20 Minute Vegan Curry Lentil Soup – Quick & Delicious

20 Minute Vegan Curry Lentil Soup is that cozy, one-pot wonder you whip up when you’re short on time but still want something hearty, healthy, and ridiculously delicious. In just 20 minutes, this bowl of comfort layers bold curry spices with creamy coconut milk, red lentils, and protein-packed garbanzo beans. Best part? It’s all pantry staples, which means no extra grocery run when life is already throwing you a dozen other errands.

Whether you’re feeding a hungry family or batch-cooking for the week, this soup makes eating plant-based feel not just doable—but totally crave-worthy. And if you’ve got picky eaters or zero patience for slow-cooking, don’t worry—this one gets a thumbs-up from both toddlers and tired adults. Let’s make dinner feel effortless and nourishing without sacrificing flavor.

Table of Contents

What is 20 Minute Vegan Curry Lentil Soup?

20 Minute Vegan Curry Lentil Soup is a fast-cooking, flavor-packed soup that brings together Indian-inspired spices, red split lentils, coconut milk, and chickpeas for a plant-based meal that’s equal parts comforting and convenient. Unlike slow-simmered stews, this one’s designed for your weeknight survival mode. The split red lentils cook quickly and break down just enough to give the soup a creamy texture—no blender required. The coconut milk adds that velvety finish, while curry powder and cumin provide that classic warm depth you’d expect from a much longer-cooked curry. It’s a budget-friendly dinner that just happens to be vegan, gluten-free, and totally satisfying.

Reasons to Try 20 Minute Vegan Curry Lentil Soup

First, the obvious: it only takes 20 minutes from stovetop to spoon. That’s barely enough time to finish one load of laundry or answer three emails. Second, this soup checks a lot of boxes: it’s plant-based, dairy-free, protein-rich, and made with pantry staples you probably already have.

And if you’ve ever felt intimidated by curry recipes that call for 15 ingredients you can’t pronounce, rest easy—this one keeps it simple without skimping on flavor. It’s also super flexible. Don’t have chickpeas? Use white beans. Want it spicier? Toss in some red pepper flakes. Need to sneak in veggies for your little ones? Go wild with spinach. Plus, it reheats like a dream, so lunch tomorrow is already taken care of.

Ingredients Needed to Make 20 Minute Vegan Curry Lentil Soup

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 cup split red lentils
• 1 (15 oz.) can garbanzo beans (chickpeas), drained
• 1 (13.5 oz.) can full-fat coconut milk
• 32 oz. vegetable broth
• Juice of 1 lime (about 2 tablespoons)
• Kosher salt and fresh cracked pepper, to taste
• Fresh chopped cilantro, for garnish

Instructions to Make 20 Minute Vegan Curry Lentil Soup

Step by Step, here’s exactly how to make this easy and flavorful 20 Minute Vegan Curry Lentil Soup right in your own kitchen—even if you’re running on fumes and have little time to spare. Let’s break it down so you feel confident from your first chop to your final stir.

Step 1: Sauté the Aromatics
Start by heating one tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, toss in the diced yellow onion and add a pinch of kosher salt and fresh cracked pepper. Give it a good stir. This is where your flavor base begins to build. Let the onions cook for 3 to 4 minutes, stirring often. You’re looking for softened, slightly golden edges—not burnt. If they’re sticking, reduce your heat a bit. Don’t rush this step—it’s a small investment in big flavor.

Step 2: Bloom the Spices
Now it’s time to wake up the spices. Add your minced garlic (six cloves—yes, we’re doing this right!), 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cinnamon to the pot. Stir everything together and let it cook for about 60 seconds. The goal here is to toast the spices just enough that they release their essential oils and fragrance—without burning them. Your kitchen should smell amazing right about now. This technique, often used in dishes like Curried Sweet Potato Soup, helps deepen the flavor fast.

Step 3: Deglaze the Pot
Pour in a splash (about 1/4 cup) of your vegetable broth to deglaze the bottom of the pot. Scrape up any brown bits stuck to the bottom with a wooden spoon—those caramelized bits are pure flavor gold. This also prevents your soup from developing any bitter notes. Deglazing is a simple but powerful step that brings the base of your soup to life.

Step 4: Add the Lentils, Chickpeas, and Liquids
Now for the main event. Stir in 1 cup of split red lentils and a can of drained garbanzo beans. These ingredients do the heavy lifting when it comes to plant-based protein. Then pour in the entire can of full-fat coconut milk, followed by the remaining vegetable broth (about 3 3/4 cups). Mix well to combine all the goodness. The broth should look creamy and golden, thanks to the curry and coconut milk coming together. If you’re looking for substitution ideas (like swapping chickpeas for white beans), check out this guide to hearty lentil soup variations.

Step 5: Bring to a Simmer and Cook
Turn up the heat to bring the soup to a gentle boil, then immediately reduce to medium-low and let it simmer for about 5 minutes. Stir occasionally to prevent lentils from sticking to the bottom. Red lentils cook fast and tend to break down, giving the soup a thick, comforting texture. You don’t need to puree anything—nature does the work for you. If you’re using a different type of lentil, be sure to adjust the cook time accordingly or refer to our guide on lentil cooking times for a quick comparison.

Step 6: Add the Bright Finish
Once your lentils are tender, squeeze in the juice of one fresh lime (about 2 tablespoons). Don’t skip this step—it’s what gives the soup that final lift. Lime juice cuts through the richness of the coconut milk and balances out the earthiness of the lentils and spices. Stir it in, taste, and adjust salt or pepper as needed.

Step 7: Garnish and Serve
Right before serving, sprinkle fresh chopped cilantro over each bowl. The fresh herbs add a pop of color and a clean, herbal finish that contrasts beautifully with the warm spices. If cilantro’s not your thing, flat-leaf parsley works too. Serve hot with warm naan, crusty bread, or even over rice. For more serving ideas, visit this cozy soup pairing guide to complete your meal.

What to Serve with 20 Minute Vegan Curry Lentil Soup

This soup is a meal on its own, but if you’re in the mood to round it out, serve it with warm naan or a crusty slice of sourdough. Want to keep it gluten-free? Try a scoop of fluffy jasmine rice or quinoa right in the bowl. For a colorful side, a simple cucumber tomato salad adds crunch and brightness. If you’re feeding a crowd or meal-prepping for the week, serve it alongside this hearty vegan lentil soup or cheesy rice and black bean enchilada soup for a full-on soup feast.

Key Tips for Making 20 Minute Vegan Curry Lentil Soup

Want to make this recipe even easier? Dice your onion and garlic ahead of time and stash them in the fridge. Use split red lentils—they cook faster than brown or green. Don’t skip the lime juice—it adds that little zing that wakes up the whole pot. If you love heat, toss in a chopped jalapeño or a pinch of cayenne with your spices. And don’t overthink it—this is the kind of recipe that forgives a little improvisation. No chickpeas? Sub in white beans or lentils. No coconut milk? Try cashew cream or almond milk with a bit of olive oil for richness.

Storage and Reheating Tips 20 Minute Vegan Curry Lentil Soup

This soup stores like a dream. Let it cool completely, then stash leftovers in an airtight container in the fridge for up to 4 days. It actually gets better as the flavors mingle! Reheat on the stovetop over low heat, adding a splash of broth or water if it thickens too much. It’s also freezer-friendly—just skip the cilantro until you’re ready to serve. Portion it into freezer-safe containers, label, and freeze for up to 3 months. Thaw in the fridge overnight and warm up as needed for an easy weeknight meal.

FAQs

Can I use a different type of lentil?
Split red lentils work best because they cook fast and get creamy, but yellow lentils or even green lentils will work with extra cooking time.

Is this soup spicy?
Not really—it’s flavorful, not hot. But you can turn up the heat with chili flakes or hot sauce if that’s your thing.

Can I use light coconut milk?
Yes! It won’t be quite as rich, but still totally delicious.

Can I make this in a slow cooker?
You can, but it’s already super fast on the stovetop. If you do, cook on high for about 2 hours or until lentils are tender.

Final Thoughts

20 Minute Vegan Curry Lentil Soup is your cozy kitchen hero for those days when you’re juggling a hundred things but still want to eat something warm, healthy, and filling. It’s fast, affordable, and adaptable—everything a weeknight dinner should be. Whether you’re a full-time vegan, a Meatless Monday enthusiast, or just trying to sneak in more plant-based meals, this soup has your back. Craving more cozy soup recipes? Check out Curried Sweet Potato Soup or Golden Turmeric Lentil Soup for more ideas to keep your soup game strong.

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