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Creamy Lentil Soup with Curry Spices and Golden Garam Masala Almonds

One Pot Curried Lentil Soup (Vegan)

One Pot Curried Lentil Soup with Garam Masala Almonds is a healthy and hearty weeknight soup. Vegan, gluten free, and rich in fiber and plant-based protein.
Course Soup, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 4 Tbsp. extra-virgin olive oil divided
  • 1/2 cup sliced almonds
  • 1/2 tsp. garam masala spice
  • 1 yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 tsp. kosher salt
  • 1/2 tsp. crushed red pepper flakes
  • 3 Tbsp. tomato paste
  • 1 Tbsp. curry powder
  • 1 cup dry red lentils
  • 2 1/2 cups vegetable broth lower-sodium
  • 1 13.5-oz. can coconut milk
  • Optional toppings: coconut milk yogurt fresh cilantro


  • Heat 2 Tbsp. of the oil in a large saucepan over medium heat. Add almonds and garam masala spice; cook 2 to 3 minutes, stirring often, until almonds are golden brown. Transfer to a plate.
  • Add remaining 2 Tbsp. oil and onion to pan. Cook 6 to 7 minutes, stirring frequently, until softened. Stir in garlic, salt, red pepper flakes, tomato paste, and curry powder. Cook 2 to 3 minutes, stirring often, until garlic is aromatic and tomato paste is caramelized. Stir in lentils; cook 1 minute.
  • Pour in broth and coconut milk and bring mixture to a boil. Reduce heat to medium-low, and simmer for 25 minutes, until lentils are softened. Add a dash of water if soup needs thinning.
  • Ladle soup evenly into each of four bowls. Stir in a dollop of coconut milk yogurt and garnish with cilantro leaves and garam masala almonds.