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!
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! Full details are in the recipe card below, but here are the basics:
- Heat some coconut oil in a pot.
- Add onion and cook until softened.
- To onion, add garlic and cook for just a minute until fragrant.
- Stir in curry paste, 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.
- To pot, add red lentils and cook until tender.
- Next add kale and cook until wilted.
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 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.
- 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!
This recipe was originally published in January 2017 but has been updated.
Curried Red Lentil Soup with Chickpeas and Kale
Ingredients
- 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 red 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
- 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 (optional)
Instructions
- Melt coconut oil in a large pot or Dutch oven over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic, and cook for 1 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 15 to 20 minutes (see "Notes" below).
- Add lentils and cook for 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 vegetable 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!
Notes
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
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!
Katherine | Love In My Oven says
Where is the year going!? I swear, time goes faster every year. You know i”m a big fan of my curries, right? I’m also a big fan of red lentils AND chickpeas, so you know this is going to be happening soon!! Cheers, chicka!
Dawn - Girl Heart Food says
I know, right?! Happy to hear that! Thanks Katherine 🙂
Haylie / Our Balanced Bowl says
I can’t believe it’s almost May either!!! I began planning my June schedule a couple days ago and my mind was blown!! Also – glad to know you still also use a paper planner! Old school ftw! This soup looks super duper comforting. Hoping for warmer weather your way soon – in the meantime, enjoy this DELICIOUS soup!
Dawn - Girl Heart Food says
Right?! Thank you Haylie! It sure is 🙂 Happy weekend!
annie@ciaochowbambina says
So happy you brought this one back! Lentils and chickpeas are perfect soup stars! Have a lovely weekend, my friend! 🙂
Dawn - Girl Heart Food says
Thanks Annie! Me too 🙂 Have a wonderful weekend as well!
Milena says
Looks absolutely vibrant! I love all sorts of lentils and adore chickpeas and the curry! This is one yummy recipes I have to make asap! We are headed into several days of rain so I can see it in my future quite clearly:) Pinned!
Dawn - Girl Heart Food says
Thank you Milena! Hope you love it as much as we do 🙂
Leanne | Crumb Top Baking says
Lately, I’ve been really into prepping soups for easy weekday meals, and this one is everything I need in a meal. Hearty and dairy-free! And given all the freezing rain we’ve been having lately, I could use a warm bowl of soup right now!
Dawn - Girl Heart Food says
Thank Leanne! You and me both 🙂
Marissa says
What a hearty and delicious soup, Dawn! It’s still soup weather here, spring hasn’t quite sprung and this is just the kind of thing I’m craving!!
Dawn - Girl Heart Food says
Yay! Thanks Marissa! Hope you love it 🙂
Kelsie | the itsy-bitsy kitchen says
Lentil soup is my favorite! It’s what I requested for my birthday every year growing up! But my mom’s version isn’t curried so I have to try this asap. YUM!
Dawn - Girl Heart Food says
That’s so sweet! Hope you love it, Kelsie!
Adina says
I love lentil soup and I love chickpea soup but I have never mixed two of them, I think I would like that. And I love planners as well and writing down things and the smell of paper and new books… I am pretty geeky myself. 🙂
Girl Heart Food says
Hope you get a chance to try the recipe! It’s quite filling with both the lentils and chickpeas! Have a great week, Adina 🙂
Kathy @ Beyond the Chicken Coop says
This soup looks lovely! This time of year I crave all kinds of soups and warm dishes. I like to be a planner, but I’m kind of a messy planner! I have sticky notes all over the place. I like to hand write notes and then cross things out when done. However, I tend to lose a few notes here and there….I think I need a better system!
Girl Heart Food says
Thanks Kathy! Can’t go wrong with soup when it’s cold outside and it’s really cold around here these days!
Nicole @ Young, Broke and Hungry says
Hearty healthy soups are my jam during the winter months!
Girl Heart Food says
Thanks Nicole! Me too 🙂
Jenny says
This looks so good! I am looking for heart, cozy soups to stock up my freezer! Love soup month
Girl Heart Food says
Thanks so much, Jenny! Me too. I could eat soup all the time 🙂
annie says
Those are wonderful resolutions. I especially like the one about waste. And I too, am a paper-planner kinda gal. When I try to plan on my phone, I just get distracted while flipping over to the planner.
This soup looks insanely good…those peppery flavors…the hearty veggie-based proteins…yes please!
Girl Heart Food says
Thank you so much, Annie! Nothing like paper, is there? Hope you get a chance to try the soup and thank you for stopping by 🙂
lucie says
The flavours here are just gorgeous! I love chickpeas and lentils together in soup/curry and you just nailed it on the head with this recipe! A
Girl Heart Food says
Thanks so much, Lucie! Have a lovely weekend 🙂
Miriam - londonkitchendiaries.com says
Sounds like you had a lovely time over the holidays – so impressed that you maintained your exercise routine! I wish I had done that as I am now faced with the consequences of overindulging 😉 I had my parents in law staying over the holidays which was lovely – it was all about cooking, eating and just having a good time. January is now certainly all about getting back into my fitness routine and healthy eating so your soup comes at the right time. Healthy and comforting – the perfect combination 🙂
Girl Heart Food says
It sounds like you certainly had a lovely holiday too! And overindulging definitely comes with the territory 😉 Thanks so much, Miriam! Hope you have a great weekend, my friend 🙂
Kevin | Keviniscooking says
No big resolutions here, but I do make a daily effort to be patient, kind and loving so I guess I have that going for me!
Going all healthy here! Love the coconut milk in this. It adds a little viscosity and amazing flavor, right? I could use a bowl of this, it’s still raining here – which I will not complain about because we have been dryer than ever. Cheers!
Girl Heart Food says
That’s definitely a good thing, Kevin 🙂 ! I love coconut milk so much and try to use it whenever I can. Stay warm, my friend! Cheers back at ya!