Curried Red Lentil Soup (One Pot, Pantry Staples, 30 Minutes)

If you've been following me for a while, you know I'm all about meals that work hard for busy families — and this red lentil soup might be the hardest worker in my kitchen. It's made almost entirely from pantry staples, it comes together in one pot, and red lentils cook so fast you don't even need to soak them.

This is the soup I make when the fridge is looking a little empty but I still want something warm, filling, and packed with plant-based protein. One pack of red lentils, a can of diced tomatoes, and a handful of spices you probably already have, that's really it.

Why You'll Love This Recipe

• Truly one pot. Everything cooks in the same pot, so cleanup is minimal.
• Pantry-staple friendly. Lentils, canned tomatoes, and dried spices do the heavy lifting.
• High in plant protein. Red lentils are one of the most affordable protein sources out there.
• Kid-approved texture. Red lentils break down as they cook, so the soup gets naturally creamy, no blender required.
• Budget-friendly. This whole pot costs just a few dollars and feeds the family with leftovers.

• Red lentils - These cook much faster than green or brown lentils and melt into the soup for a creamy texture. No soaking needed, but give them a rinse, because they can be dirtaaaaay. I wash mine under water for about 3-5 minutes until the water runs clear.
• Better Than Bouillon - My go-to for deep, savory flavor without simmering broth for hours. I use the vegetable base. Stir it into the water so it dissolves evenly.
• Minced ginger (from a jar) - Zero shame in the jarred ginger game. It saves time and keeps this recipe truly weeknight-friendly.
• Cumin, coriander, and curry powder - This trio is the flavor backbone. Bloom the spices in the pot for about 30 seconds before adding liquid to wake them up.
• Green bell pepper - Adds a little sweetness and body to the base along with the onion.

1. Sauté the onion and green bell pepper in a large pot until softened, about 5 minutes.
2. Add the garlic and ginger and cook for 1 minute until fragrant.
3. Stir in the cumin, coriander, and curry powder and let the spices toast for about 30 seconds.
4. Add the diced tomatoes (I blend mine for the sake of the kids), rinsed red lentils, water, Better Than Bouillon, and salt.
5. Bring to a boil, then reduce to a simmer.
6. Cook 20–25 minutes, stirring occasionally, until the lentils are soft and the soup is creamy.
7. Taste and adjust salt. Serve hot.
8. Optional: Add cilantro or parsley, and avocado

Serve it on its own, over rice, or with warm flatbread for dipping. A squeeze of lemon or lime at the end brightens everything up. Leftovers thicken in the fridge — just add a splash of water when reheating.

Keeps in the fridge for up to 5 days in an airtight container, or freeze for up to 3 months. This is a meal-prep superstar.

Do I need to soak red lentils? No! Just rinse them and they're ready to go.

Can I make this in advance? Yes — it actually tastes even better the next day as the spices deepen.

Is this soup spicy? Not as written. Curry powder adds warmth, not heat. Add cayenne or red pepper flakes if you want a kick.

Curried Red Lentil Soup

A cozy one-pot red lentil soup made with pantry staples — cumin, coriander, curry powder, and creamy red lentils. Ready in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine Indian, plant-based, vegan

Equipment

• 1 vitamin blender

Ingredients

  

• 1 tablespoon olive oil or water for oil-free sauté
• 1 medium onion diced
• 1 green bell pepper diced
• 3 garlic cloves minced
• 1 tablespoon minced ginger jarred is fine
• 1½ teaspoons cumin powder
• 1 teaspoon coriander powder
• 1 tablespoon curry powder
• 1 can 14.5 oz diced tomatoes (blended)
• 2 cups red lentils
• 6 cups water
• 1 tablespoon Better Than Bouillon vegetable base
• Salt to taste

Instructions

 

• Heat oil in a large pot over medium heat. Add onion and green bell pepper; sauté 5 minutes until softened.
• Add garlic and ginger; cook 1 minute until fragrant.
• Add cumin, coriander, and curry powder; stir 30 seconds to toast the spices.
• Add diced tomatoes (blended), rinsed lentils, water, Better Than Bouillon, and a pinch of salt. Stir well.
• Bring to a boil, reduce heat, and simmer uncovered 20–25 minutes, stirring occasionally, until lentils are soft and creamy.
• Taste, adjust salt, and serve warm.

Video

Notes

Soup thickens as it sits — thin with water when reheating. Freezes beautifully for up to 3 months.