This Red Lentil Curry Soup, swirled with coconut milk and finished with fresh cilantro, is cozy, comforting, and packed with flavor. Instant Pot and stovetop directions included.
Warm, fragrant, and deeply satisfying, this soup feels like a curried vegetarian chili — hearty enough for dinner, but light and bright from lime and coconut milk.
You can tame the heat by using mild chili powder and skipping the chili garlic sauce, or turn up the heat with extra chili sauce at the table. I prefer mine on the spicy side, but the recipe is flexible.
If you enjoy spicy, garlicky heat, pick up a jar of chili garlic sauce from the international aisle. It’s similar in heat to Sriracha and works interchangeably here; it adds texture, a garlicky kick, and a touch of vinegar brightness.
I stir some chili garlic sauce into the soup base and usually add a drizzle on top, then balance the heat with lime juice and creamy coconut milk.
Red Lentil Curry Soup
This soup is excellent for meal prep — it keeps well in the fridge for several days and freezes nicely. As written it’s vegan, gluten-free, grain-free, and dairy-free.
Red Lentil Curry Soup
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Ingredients
- 1 TBSP avocado oil or olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 TBSP fresh ginger (peeled and grated)
- 1 red bell pepper, seeded and diced
- 1 cup split red lentils (e.g., Bob’s Red Mill)
- 3 cups low-sodium vegetable broth
- 14.5 oz crushed tomatoes
- 1 TBSP red curry paste
- ½ TBSP chili garlic sauce plus extra to taste
- 1 TBSP curry powder
- 1 tsp garam masala
- 1 tsp sea salt
- 13.5 oz canned unsweetened coconut milk
- 1 lime cut in half
- ¼ cup fresh chopped cilantro
Instructions
Instant Pot Instructions
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Set the Instant Pot to Sauté and heat 1 TBSP oil. Add the diced onion, minced garlic, grated ginger, and diced red bell pepper. Sauté about 3 minutes, then press Cancel to stop the sauté function.
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Stir in the lentils, vegetable broth, crushed tomatoes, red curry paste, chili garlic sauce, garam masala, curry powder, and salt. Mix well.
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Ensure the valve is sealed and lock the lid. Set to Manual/Pressure Cook on High for 5 minutes.
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When the cook time ends, quick-release the pressure by switching the valve to venting. Stand back from the steam. When the pin drops, open and remove the lid carefully.
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Stir in the juice from half a lime. For a creamier soup, add all the coconut milk and stir until combined. For a lighter, chunkier bowl, add a drizzle of coconut milk to each serving. Adjust salt and spices to taste, garnish with chopped cilantro, and serve with extra lime wedges and optional chili garlic sauce.
Stovetop Instructions
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Heat 1 TBSP oil in a large saucepan or pot over medium-high heat. Sauté the onion and bell pepper until softened and golden, about 8 minutes.
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Add the garlic, ginger, red curry paste, chili garlic sauce, garam masala, curry powder, and salt. Cook 1–2 minutes, stirring, until fragrant.
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Add the lentils, broth, and crushed tomatoes. Bring to a boil, then lower heat and simmer gently, stirring occasionally, until lentils are tender but not mushy, about 20–25 minutes. Taste and adjust seasonings as needed.
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Stir in juice from half a lime. Add coconut milk to reach your preferred creaminess — all of it for a silky soup, or a drizzle to serve. Garnish with cilantro, serve with extra lime and additional chili garlic sauce if desired. Enjoy!
Notes
Nutrition facts are estimated using an online calculator and should be used as a guide.
Nutrition
Recipe adapted from two sources: The Big Book of Instant Pot Recipes and Bon Appétit. If you try this red lentil curry soup, please share how it turned out — comments and photos are always appreciated.
Looking for more lentil recipes?
We love lentils here. Try recipes like Lentil Veggie Tacos (stovetop or Instant Pot), Vegetarian Lentil Tortilla Soup, or Crock-Pot Madras Lentils for more hearty, vegetarian meals.