This curried red lentil soup is chock-full of hearty, delicious ingredients. There’s a rich curry coconut milk base, chickpeas and kale. Perfect for lunch or dinner with a side, this easy red lentil soup is always a favourite!
This curried red lentil soup recipe was originally posted in January 2017, but has been updated with new pics, text and more recipe details.
Can you believe that it’s almost May 1st? I was flipping through my planner the other day and was shocked to see how fast the year is going. I know what you may be thinking.
Yes, I use an old school planner with the little monthly tabs, a section for notes and all that stuff.
Nothing like putting stuff on paper. Writing it down, holding the planner in my hands, sticking my nose in the middle of it and taking a sniff. What? Did I just say that? What is it about the smell of paper? Especially in a book. Don’t even get me started, LOL!
Despite almost being May 1st, it’s still very much not so spring-like around here just yet. With rain, freezing rain and snow in the forecast this week, I’m still devouring all kinds of comfort food, like this red lentil chickpea soup with coconut milk!
How To Make Curried Red Lentil Soup With Chickpeas
This red curry lentil and chickpea soup is one of my favourite soups. It’s just super relishing and warming to the belly and soul. Deep, I know. But it is really good! To make this red lentil chickpea soup (in one pot, may I add) simply:
- Heat some coconut oil in a pot.
- Add onion and cook until softened.
- To onion, add garlic and cook for just a minute.
- Stir in curry paste (or powder), crushed red pepper flakes, salt and pepper.
- To pot, add red peppers, broth and coconut milk. Blend with an immersion blender until smooth.
- Add drained chickpeas, simmer and cook 15 minutes (longer if you want a little less bite in those chickpeas).
- To pot, add red lentils and cook 5 minutes.
- Next add kale and cook 5 to 8 minutes. (Full recipe details are in the recipe card below.)
Do I Need to Soak Red Lentils?
Nope! Red Lentils are so small, no soaking is required. I would, however, recommend picking over, rinsing and draining before using in this soup. Lentils can have rocks and foreign bits; discard those and any imperfect lentils. You definitely don’t want those floating around in your delicious pot of soup!
Tips and Variations
- I like to leave the chickpeas with a little bite. If you like them on the softer side, add a little more broth (½ cup or so) and cook a little longer until it’s how you like it before adding the red lentils.
- I prefer to use full-fat coconut milk here. It really adds a creaminess and rich coconut flavour to the broth.
- Don’t have curry paste on hand? Use curry powder! You may need to add a little more salt as the curry paste has salt, but curry powder typically doesn’t.
- Like things more spicy? Add in more crushed red pepper flakes or freshly minced hot pepper. Or, drizzle hot sauce over top when serving.
- Try baby spinach or Swiss chard instead of kale. If using baby spinach, add during the last 2 to 3 minutes of cooking. It takes less time to cook than hearty kale leaves.
More Delicious Soup Recipes
If you make this curried red lentil soup with coconut milk, be sure to leave a comment below!
Curried Red Lentil Soup with Chickpeas and Kale
- 1 tablespoon coconut oil
- 1 yellow onion, peeled and thinly sliced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes, or to taste
- 1 tablespoon curry paste, use a vegan variety (if needed)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 roasted red peppers, roughly chopped
- 4 to 5 cups low sodium vegetable broth, depending on how thin or thick you want the soup)
- 1 (13.5-ounce) can full-fat, unsweetened coconut milk, a 400 millilitre can
- 1 (19-ounce) can no salt added chickpeas, rinsed and drained
- ½ cup dried red lentils, picked over (remove and discard any rocks, foreign objects and imperfect lentils), rinsed and drained
- 3 to 4 cups chopped kale (bite-sized pieces, leaves only, no stems), loosely packed
- Chopped cilantro leaves, garnish to taste (optional)
- Sliced chili pepper, garnish to taste (optional)
- Lemon or lime wedges, for serving with (optional)
- Melt coconut oil in a large pot or Dutch oven over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, stir in, and cook an additional minute. Add crushed red pepper flakes, curry paste, salt and black pepper and stir to combine.
- To onion mixture, add roasted red peppers, 4 cups of vegetable broth and coconut milk. Stir to combine. Blend with an immersion blender to make smooth.
- Add chickpeas to pot. Bring to a simmer, cover with lid slightly ajar and cook for about 15 to 20 minutes (see "Notes" below).
- Add lentils and cook about 5 minutes.
- Add kale and cook an additional 5 to 8 minutes or until red lentils are tender. If you want a thinner consistency, add remaining 1 cup of broth and heat through.
- Divide soup into bowls and garnish, if desired, with cilantro and chili pepper. Delicious served with a lemon or lime wedge squeezed over top. Enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!