saver tip: Buy pre-chopped mirepoix (onion, carrot, celery) or a frozen blend—then your “chopping” is just opening a bag.
Equipment Notes
- Heavy-bottomed pot or Dutch oven: A 5–6 quart size is ideal for this amount of soup. The heavy bottom prevents scorching as the lentils thicken.
- Cutting board and sharp knife: Make the small amount of chopping quicker and safer.
- Measuring cups/spoons: Especially helpful if you’re new to cooking with spices and want repeatable results.
- Ladle or large mug: For portioning into bowls or meal-prep containers.
If cleanup is your least favorite part, give the pot a quick rinse with warm water right after serving, then fill it with soapy water to soak while you eat. Lentils and tomatoes come off easily when they don’t have time to dry on.
Step-by-Step Instructions
- Soften the vegetables.
Set your pot over medium heat and add the olive oil. Once the oil is shimmering, add the onion, carrots, and bell pepper with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until the vegetables are slightly softened and the onions look translucent around the edges. - Bloom the aromatics and spices.
Stir in the garlic and ginger and cook for 30 seconds. Sprinkle over the curry powder and coriander. Stir constantly for another 30–60 seconds, letting the spices toast in the oil. You should smell them becoming more fragrant and nutty. - Add lentils, tomatoes, and broth.
Add the red lentils, diced tomatoes with their juices, and vegetable broth. Stir well to distribute the spices, scraping the bottom of the pot so nothing sticks. Increase heat to medium-high and bring to a gentle boil. - Simmer with extra vegetables.
Add the cauliflower florets or diced potato. Reduce heat to low or medium-low so the soup simmers rather than boils hard. Partially cover and cook 15–20 minutes, stirring once or twice, until the lentils are very soft and the vegetables are tender. - Stir in coconut milk and greens.
Pour in the coconut milk and add the spinach or kale. Stir and let the soup simmer another 3–4 minutes. The greens should wilt and the broth should turn creamy and slightly thick. - Season and finish.
Turn off the heat. Stir in the juice of 1 lime, then taste. Add more salt, pepper, and extra lime juice as needed. Adjust the curry powder if you’d like more spice—sprinkle in a little, stir, and let it sit a minute before tasting again. - Serve.
Ladle into bowls and top with chopped cilantro, green onion, or parsley. Offer extra lime wedges at the table.
You’ll know the soup is done when a spoonful of lentils mashes easily against the side of the pot and the vegetables are soft but still hold their shape.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the soup up to 2 days in advance and refrigerate. The flavors blend and deepen as it rests.
- Refrigerate: Store in airtight containers for 3–4 days. Expect the soup to thicken as the lentils absorb more liquid.
- Freeze: Cool completely and freeze up to 3 months. Portion into containers or freezer bags for easy thaw-and-heat lunches.
- Reheat: Warm gently over low heat on the stovetop or in the microwave at medium power, stirring occasionally. Add a splash of water or broth if it looks too thick and finish with a squeeze of fresh lime.
How to Lighten It or Make It Creamier
- To lighten: Use light coconut milk or cut the coconut milk with extra broth. Add a handful of extra vegetables or greens to keep it filling without extra richness.
- To make it creamier: Blend a cup or two of the soup (or use an immersion blender right in the pot) until smooth, then stir it back in. For an ultra-creamy finish, stir in an extra 1/4 cup of coconut milk off the heat.
Avoid boiling the soup vigorously after adding coconut milk; gentle heat keeps the texture smooth.
Toppings, Garnishes & Finishes
Turn this simple vegetable soup into a “wow” moment with quick toppings:
- Crunch: Toasted sunflower seeds, pumpkin seeds, or crispy baked chickpeas.
- Fresh green: A handful of cilantro, parsley, or thinly sliced green onion.
- Zing and heat: A squeeze of lime, a drizzle of chili oil, or a sprinkle of red pepper flakes.
A few seconds of garnishing can turn leftovers into a bowl that feels brand new.
Sides & Pairings
Build a complete, cozy meal around this soup:
- Whole-grain bread, flatbread, or pita for dunking into the creamy broth.
- Simple cucumber and tomato salad with a tangy vinaigrette for contrast.
- Steamed rice or quinoa for those who like their vegetable soup extra hearty.
- Sparkling water with lime or herbal tea keeps the focus on the warming spices.
Scaling the Recipe
- For more people: Double the ingredients and use a larger pot (7–8 quarts). Stir more frequently as the pot gets fuller and extend the simmer time by 5–10 minutes if needed.
- For fewer people: Halve all ingredients and use a smaller pot so the soup cooks evenly.
- Batch prep: If you’re filling the freezer, cool the soup quickly in shallow containers and label with the date and “vegetable soup with red lentils” so you remember what’s waiting.
Nutrition & Dietary Notes
This soup fits easily into many eating styles:
- Naturally vegan and dairy-free thanks to coconut milk.
- Gluten-free when made with gluten-free broth and spices.
- A good source of plant protein and fiber from red lentils and vegetables.
To reduce sodium, pick low-sodium broth and salt at the very end once all flavors have concentrated.
Troubleshooting
- Soup too thin: Simmer uncovered for a few extra minutes or mash some of the lentils against the side of the pot to release starch.
- Soup too thick: Stir in more broth or water, a little at a time, until it reaches your preferred consistency.
- Flavor feels flat: Add a pinch of salt and another squeeze of lime. If it still needs help, sprinkle in a little more curry powder or coriander.
- Too spicy: Add extra coconut milk or a spoonful of plain cooked rice directly to the bowl to mellow the heat.
- Vegetables too soft: Next time, add delicate vegetables like zucchini or peas later in the simmering process and check earlier for doneness.
FAQs
Can I use frozen vegetables?
Absolutely. Frozen mixed vegetables or frozen cauliflower work really well. Add them straight from the freezer and allow a couple of extra minutes of simmer time.
What vegetables work best?
Carrots, bell peppers, cauliflower, potatoes, zucchini, and spinach all shine here. This is one of those veggie soup recipes designed for flexibility.
How can I keep it from sticking or burning?
Use a heavy pot, keep the heat at a gentle simmer, and stir every few minutes once the lentils start to thicken the soup.
Can I make this in a slow cooker?
Yes. Combine everything except coconut milk, greens, and lime in the slow cooker and cook on low 6–7 hours. Stir in coconut milk and greens for the last 30 minutes, then finish with lime.
How long does it keep?
In the fridge, 3–4 days; in the freezer, up to 3 months. Always cool completely before sealing and storing.
Variations
- Smoky Tomato Lentil Soup: Add smoked paprika and a pinch of chili flakes along with the curry powder.
- Green Veggie Boost: Stir in peas, chopped green beans, and extra spinach at the end for a very green, springy version.
- Curry-Lime Coconut Stew: Use less broth and more coconut milk for an ultra-thick, stew-like bowl that’s great over rice.
Chef Notes / Test Kitchen Tips
Two small steps make a big difference in this vegetable soup: letting the spices toast briefly in oil and finishing with fresh lime juice. Both are quick but turn a simple pot of lentils and vegetables into something layered and memorable.
Pay attention to the simmer: you want gentle bubbles, not a rolling boil. The soup usually reaches perfect doneness between 18 and 22 minutes of simmering, depending on the exact brand of lentils and your stove.
Conclusion
When you’re craving something cozy, comforting, and reliable, this vegetable soup with red lentils delivers every time. It’s weeknight-ready, full of nourishing ingredients, and just special enough for your fall soups and stews rotation.
Make a big pot, tuck a few portions into the freezer, and enjoy knowing you have a healthy vegetable soup waiting whenever you need a warm, golden bowl of comfort.
