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Vegan Red Lentil Curry Soup

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This is the easiest best Vegan Red Lentil Curry Soup for when you are feeling lazy or in a hurry for a quick meal, but still want something full of flavor, healthy and homemade. This soup is SO easy and incredibly quick to make. It is vegan, gluten-free, oil-free, dairy-free and high in protein! 

wood spoon spooning vegan red lentil curry with slivered almonds

VEGAN RED LENTIL CURRY SOUP

I whipped this delicious Vegan Red Lentil Curry up on a whim for dinner last night and it turned out so delicious, I figured a quick blog post was in order. I’m all about the lazy and easy vegan meals. This Lazy Day Vegan Tomato Bisque is a reader favorite for years and I also have a Lazy Red Lentil Salsa Soup in my cookbook. I love that this recipe is not only healthy, it is super filling and oil-free as well. Also, pretty gorgeous to look at too, right?

This recipe is a variation on one of my super old lentil soup recipes on my blog. This one is richer, bolder and with a touch of a red curry punch. Adding curry paste adds a richer color and a wonderful depth of flavor and a lovely kick of heat, without being too spicy.

wooden spoon in white round bowl of soup on white marble

INGREDIENTS NEEDED

For this super easy recipe, you will need 8 ingredients (+salt/pepper):

  • red lentils
  • onion
  • garlic powder
  • veggie broth
  • red curry paste
  • lime juice
  • fresh spinach
  • smoked paprika

HOW TO MAKE VEGAN RED LENTIL CURRY

 

To garnish, I added some toasted slivered almonds. You’d think it’s such a simple topping, and it is, but wow, did it pack such a lovely flavor and texture contrast! The toasted element is SO DELISH. I literally said “OMG” out loud after I had that bite with the almonds, haha. It’s optional since it’s not crucial to the recipe and I know many are allergic, but if you aren’t, I urge you to get some and add them!

closeup of bowl of red lentil curry soup with lime wedges

Hope you all love this Vegan Red Lentil Curry Soup. It would also be delicious served alongside my Coconut Lime Rice!

MORE VEGAN SOUP RECIPES TO TRY

  • Hearty Italian White Bean Basil Soup
  • Creamy Vegan Lemon Lentil Soup
  • Easy 1 Pot Creamy Curry Rice Soup
  • Sweet Potato Broccoli Cheese Soup
  • Creamy Sweet Potato Soup
  • Hearty Veggie Potato Stew
  • Healthy Potato Carrot Tomato Soup
  • Low-fat Smoky Broccoli Potato Soup
  • Vegan Cauliflower Curry Soup

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Vegan Red Lentil Curry Soup

Brandi Doming
A delicious Vegan Red Lentil Curry Soup for when you are feeling lazy or in a hurry for a quick meal, but still want something full of flavor and homemade. This soup is SO easy and incredibly quick to make. It is vegan, gluten-free, oil-free, dairy-free and high in protein! 
5 from 25 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine Gluten-free, Indian, Vegan
Servings 3 servings
Calories 340 kcal

Ingredients

  • 1 cup (200g) red lentils, rinsed well with COLD water
  • 3 cups (720g) organic low-sodium vegetable broth
  • 1/2 cup (80g) finely diced red onion
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper
  • 3 tablespoons (45) red curry paste
  • 3 packed cups of fresh spinach, roughly chopped
  • 1-2 tablespoons fresh lime juice
  • Optional: red pepper flakes and toasted slivered almonds
  • Optional side: Coconut Lime Rice

Instructions
 

  • Add a couple of tablespoons of broth to a medium pot over medium heat. Once hot, add the onion and cook for 5-8 minutes, stirring often, until well browned and tender.
    Add the garlic powder, paprika, salt and pepper and stir for about 30 seconds to toast them. Add the lentils and broth and raise the heat to high and bring to a boil. Once boiling, reduce to the lowest heat and cover with a lid, tilted slightly to allow a small amount of steam to escape.
  • Simmer for about 5 minutes (set the timer) until the tenders are nearly fully tender. Add the red curry paste and stir through. Cook about 3-5 more minutes or as needed for the lentils to be tender, but still hold their shape. You don't want them mushy. Keep in mind that red lentils are MUCH softer than traditional green lentils that have more of a defined bite, so if you prefer them to have more of a bite, just cook them less time.
  • Add the spinach and lime juice (start with 1 tbsp lime juice) and stir for a couple of minutes until all the spinach is wilted. Remove from the heat and taste. Add the remaining lime juice if desired and for an added kick, red pepper flakes. The curry paste does give a nice mild kick, but I liked the additional kick of red pepper flakes. I would not add them if serving to kids, so they are optional.
  • For a lovely garnish and crunch, add toasted almonds on top. The flavor is amazing against the soup. To toast, simply add as many almonds as desired to a toaster oven and toast just a few minutes until starting to brown. Watch closely so they don't burn. OR, alternatively, add them to a small pan over medium heat on the stove and cook a couple of minutes, stirring often, just until browned.

Nutrition

Serving: 1soup bowl (3 servings total)Calories: 340kcalCarbohydrates: 55gProtein: 18.7gFat: 4.2gSaturated Fat: 1.2gSodium: 1235mgPotassium: 884mgFiber: 24.4gSugar: 7.9gCalcium: 125mgIron: 8mg
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword oil free vegan soup, vegan lentil curry soup, vegan red lentil curry, vegan red lentil curry soup

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Filed Under: Beans/Legumes, Gluten Free, Kid Friendly, Kid-Friendly Meals, Main Dishes, No Bake, Soups Tagged With: Almonds, Curry, curry paste, lentils, Lime juice, soup, spinach

Previous Post: « Creamy Vegan Lentil Soup (With Turmeric and Lemon)
Next Post: Easy Vegan Teriyaki Bowl (Soy-free, Oil-free) »

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Comments

  1. Sophia DeSantis

    August 7, 2018 at 1:59 am

    5 stars
    I love it when you throw meals together and they turn out amazing! It really is a gorgeous soup girl. You def are a tad crazy to be eating soup right now, but if you’re holed up in some AC I guess I can see it, LOL! And all the toasted almonds! I love the crunch they add to everything!!

    Reply
    • brandi.doming@yahoo.com

      August 7, 2018 at 5:30 am

      Thanks so much girl! Hahaha, holed up is right! It is actually SO COLD in this tiny apartment, so soup feels perfectly normal as long as I’m inside, lol. Those toasted almonds seriously took this to the next level!

      Reply
  2. Maritza

    August 7, 2018 at 3:17 am

    Why did my lentils come out mushy?

    Reply
    • brandi.doming@yahoo.com

      August 7, 2018 at 3:42 am

      Hi Maritza! Red lentils are VERY different than regular green lentils. They have a more mushy soft texture, which is why they cook so fast and only need 10-15 mins. So make sure you don’t overcook them and are cooking them over low as noted. But they are definitely much softer and do not have that defined bite like traditional lentils.

      Reply
  3. Cindy

    August 7, 2018 at 3:23 am

    I came in tired from work- with more work still to do. This recipe was perfect!! Quick and easy and ready in a flash. A definite addition to our weekly roster!! Easy , quick and flavorful! Hubby told me to make sure I do not lose this recipe. Thank you so much!!

    Reply
    • brandi.doming@yahoo.com

      August 7, 2018 at 3:38 am

      Awesome Cindy! So glad you loved it! Thank you so much for making it. Would you mind clicking the star rating as well, thank you so much!

      Reply
  4. Lisa is Planted365

    August 7, 2018 at 4:00 am

    This looks delicious!

    Reply
    • brandi.doming@yahoo.com

      August 7, 2018 at 4:31 am

      Thank you so much Lisa, it really is…and so fast and easy!

      Reply
  5. Weston

    August 7, 2018 at 4:05 am

    In the body of the post you mention that this recipe requires Chili Powder and Smoked Paprika, but neither ingredient is mentioned in the recipe. Was this a typo in the post? They seem like an odd pairing for red curry paste.

    Thanks, and the recipe looks great and easy!

    Reply
    • brandi.doming@yahoo.com

      August 7, 2018 at 4:27 am

      Oops, that was a typo on the chili powder, sorry about that, it’s fixed now! However, smoked paprika is in fact mentioned in the recipe. The actual typed out recipe is correct. I had accidentally put chili powder in the post because as I mentioned on the post, this was a jumping off point from my really old red lentil soup here on the blog (which used chili powder) 🙂 Just follow the written recipe, it is correct. Smoked paprika lends a wonderful smoky element. May sound odd, but it’s delicious! This is basically a red lentil soup with a curry kick for added depth of flavor, not meant to be like a true curry style recipe…for that, be sure to try my recent Thai Green Sweet Potato Curry! Enjoy Weston 🙂

      https://thevegan8.com/2018/07/17/vegan-thai-green-sweet-potato-curry/

      Reply
  6. Marlene

    August 7, 2018 at 4:32 am

    5 stars
    Was casually reading your post on my lunch break in my car when I read the ingredients and realized I had them all except spinach. I literally dropped my phone and squealed, realizing if I hauled butt at that very minute, I could conceivably make it to Costco to get spinach on the remaining time left on my work lunch break. So I did. The rest, as they say, is history. And the deliciousness from your recipe is sitting happily in my tummy as I type. It was so fast…hardest part was chopping the onion (yawn)…the flavor was amazing and we have leftovers for work lunches for later in the week. Next time I’m trying it with the red pepper flakes!

    Reply
    • brandi.doming@yahoo.com

      August 7, 2018 at 5:37 am

      Yay, yay Marlene! Thank you SO much for making the soup so quickly and for taking the time to leave this awesome review. I appreciate it so much! So happy you loved it!!

      Reply
  7. Melissa

    August 7, 2018 at 4:38 am

    Hi, this looks amazing! Do you think it would be good with mushroom broth??
    Thanks

    Reply
    • brandi.doming@yahoo.com

      August 7, 2018 at 4:46 am

      Hi Melissa, I have never tried mushroom broth since we don’t do mushrooms here (causes gout in hubby) and I don’t like mushrooms so I have no idea of the flavor, but I think if you love the flavor, then I don’t see why not!

      Reply
      • Melissa

        August 8, 2018 at 1:07 am

        Boy was this good!! I ended up using vegetable broth. So flavorful and hearty! The toasted almonds make all the difference.

        Reply
        • brandi.doming@yahoo.com

          August 9, 2018 at 3:03 am

          So wonderful, thank you Melissa for coming back and letting me know!! If you get a chance to star rate it, that would be great, thank you!

          Reply
  8. Lianne

    August 7, 2018 at 1:23 pm

    This looks so good! I’d love to make it in the Instant Pot, I don’t suppose you have a rough idea how to do that?

    Reply
    • brandi.doming@yahoo.com

      August 9, 2018 at 3:04 am

      Hi Lianne! No, I’m so sorry I’ve never used one so I don’t know how to operate one, but this soup is SUPER fast to make so it’s not really a major difference in time versus an instant pot, it’s only about 20 minutes total.

      Reply
    • Lynette

      August 20, 2018 at 9:34 pm

      I made this recipe using green lentils in the instant pot and it was amazing, I also used kale instead of spinach.

      Reply
    • Heather B.

      September 4, 2018 at 11:57 pm

      Red lentils cook in about 6 minutes in a pressure cooker, so I would simply follow the instructions more or less as written and simply cook your soup for about six minutes in the first step (instead of simmering for 10 minutes), then add in the remaining ingredients, like spinach, and simmer for a few more minutes until cooked.

      Hope that helps!

      Reply
  9. Nan

    August 7, 2018 at 3:54 pm

    5 stars
    The recipe came to my email yesterday afternoon, when I had no idea what to cook for dinner. We had everything on hand already to make this, except for the fresh spinach. Threw in a box of frozen spinach instead and it was a wonderful, quick dinner.

    Reply
    • brandi.doming@yahoo.com

      August 7, 2018 at 7:26 pm

      Thank you so much Nan! I’m so happy you loved this, thank you so much for making it and leaving this review!

      Reply
  10. Susan

    August 7, 2018 at 7:13 pm

    I’m a sort of secret follower as I never comment but use many of your recipes. This is soooooooo good. Delicious, nutritious and fast! Made it last night and took it to work for lunch today. Thanks again for another great recipe!
    Can’t wait for your cookbook!

    Reply
    • brandi.doming@yahoo.com

      August 7, 2018 at 7:28 pm

      Yay Susan! So glad to hear you love this and use so many of my recipes, that means a lot! Thank you for leaving this wonderful review!

      Reply
  11. Mary

    August 7, 2018 at 7:53 pm

    5 stars
    Dear Brandi,
    I’m so excited to go out and buy some red curry paste and spinach!! (I know for certain my local HEB doesn’t carry red lentils)
    Your enthusiasm and love of spicy flavorfulness inspire me!!!
    I made this recipe with some ingredients I had on hand: “regular” (brown) lentils, curry powder, and frozen okra! It was super -easy, fun, and tasty! Allowing a full 40 minutes to cook the brown lentils also allowed the okra to become tender and absorb the spices!!!
    Thanks for sharing your love, knowledge, and enthusiasm! !
    Sincerely,
    Mary from Texas

    Reply
    • brandi.doming@yahoo.com

      August 9, 2018 at 3:06 am

      Haha, thank you Mary! I do love that kick of spice, so I’m glad you appreciate it 🙂 So glad you loved this! Your version sounds pretty different, but still delicious!

      Reply
  12. Wanda

    August 7, 2018 at 10:25 pm

    I just made this for lunch and it was delicious! The only thing I did differently was too dry sauté the onions first. I honestly think I could’ve eaten the entire recipe myself but I gained control and managed to stop eating. Definitely a keeper!

    Reply
    • brandi.doming@yahoo.com

      August 9, 2018 at 3:06 am

      Awesome Wanda, so glad you loved it! Thank you so much for the review!!

      Reply
  13. Natalie | Feasting on Fruit

    August 8, 2018 at 12:41 am

    What a beautiful soup! Definitely warrants breaking the no hot foods streak (plus bloggers are already getting into fall recipe mode and it’s weirding me out😳😂) I am no curry expert, but usually it’s cashews on top, yes? I love that you switched things up with almonds instead, and (unless blending them into a cheesecake or something sweet) always a big yes to toasted nuts for that extra flavor😋 Love the look of those lentils, my favorite legume probably not just for speediness but the texture once they cook is so yummy too. You really do have a way with the on a whim meals that end up blog worthy without even trying. It’s just your kitchen gift! Well that and brownies too ofc🙌🍫😂

    Reply
    • brandi.doming@yahoo.com

      August 11, 2018 at 8:52 pm

      Thank you Natalie! Haha, I know, I’ve already broke out the pumpkin lol! Yes, cashews are more typical on curries but since this is more of a soup with a curry flair, it’s not a traditional actual curry type of recipes, so I decided to throw some almonds on top roasted and OMG they were heavenly! I think I will be doing that quite often on all types of dishes. I love red lentils too because they are so quick, I don’t love their texture as much as green, but you sure can’t beat 10 minutes cooking time! Thanks girl!

      Reply
  14. Sari

    August 8, 2018 at 2:36 am

    This was so easy and delicious! A keeper for sure!

    Reply
    • brandi.doming@yahoo.com

      August 11, 2018 at 8:49 pm

      So glad to hear Sari!

      Reply
  15. mak

    August 8, 2018 at 4:16 am

    Can this be frozen, even if red lentils take a short amount of cooking time? Our church is making freeze ahead meals for folks in emergency situations and it would be great to make this soup.
    thanks

    Reply
    • brandi.doming@yahoo.com

      August 11, 2018 at 8:50 pm

      Hi Mak! I have not tried freezing it since I just created it this week but I don’t see why not!

      Reply
  16. Laura

    August 9, 2018 at 2:42 am

    Made this and it’s definitely a keeper! My 7 and 2 yr old loved it!

    Reply
    • brandi.doming@yahoo.com

      August 9, 2018 at 3:02 am

      Wonderful Laura, so happy to hear that! Thank you so much for making it and even better that your young kids loved it, yay!

      Reply
  17. Sheila

    August 9, 2018 at 11:36 pm

    5 stars
    Dear Brandi, I just made your RESTAURANT QUALITY Lazy Red Lentil Curry Soup. This is the first recipe of yours I have tried…I am on vacation and finally have the time to cook a little. Man, is this ever great! I can’t wait to make more of your recipes. Best wishes, Sheila

    Reply
    • brandi.doming@yahoo.com

      August 11, 2018 at 8:55 pm

      Yay Sheila! Your review made me so happy to read! Thank you so much for sharing your pic on Facebook and posting this review, I appreciate it so much!

      Reply
  18. Estee

    August 10, 2018 at 12:30 am

    5 stars
    I made it into more of a stew by adding sweet potatoes and doubled the lentils. I cooked in the IP for 5 min NPR then added frozen kale at the end. It’s hard to believe how quickly and flavorful this is. Love the smoked paprika w the curry paste. I served it over rice. Super yummy and very helpful when I ran out of time for dinner. Thanks for a other quick dinner!

    Reply
    • brandi.doming@yahoo.com

      August 11, 2018 at 8:57 pm

      So glad it worked out in the IP and was still flavorful since you doubled the lentils, which I would think it would diminish the rich flavor, but happy to hear it was still yummy! Awesome!

      Reply
  19. Lee

    August 12, 2018 at 4:06 am

    5 stars
    Hey Brandi,

    Just wanted to say that I follow your blog, I am an omnivore BUT I cook vegan for my spouse…I do lots and lots of cooking…LOL, anyway made this recipe today and it is freakin awesome, no changes made as written. This is a staple in our house. Thanks!!!!

    Reply
    • brandi.doming@yahoo.com

      August 12, 2018 at 6:49 pm

      Yay! That’s so awesome to hear Lee! So glad you loved it so much!

      Reply
  20. Joanne McGregor

    August 12, 2018 at 10:31 am

    Hi 🙂 this looks so good and I really want to make it today. One question though, can I use Indian curry paste? To me it seems more logical, because I make lots of dahls etc.. But I have some Thai curry paste too, so I should go for that in this recipe? Thanks in advance for your help😊

    Kind regards

    Reply
    • brandi.doming@yahoo.com

      August 12, 2018 at 6:47 pm

      Hi Joanne! I would use what I’ve listed here, the Thai Red Curry paste since that’s what was tested and I know to have turned out amazing. Since you already have Thai curry paste, red I assume? Then that is what I recommend. All readers have absolutely loved it, as you can see from the reviews above, so I promise it works well!

      Reply
  21. Jennifer

    August 13, 2018 at 9:56 pm

    5 stars
    I made this today while my baby napped, and it was spectacular! This is easily my new favorite soup recipe – it’s so quick and easy to make, yet it tastes like it simmered for hours. I added the toasted almonds, and they provided the perfect balance of crunch and additional flavor. I love your recipes! ❤️

    Reply
  22. Laura

    August 14, 2018 at 1:27 am

    5 stars
    This is a terrific recipe! Lots of strong flavors and it was easy to put together.

    Reply
    • brandi.doming@yahoo.com

      August 14, 2018 at 7:49 pm

      Wonderful Laura, so very happy to hear you loved it!

      Reply
  23. Betty

    August 14, 2018 at 10:54 pm

    This soup is absolutely delicious. It was so easy to put together. So yummy I may have to eat several bowls of it. Thank you so much! 😊

    Reply
    • brandi.doming@yahoo.com

      August 15, 2018 at 5:35 am

      I’m so very happy to hear how much you enjoyed this Betty!! Thank you for the wonderful review!

      Reply
  24. Laura

    August 15, 2018 at 3:07 am

    5 stars
    This soup had so much flavor ! I only trust you and hotforfood on vegan recipes. My girls loved it!

    Reply
    • brandi.doming@yahoo.com

      August 19, 2018 at 7:54 pm

      That is such a huge compliment, thank you Laura! I know hot for food focuses on really decadent comfort foods, so that’s so kind! So glad you enjoyed the soup!

      Reply
  25. Debra

    August 19, 2018 at 7:42 pm

    5 stars
    This was very good and and so easy. I didn’t add the almonds but I wish I had. I am definitely going to make this again. Thank you for the recipe.

    Reply
    • brandi.doming@yahoo.com

      August 19, 2018 at 7:56 pm

      Thank you for the review Debra, so happy you loved it! Yes, the almonds aren’t crucial, but they just add an extra layer of flavor and texture!

      Reply
  26. Marion

    August 20, 2018 at 4:23 am

    Yum yum yum!! Just had this for dinner. Loved it! It is definitely going to be a regular go to meal for me.

    Reply
    • brandi.doming@yahoo.com

      August 20, 2018 at 6:14 am

      That is awesome Marion, I’m so glad to hear how much you enjoyed this!

      Reply
  27. alice toth

    August 22, 2018 at 4:16 am

    5 stars
    It was 83 degrees in So Cal today but I just couldn’t wait to try this soup. I was lucky enough to have all the ingredients on-hand! It came together so fast and was super yummy! I loved the depth of flavor the red curry gave and my husband picked up on the smoky flavor of the paprika. My 12 year old didn’t like the spinach but he ate it anyways. Thank you Brandi!

    Reply
    • brandi.doming@yahoo.com

      August 22, 2018 at 6:15 am

      Haha! I love that he ate it anyways! So glad it was a hit, thank you Alice for making it!

      Reply
  28. Susanne

    August 22, 2018 at 10:23 pm

    5 stars
    I must be crazy making this soup in August in Arizona, but I couldn’t resist! It did not disappoint! I’m so glad that I doubled the recipe because my husband and teenager went back for seconds. It is soooo good. Definitely will be a staple during the fall/winter in our house.

    Reply
    • brandi.doming@yahoo.com

      August 24, 2018 at 6:04 am

      Haha! I think we are all crazy because this soup has been my most popular for a few weeks now! It will be so great for the cooler weather too. And going back for seconds is the ultimate compliment, so glad it was a hit!!

      Reply
  29. Ellen Lederman

    August 24, 2018 at 1:25 am

    5 stars
    As much as I love and trust your recipes, I was a little leery of this because I wasn’t sure that the limited number of ingredients could result in a full-flavored soup but I wanted something easy and nutritious and love all the ingredients, so I made it, exactly as you posted, even down to the toasted slivered almonds. OMG! This is going to be a frequent repeater. Our taste buds were doing the happy dance. Amazing. It’s like a Thai version of an Indian dal.

    We served it with some dumplings and grilled shishito peppers (our new love, thanks to Sprouts carrying them) with a dipping sauce of nondairy yogurt, soy sauce, and Siracha. Fruit for dessert. One of the best lunches I ever had!

    Reply
    • brandi.doming@yahoo.com

      August 24, 2018 at 6:01 am

      Oh wow, I want to come to your house for lunch Ellen! Haha! Your side of shishito peppers and dipping sauce sounds divine! And I’m so very thrilled to hear how much y’all loved this soup! You know I’m big on flavor, so I was ecstatic with how it turned out with such minimal and ease of ingredients. Thanks for making it!

      Reply
  30. Philia

    September 4, 2018 at 4:02 am

    Hey! This looks delicious and is definitely going on my to-make list. However I don’t have vegetable broth/stock powder so is there a combination of spices/seasoning you recommend to replace that? Or just use entirely water?
    Thank you!

    Reply
    • brandi.doming@yahoo.com

      September 4, 2018 at 8:39 am

      Hi Philia! No, I don’t. I don’t make homemade broth powders, it’s just easier to buy broth. I wouldn’t replace it with water since 3 cups are used, which is a large amount and water will dilute the flavor. Low-sodium veggie broth is sold at every type of grocery store and it’s very inexpensive, so I would just pick some up for best results!

      Reply
  31. Michelle Alexander

    September 23, 2018 at 4:33 pm

    5 stars
    I made this soup and it was amazing! My husband and daughter ate it at different times (we all have different work schedules) and commented how good it was! Did you hear that? My meat eating husband loved it! One of my daughters is away at college and is vegan. I ordered all the ingredients online and had them mailed to her as this is the perfect, simple, yet flavorful recipe that she can throw together in 10 minutes! Can’t wait to hear how she likes it! Thank you!

    Reply
    • brandi.doming@yahoo.com

      September 24, 2018 at 6:22 pm

      Thank you so much Michelle for this amazing review! So happy everybody loved it!

      Reply
  32. mari

    November 30, 2018 at 5:21 am

    will this recipe work in a crockpot?

    Reply
    • brandi.doming@yahoo.com

      November 30, 2018 at 5:53 am

      Hi Mari, I really don’t think it’s a good idea since red lentils would likely turn to mush. Also, the recipe is incredibly fast to make, like 20 minutes, so a crockpot isn’t really necessary for this kind of recipe.

      Reply
  33. Becca Brusky

    December 14, 2018 at 3:45 am

    5 stars
    This soup is unbelievable. SO easy yet tastes like it was complicated. I’m not a very good cook but this recipe makes me seem extremely skilled. It is in our regular rotation and we have it at least 3 times a month.

    Reply
    • brandi.doming@yahoo.com

      December 14, 2018 at 9:24 am

      Such a lovely review, thank you so much Becca! I’m so glad you love it!

      Reply
  34. Tammy

    February 3, 2019 at 10:33 pm

    5 stars
    I made this EXACTLY as your recipe calls for (even though I’m a recipe rebel!) and it is magnificent! Per your recommendation, I added red chili flakes too. So filling and satisfying! Serve with your spiced rice, and/or some crusty bread! Thanks for sharing your amazing 8 ingredient vegan recipes! Keep up the fantastic work!

    Reply
    • brandi.doming@yahoo.com

      February 4, 2019 at 4:59 am

      So so happy you loved this soup Tammy, thank you so very much for making it!!

      Reply
  35. Julie L'Italien

    March 17, 2019 at 4:03 am

    5 stars
    This soup is amazing! I followed the recipe exactly the first time and loved it. The second time I had to adjust it slightly due to ingredients on hand and it still turned out awesome. My adjustments were as follows: I increased red lentils to 1 3/4 cups, increased to 4 cups low sodium vege broth plus some extra water, increased to 1/2 white onion diced (I love onion), increase the garlic and smoked paprika closer to 2 tsp, but only added 2 teaspoons of red curry (hubby used it all) and left out the spinach. Lastly, I did NOT cook the lentils an extra 3-5 minutes after adding the curry paste because they were already very soft. Everything else stayed the same. It was AMAZING! I can’t stop “testing” it! Another recipe I’m sure all my non-vegan friends will be asking for. Lol

    Reply
    • brandi.doming@yahoo.com

      March 17, 2019 at 4:29 am

      I’m so glad to hear how much you loved the soup Julie, as written, and with your adjustments due to your pantry, sounds wonderful!!

      Reply
  36. Tara

    November 18, 2019 at 12:19 am

    I was excited to make this recipe and followed it to a “T” but the lentils still came out mushy! Next time I might simmer for less than 10 mins. Delicious despite this!

    Reply
    • brandi.doming@yahoo.com

      November 18, 2019 at 3:12 am

      Hi Tara, red lentils are MUCH softer than green lentils, they will not have that same firmness. However, due to stove top variances, gas versus electric, etc. yours may have cooked faster. Just watch the lentils and when they are the texture you like, stop the cooking. I’ve noted this in step 2 to cook for less time if you prefer them less soft. Next time, just reduce the time by at least 5 minutes and see how you like them.

      Reply
  37. Casey

    December 5, 2019 at 2:09 am

    5 stars
    Made this tonight – delicious and SO easy to throw together. Thank you! I think it will be even better for lunch tomorrow!

    Reply
    • brandi.doming@yahoo.com

      December 5, 2019 at 8:44 pm

      Wonderful Casey, thank you for the review!

      Reply
  38. Ancuta

    November 24, 2020 at 8:31 pm

    5 stars
    I made this tonight. I can’t believe how easy it was to make. I loved the smoked flavour and also the crunch of the almonds. Totally delish. I will definitely be making it again when I’m time poor. Thanks for the fabulous recipe.

    Reply
  39. Kim

    February 16, 2021 at 5:35 pm

    5 stars
    Made this past weekend. It was easy to make and provides another version of red lentil soup. Was pretty spicy!

    Reply
  40. Sita

    March 5, 2021 at 1:20 am

    5 stars
    Hi Brandi! I am a big fan of your recipes and salad dressings. I am going to make this tonight and wonder what you think of adding kabocha squash to it? Thanks, Sita

    Reply
    • brandi.doming@yahoo.com

      March 5, 2021 at 3:38 am

      Thank you so much Sita! I’ve never tried that, but it sounds delicious!

      Reply
  41. Selma

    March 17, 2021 at 4:20 pm

    5 stars
    I am so happy to have discovered this recipe. I make it every other week. We also love to serve this on top of brown rice. It’s delicous.

    Reply
  42. Phyllis

    March 18, 2021 at 2:37 am

    5 stars
    Delicious!!! The only thing that might make it better is a small spoonful of peanutbutter or almond butter.
    Will try it next time, and there will be next time.

    Reply
    • brandi.doming@yahoo.com

      March 18, 2021 at 5:43 am

      So glad you enjoyed it Phyllis! Yes, that would be great, almond butter goes wonderful in curry!

      Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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