One Pot Curry Lentil Soup

Tender lentils and creamy coconut milk come together with a myriad of spices for a cozy, comforting recipe that is sure to keep your body warm and your belly full during the colder winter months. My One Pot Curry Lentil Soup is not only about to become one of your go-to recipes this holiday season, but also comes together in only 30 minutes and with one pot, making it the perfect, easy weeknight dinner.

Friends, what happens when you need a quick and easy weeknight dinner that comes together in 30 minutes? You start reaching for the one-pot recipes. When you’re strapped for time, there is nothing worse than having a sink full of dirty dishes just from making one meal. Instead, one pot recipes are the solution to all of your problems. They require only one pot, so there’s minimal mess, plus they often come together in a short amount of time. What could be better than that?

This creamy, comforting lentil soup is made from a few simple plant-based ingredients for a one pot dinner that is not only time-saving, but also dairy-free and vegan-friendly. It’s perfect! If you want to bulk it up, you can also add in some cooked chicken breast, or serve it alongside warm bread or aside a serving of perfectly roasted veggies.

Whether you’re looking for an easy soup to serve after Thanksgiving or to warm you up during the cooler winter months, this recipe is it!

What You Need to Make 30 Minute Easy Dinner Recipe

• Extra Virgin Olive Oil or Butter: To add a rich fattiness to this soup, you can use either extra virgin olive oil or butter. Both work just as well!
• Garlic & Onion: I always recommend using fresh onion and garlic in soup recipes, whenever possible. It adds a delicious flavor that dried onion and garlic just can’t replicate!
• Seasonings: To season this soup, we’ll be using a combination of ground ginger, curry powder, and crushed red pepper flakes. Yum!
• Red Lentils: Red lentils are not only full of protein, but they are also an excellent source of plant-based iron!
• Crushed Tomatoes: I loving using crushed tomatoes as a simple and easy way to make a rich tomato base for any soup.
• Cilantro: Fresh chopped cilantro is full of vitamins and minerals, and adds a delicious, healthy punch to this soup.
• Vegetable Broth: I like using vegetable broth for the base of this soup, but you can also use chicken broth, if you prefer.
• Full-Fat Coconut Milk: Full-fat coconut milk adds a delicious creaminess to this soup, without the dairy.
• Garnishes: These are optional, but I love garnishing this soup with more chopped cilantro, a dollop of greek yogurt (or coconut milk), a drizzle of olive oil, and a pinch of sea salt and black pepper.

How to Make This Simple & Easy Weeknight Dinner Recipe

To make this soup, start by heating a large pot, on the stove, over medium heat. Add in the olive oil and allow it to heat up. Next, chop the onions and add them to the pot, allowing them to cook for 7-8 minutes until the onions begin to soften and brown slightly. Once the onions have softened, add in the garlic, ginger, curry powder, and crushed red pepper flakes.

Stir the onions and spices together for about a minute, until they’re fully combined. Then, add in the lentils, crushed tomatoes, cilantro, vegetable broth and coconut milk. Stir the ingredients together until they’re combined, then reduce the heat to low and place a cover on the pot. Allow the soup to cook for 20-25 minutes, until the lentils are tender and cooked through but not mushy.

Once the soup is done, remove it from the heat and divide it amongst four bowls. Top with garnishes of choice, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Gayle McLeod