I love the smoked paprika in this Red Lentil and Chickpea Soup and this crockpot soup also has onions and tomatoes. And this soup with red lentils and chickpeas is also vegan, for those who care about that!

PIN Red Lentil and Chickpea Soup to try it later!

I’ve been loving smoked paprika lately, an infatuation that started when my friend Margarethe sent me a recipe using it. Then I got inspired about creating a crockpot soup with smoked paprika when I spotted a recipe for yellow split pea soup with smoked paprika in a cookbook.

This Red Lentil and Chickpea Soup was one of those recipes where it took me a few tries to get it just right, but I served this version to my brother Mark and his wife Lisa when they stopped by on Saturday, and they both gave it a thumbs up.

And no matter how much we long for spring, you know there’ll still be more cold wintery days before warm weather arrives, so make this soup in your crockpot next time it’s a cold day where you are.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this lentil and chickpea soup with brown lentils?

You can make the soup with brown lentils of course. But red lentils dissolve more quickly and add amazing color to the soup, so I recommending using red lentils if you can.

Can you make Red Lentil and Chickpea Soup with chicken stock?

If you don’t care about the soup being vegetarian or vegan you can definitely use chicken stock or canned chicken broth in this soup.

Love your slow cooker?

If you’re still a slow cooker fan you can use Slow Cooker to find all my slow cooker recipes. And you can also find lots of Slow Cooker / Instant Pot Recipes on my other site!

How to Make Red Lentil and Chickpea Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Saute a generous amount of chopped onion in olive oil, then add garlic, smoked paprika and other spices and cook 2-3 minutes more.
2. Add the onions and spices to the crockpot along with red lentils, chickpeas, and vegetable stock.
3. Let the soup cook for 2-3 hours on high, or until the lentils are very soft and starting to dissolve.
4. Add 2 cans petite diced tomatoes plus the juice and cook for 2 hours longer on high. The lentils and chickpeas should both be quite soft when the soup has cooked this long.
5. Remove about half of the soup and puree completely with an Immersion Blender (affiliate link), food processor, or blender. (This photo is a giant 8-cup glass measuring cup with about 4 cups of soup.)
6. Stir the pureed soup back into the CrockPot, season to taste with salt and fresh ground black pepper, let cook about 15 minutes more and serve hot.
7. If you’re not vegan, this is good with a dollop of sour cream.

More Slow Cooker Soup You Might Like:

Weekend Food Prep:

This recipe for Red Lentil and Chickpea Soup has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

South Beach Diet / Low-Carb Diet Suggestions:
Red Lentil and Chickpea Soup is made with low-glycemic ingredients, and would be approved for any phase of the original South Beach Diet. However dried beans and legumes are limited to 1/3 to 1/2 cup serving for phase one so unless you have a very small serving I would consider this phase two for the South Beach Diet. This is too high in carbs for low-carb diet plans.

Find More Recipes Like This One:
Use Slow Cooker to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Red Lentil Chickpea Soup was posted in 2011. It was last updated with more information in 2023.

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Greek Lentil Soup with tomatoes, spinach, lemon, and Feta cheese is a perfect vegetarian soup to make in the slow cooker! And this soup is a must-make for people who love Greek flavors, and it’s surprisingly low in net carbs for a soup with lentils.

PIN the Greek Lentil Soup Recipe to try it later!

This Greek Lentil Soup recipe might remind you how I’m a long-time fan of lentils, and have some soup recipes using them. But I spotted Greek Lentils with Spinach and Feta in the American Heart Association Healthy Slow Cooker Cookbook (affiliate link). And I couldn’t resist turning that recipe into a soup!

This slow cooker soup with Greek flavors starts with lentils, chopped celery and onion, garlic, vegetable (or chicken) stock, canned tomatoes, and spices. I added more vegetables and stock so it wasn’t as much of a splurge on carbs. And if you chop the vegetables the night the soup is easy to throw in the slow cooker in the morning and let it cook all day.

When you get home, add chopped spinach to the soup with some lemon juice and cook a bit longer, then scoop into bowls, add Feta, and you have a tummy-warming soup for dinner. I’ve never used Feta on soup, but I loved how it added a vibrant burst of flavor. And if you like these Greek flavors, I bet you’ll want to make Greek Lentil Soup over and over!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What gives this lentil soup the Greek flavors?

The ingredients that give this recipe Greek flavors are thyme, Greek oregano, Greek Seasoning, tomatoes, spinach, lemon, and of course Feta Cheese!

Can you use other colors of lentils for this Greek Soup?

You can definitely make this soup with other colors of lentils, but cooking time might be slightly different, and red lentils in particular cook much more quickly than brown ones.

How many carbs are in this Greek Lentil Soup Recipe?

This tasty lentil soup with Greek flavors has only 12 net carbs per serving, and 7 grams of protein.

Want more tasty ideas for soup?

Use Soup Recipes to see all the soups that have been featured on Kalyn’s Kitchen. You can also search “lentils” if you want more recipes with lentils!

How to make Greek Lentil Soup in the Slow Cooker:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Start with 2 cups regular brown lentils. (Lentils that are fresher will cook more quickly, so take that into account for timing.)
2. Finely chop one medium onion and 1 cup of celery. (Do this the night before if you want to get this in the slow cooker early in the morning!)
3. Put lentils, onions, celery, vegetable (or chicken) stock, Greek Seasoning, Dried thyme, dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker.
4. Cook on high about 4 hours or on low for 8-9 hours, until the lentils are as soft as you prefer. (Slightly longer cooking time won’t matter, either on high or low.)
5. After nearly 4 hours on high the lentils were soft but still kept their shape.
6. When the lentils are softened to your liking, chop the spinach (and wash in salad spinner if needed.)
7. Add chopped spinach to the soup with lemon juice, turn to high if cooking on low, and cook for 30 minutes more.  (Add more stock at this point if the soup seems thicker than you’d like.)
8. When the spinach is nicely softened, serve Greek Lentil Soup hot, garnished with Feta cheese if you like the sound of that.

Make it a Vegetarian Meal:

Either Olive Bread or Savory Almond Flour Bread would be perfect to serve on the side with this Greek Lentil Soup!

Want more meatless soup recipes?

Check out Amazing Vegetarian and Vegan Soups on my Slow Cooker or Pressure sites to see lots of meatless soup ideas for the slow cooker or Instant Pot!

Weekend Food Prep:

This Greek Lentil Soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I’m not tagging the recipe low-carb, but the Greek Lentil Soup is relatively low in net carbs for a soup with lentils. Dried beans or lentils are approved for all phases of the original South Beach Diet although portion size is limited for Phase One.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a meatless slow cooker lentil soup with Greek flavors was posted in 2014. It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Lentil Soup with Ground Beef is a tasty soup that’s made with brown rice and it’s easy enough to make for a work-night dinner! If you prefer a lower-carb soup, make this soup with cauliflower rice or check out Instant Pot Hamburger Soup (with Cauliflower)  for a low-carb soup with similar flavors.

PIN Lentil Soup with Ground Beef to try it later!

I first made this Lentil Soup with Ground Beef years ago on a day I was too sick to go the store, and I don’t think there’s anything that tastes as good or as comforting as soup when you’re not feeling great and it’s cold outside. Then on a day that was soup weather again, I made this soup, took some better photos, and enjoyed it that night for dinner.

A lot of the good flavor in this lentil soup recipe comes from the homemade beef stock and homemade chicken stock I always try to have in the freezer, but even if you use canned beef broth and canned chicken broth this will still be delicious. Use the low salt version if you used canned broth, and don’t get in too much of a hurry and shorten the simmering time, because that’s another step that builds flavor.

I did add some balsamic vinegar to the finished soup this time, and I loved the way it perked up the flavor so I’m updating the recipe to include that. And this soup uses the kind of ingredients many people always have in the pantry, so it might become one of your favorites.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What are lentils?

Lentils (also called pulses in some parts of the world) are the dried seeds of the lentil plant, and they are a legume. They’re never eaten fresh but always dried after ripening. Here is more information about lentils, including examples of different types.

What kind of lentils did I use in the Lentil Soup with Ground Beef?

I used ordinary brown lentils (affiliate link) for this recipe, which are probably the most common kind. However in some soups I love to use red lentils that will dissolve more into the soup, and I think various types of lentils are pretty interchangeable in recipes.

How to make a ground beef lentil soup that’s lower in carbs?

You might be surprised if you check the nutritional information because this soup only has 11 net carbs per serving. But if a soup with both lentils and brown rice seems too high in carbs for you, just replace the brown rice with about 1 1/2 cups frozen cauliflower rice.

More Lentil Soups To Try

How to make Lentil Soup with Ground Beef:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. If you buy lentils in bulk, they may need to be rinsed.
2. Heat a small amount of olive oil and cook the ground beef until it’s nicely browned.
3. Move ground beef to soup pot.
4. Heat more olive oil and cook the onions and celery until they’re starting to soften.
5. Then add the garlic, dried thyme, ground cumin, and dried parsley and saute a couple of minutes more.
6. Add the vegetables to the soup pot with the ground beef and rinse out the frying pan with 2 cups water and add to the soup.
7. Add beef stock or broth, chicken stock or broth, lentils, and chopped carrots and let the soup cook at a very low simmer for about 60 minutes, or until lentils are tender.
8. When the lentils are tender, add a bit more water if needed and then add the rice (or cauliflower rice) and cook 30-40 minutes more, or until the rice is done.
9. Season to taste with salt and fresh ground black pepper, stir in balsamic vinegar if desired, and serve hot.

Make it a Carb-Conscious Meal:

You could eat this soup with lentils and ground beef with any of these tasty breads or muffins:

Weekend Food Prep:

This recipe for lentil soup that has ground beef, lentils, carrots, and rice (or cauliflower rice) has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This soup doesn’t have that much lentils or brown rice so it only has 11 net carbs per serving, but use cauliflower rice if you prefer. If you’re a South Beach Dieter, be sure to use low fat ground beef, and the use of carrots and brown rice would make this Lentil Soup with Ground Beef limited to phase 2 or 3 of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes to find more tasty recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
Lentil Soup with Ground Beef was originally posted in 2007! The recipe was updated in 2021 with the option to use cauliflower rice, and was last updated with more information in 2024.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This is the best lentil soup recipe I’ve ever made. This is my go-to soup whenever I need delicious healthy comfort food.

I make this lentil soup recipe all year round. It’s so good! I love the combination of spices and lemon in this simple soup. It’s so comforting and honestly makes me feel so good!

I don’t blend my soup like other lentil soup recipes, and I love the brothy texture of whole lentils and veggies. If you prefer blended soups, feel free to blend this one. It will be super creamy. For more about lentils, see my guide to cooking lentils. Or, for another hearty soup, try our easy split pea soup!

Key Ingredients

• Lentils: I use brown or French lentils (a type of green lentil) for this soup. They cook up soft and tender, and they’re packed with fiber, B vitamins, iron, and protein, while being low in fat. We love lentils so much, we wrote an entire article about how to cook lentils.
• Garlic, onion, and carrots: These aromatics add delicious flavor, texture, and color to our soup.
• Ground cumin, coriander, and turmeric: These spices bring warmth, earthiness, and a vibrant golden hue. If you don’t have them on hand, some readers have substituted curry powder, which creates a different but delicious flavor profile.
• Broth: For a vegetarian/vegan soup, use vegetable broth. Otherwise, chicken broth works beautifully.
• Greens: A handful of kale or spinach adds more nutrients, flavor, and color to the soup.
• Lemon: Fresh lemon juice lifts all the flavors in the soup. I also like adding a few lemon slices to each bowl when serving.
• Fresh herbs: While optional, fresh dill or parsley adds flavor to the soup.

Find the full recipe with measurements below.

How to Make the Best Lentil Soup

Tip 1: Toast your spices. Like many of the soup recipes on Inspired Taste, this lentil soup recipe is incredibly simple. In a large pot or Dutch oven, cook onions and carrots until they soften and smell sweet. Next, toss in garlic, cumin, coriander, and turmeric and cook them briefly for about 30 seconds. This short cooking time allows the flavors to bloom and intensify.

Tip 2: Rinse your lentils. Before adding them to the pot, always rinse the lentils under running water. Then, give them a quick check to remove any stray beans, rocks, or grains that may have snuck in during packaging.

Tip 3: Simmer partially covered. Once the lentils are rinsed, add them to the pot along with the broth. Then, bring everything to a simmer and cook, partially covered, until the lentils are soft. This usually takes about 30 to 40 minutes.

Tip 4: Finish with greens. Taste the soup a few minutes before serving and adjust the seasoning as needed. Then, stir in some greens and let them wilt slightly.

Tip 5: Serve with lemon slices and herbs. We love to serve the soup with a generous squeeze of fresh lemon juice and a handful of herbs. Add a few lemon slices to each bowl for a little lemony flavor. This is totally optional, but it’s pretty and adds even more lemony flavor.

What to Serve with Lentil Soup

Lentil soup is already a hearty and flavorful meal, but you can add a side to round out the meal. I love serving this soup next to a slice of crusty bread, flatbread, or homemade focaccia. Garlic bread would be delicious, too.

Serve this soup next to a light salad with your favorite dressing. I love this carrot ginger dressing or this green goddess dressing. This lemony arugula salad would be really good, too.

More Soup Recipes

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This flavorful Lentil Spinach Soup is an easy to make meatless soup recipe with lentils, spinach, tomatoes, cumin, and other spices! And this tasty soup recipe is also gluten-free, for people who care about that!

PIN the Lentil Spinach Soup to try it later!

This perfect easy recipe for Lentil Spinach Soup is a tasty vegetarian soup made mostly from simple pantry ingredients. But it’s loaded with flavor due to the cumin seeds, ground coriander, onions, garlic, and paprika. And of course I love both lentils and spinach, so it’s not surprising that I’d love this simple soup.

I added flavor by using vegetable stock in place of water, and the soup has a strong cumin flavor, which I loved. And this Lentil Spinach Soup was also the perfect way to use up the last bit of one of those huge tubs of spinach from Costco.

If you like lentils and spinach I hope you’ll give this healthy lentil soup a try; this tasty soup can be on your dinner table in under 90 minutes!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What adds extra flavor to the Lentil Spinach Soup?

Using whole cumin seeds (affiliate link) and sizzling them in the hot oil adds a lot of flavor to this soup. However, if you only have ground cumin, don’t let that stop you from making the recipe. There’s also a lot of flavor from the onions, garlic, ground coriander, and paprika that are cooked together before you add the lentils and vegetable broth.

Why do some Lentils take longer to cook?

Lentils that are fresh will cook more quickly than those that have been sitting on the shelf in the store or in your pantry.

Can you use other colors of lentils for Lentil Spinach Soup?

Lentils can be used quite interchangeably in recipes. But if you use red lentils for this soup, they’ll soften much more quickly than the brown lentils the recipe calls for and maybe even dissolve into the broth. You might enjoy using a combination of brown and red lentils if you have both types on hand!

What other greens can you use for a vegetarian soup with lentils?

I love this soup with spinach but if you prefer a more assertive type of greens I think kale or swiss chard would also be delicious here. Other greens will take a bit longer to cook.

Is the Lentil Spinach Soup low in carbs?

This soup has 19 net carbs per servings, with 8 grams of protein. That is probably high in carbs for strict low-carb diet plans, but it can work for people following a carb-conscious diet that permits a few more carbs.

How to Make the Vegetarian Lentil Spinach Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. In a large pan that will hold all the ingredients, heat olive oil over medium heat and sizzle the cumin seeds until they’re fragrant and starting to pop. Be sure to stir them several times. (If you’re a cumin fan like I am, you might use a little more cumin.)
2. Then add onion, minced garlic, ground coriander, and black pepper and cook until the onions are softened and starting to brown. Add paprika and cook about 1 minute more.
3. Measure 1 1/2 cups of brown lentils.
4. Add lentils and vegetable broth, bring to a slight boil, reduce heat, and simmer about 30-40 minutes or until the lentils are quite tender.
5. This photo shows how the soup looked once the lentils were done.
6. While the lentils cook, wash the spinach if needed and finely chop.
7. Add the can of tomatoes and chopped spinach to the soup (and more vegetable stock if needed) and cook about 30 more minutes, or until the spinach is done and the flavors have blended.
8. Serve the Lentil Spinach Soup hot and enjoy!

Make it a Vegetarian Meal:

This meatless soup with spinach and lentils would be delicious with Savory Almond Flour Bread or Olive Bread!

More Vegetarian Soup Recipes:

Weekend Food Prep:

This lentil spinach soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentil Spinach Soup is a perfect dish for any phase of the original South Beach Diet, but remember that dried beans and lentils are a limited food for South Beach Phase One. The soup has 19 net carbs per serving, which might work for some carb-conscious eaters but not for strict low-carb or Keto diets.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Vegetarian Lentil Soup with Spinach and the perfect spices was first posted in 2008. The recipe was updated with better photos and instructions in 2014, and last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This chicken lentil soup is hearty, wholesome, and bursting with flavor! It’s packed with protein and fiber, lightly spiced, and finished with a tangy cilantro yogurt sauce. A drizzle of chili oil for a chef’s kiss completes this healthy soup.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Similar Recipes

Chicken lentil soup is a thick, stew-like dish that’s equal parts hearty and healthy. It features tender chunks of chicken, soft red lentils, and a medley of aromatic veggies in a lightly spiced broth.

A dollop of cilantro yogurt sauce adds a tangy twist, while optional chili oil delivers a satisfying kick. At around 415 calories per serving, this soup is rich in protein (37 grams) and fiber (15 grams), keeping you full and energized.

Ideal for meal prep and totally freezer-friendly, it’s a comforting yet healthy soup recipe you’ll turn to again and again.

You might also like my high-protein butternut squash soup, coconut red lentil soup, chicken taco soup, lemon chicken orzo soup, this lemony, herby chickpea soup, this hearty chicken and potato soup, or this garlicky sweet potato soup. Make sure to check out these winter soup recipes or these other fall dinner ideas as well.

What You’ll Need

Here is what you’ll need for this chicken and lentil soup recipe. Find the full measurements in the recipe card below.

• Veggies: Onion, celery, and carrot form the aromatic base. Use leeks or bell peppers if preferred.
• Dry red lentils: The heart of the soup, adding fiber and plant-based protein. Yellow lentils work in a pinch.
• Spices: Smoked paprika, cumin, and curry powder add warmth. Swap in garam masala or chili powder for a twist.
• Stock & tomatoes: A base of chicken stock and canned tomatoes creates a rich, flavorful broth.
• Chicken tenders: Easy to cook and shred, chicken breast can also be used. Use chicken thighs for extra juiciness. Plus, salt and pepper to keep it basic but flavorful.
• For the cilantro yogurt sauce: Greek yogurt (sub with sour cream or coconut yogurt for a dairy-free version), fresh cilantro (aka coriander), and garlic.
• Toppings: Chili oil for spice and depth and fried shallots (optional) for crunch and extra umami. Toasted seeds or nuts work too.

How To Make Chicken Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken and lentil soup.

• Sauté onion, carrot, and celery in olive oil with salt until softened.
• Add garlic and spices, cooking briefly for fragrant warmth.
• Stir in lentils, tomatoes, and stock. Simmer for about 10 minutes until lentils are tender.
• Meanwhile, sear the seasoned chicken tenderloins in a separate pan until cooked through. Rest and chop. Then stir the chicken into the soup.

• Blend yogurt, cilantro, garlic, and a pinch of salt for the sauce.
• Serve the soup topped with cilantro yogurt, chili oil, and fried shallots.

Instant Pot Method

1. Use the sauté function for veggies and spices.
2. Add lentils, tomatoes, stock, and chicken directly to the pot. Cook on manual/high pressure for 8 minutes. Quick release.
3. Shred the chicken, stir back in, and serve as above.

Slow Cooker Method

1. Place all soup ingredients except yogurt sauce and toppings in the slow cooker.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Shred the chicken before serving.

Watch The Video

Recipe Tips/Variations

• Adjust thickness by adding an extra cup of stock for a thinner soup.
• Spice it up with cayenne or your favorite hot sauce.
• Try swapping the cilantro yogurt for tahini sauce or herbed labneh. If you don’t like cilantro, swap it for parsley, basil, or dill.

Serving Suggestions

Serve this soup with crusty bread for dipping or alongside a crisp green salad. Want extra flair? A sprinkle of feta or toasted seeds on top adds texture and flavor.

More Hearty Dinner Recipes

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This curried coconut red lentil soup is creamy, cozy, and packed with plant-based protein. It’s an easy lentil soup that’s vegan, hearty, and perfect for weeknights.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Vegetarian Recipes

At A Glance

• Ready In: 45 minutes
• Serves: 4
• Diet: Vegan, dairy-free, gluten-free
• Nutrition Highlights: High in plant-based protein and fiber
• Main Ingredients: Red lentils, coconut cream, curry paste, mild curry powder, spinach
• Flavor Profile: Creamy, gently spiced, slightly sweet, fresh lime finish
• Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
• Best Served With: Crusty bread or warm naan for dipping

This curried coconut red lentil soup is one of those dinners I turn to when I want something nourishing but low effort. The red lentils break down beautifully, giving you that naturally creamy texture without needing any dairy or blending. The Thai red curry paste and curry powder work together to create warmth and depth, while the coconut cream makes it rich and silky.

You’ve got sweetness from the carrots and onion, gentle heat from the spices, and a fresh pop at the end from lime juice. The baby spinach wilts right in, adding color and a boost of fiber and nutrients.

It’s high in plant-based protein and fiber thanks to the lentils, completely vegan, and naturally gluten-free. It’s also great for meal prep — the flavors deepen as it sits, and it freezes like a dream. If you’re looking for an easy lentil soup that feels a little special but uses everyday ingredients, this is it.

Per serving: 370 calories, 15 grams protein, and 17grams fiber. Serve with a high-protein toast for extra 10 grams of protein.

You might also like these high-protein vegetarian dinner recipes: tofu rice bowls, lentil mushroom Bolognese, black bean tacos, or high-protein butternut squash soup. For a non-vegetarian version, check out this lentil soup with chicken. Check out more meals high in protein and fiber here.

What You’ll Need

Here is what you’ll need for this coconut red lentil soup recipe. Find the full measurements in the recipe card below.

• For aromatic base (flavor foundation) – onion, celery, carrots, salt, and oil for cooking; I use olive oil most of the time, but you can use avocado, coconut, or canola oil here
• Flavor Boosters: garlic for warmth and punch, fresh ginger for a gentle zing that lifts the soup, Thai red curry paste for that bold curry flavor, and mild curry powder for extra warmth and color, tomato paste for richness, color, and umami, sugar or honey to balance the acidity and spice
• Red lentils – high in protein and fiber; they cook quickly and turn creamy
• Vegetable stock – builds savory depth (have extra to thin if needed)
• Coconut cream – makes it luxuriously creamy (you can swap for full-fat coconut milk for a lighter option)
• Baby spinach – adds nutrients and color
• Lime juice – brightens and balances the richness (don’t skip!)
• Fresh cilantro (coriander) – fresh, herby finish
• Chili crisp (optional) – for extra heat and texture
• To Serve: Toast or crusty bread – perfect for dunking

How To Make Coconut Red Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for coconut red lentil soup.

• Sauté onion, celery, carrot, and salt in olive oil until soft and fragrant.
• Add garlic and ginger; cook briefly.
• Stir in curry paste, curry powder, tomato paste, and sugar; cook to deepen flavor.
• Add rinsed red lentils and vegetable stock. Bring to a boil, then simmer about 20 minutes until lentils are soft.
• Stir in coconut cream and simmer 5–10 more minutes.
• Add spinach and let it wilt.
• Finish with lime juice, adjust salt, and serve with coriander and optional chili crisp.

Watch The Video

Recipe Tips

• Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.
• Layer your salt. A small pinch during sautéing makes a big difference later.
• Want it smoother? Blend half the soup with a stick blender for extra creaminess.
• More heat? Add chili flakes or extra curry paste.
• Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.
• Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Serving Suggestions

I love serving this curry lentil soup with thick slices of toasted sourdough or warm naan for dipping. It also pairs beautifully with a simple cucumber salad dressed with lemon and olive oil to balance the richness. If you want to make it extra hearty, serve it over steamed rice for a cozy bowl situation.

If you’ve tried this coconut red lentil soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Vegetarian Recipes You Might Like

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We loved this Indian Lentil Soup with coconut milk and spinach, and this soup with Indian flavors is surprisingly low in net carbs! And this easy Slow Cooker lentil soup has the interesting blend of spices that makes Indian food so delicious!

PIN the Indian Lentil Soup to try it later!

I know Indian Lentil Soup is a recipe some people are going to take one look at and veto it because you think the Indian spices, the red lentils, or the spinach is not going to appeal to you. But that would be sad, because the entire time we were making this easy slow cooker soup, Jake and I couldn’t stop tasting it and remarking on how good it was!

Admittedly Jake is an Indian food lover, and I’m a big fan of red lentils, but still we’re pretty picky about what we consider to be “blog-worthy.” And this delicious lentil soup with Indian flavors more than made the cut. I loved it with a generous squeeze of lime.

The slow cooker Indian Lentil Soup was adapted from a recipe for yellow split pea dal I saw in a cookbook, but truthfully I changed it up a lot for the version you see here. What I didn’t change is the fact that this delicious soup is vegan, making it a perfect choice for a plant-based dinner. I hope you pull out the slow cooker and try it soon!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What type of lentils are best for Indian Lentil Soup?

I highly recommend using red lentils for this soup! The red lentils will dissolve much more quickly, helping the soup be done sooner in the slow cooker. Red lentils also have a slightly sweeter flavor compared to green or brown lentils.

What slow cooker did I use for Indian Lentil Soup?

I used a 5 Quart Slow Cooker (affiliate link) for this recipe, but any size close to that will work.

Is this Indian Lentil Soup low in carbs?

When I calculated the nutritional information I realized that because there’s a lot of low-carb spinach, vegetable broth, and coconut milk, this tasty soup only has 13 net carbs per serving. If you’d like a soup that’s even lower in carbs, just use more spinach and fewer lentils!

How to Make Indian Lentil Soup in the Slow Cooker:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat olive oil, then cook the onions until they’re starting to slightly brown.
2. Add minced garlic, ground cumin, ground coriander, ground turmeric, garam masala, and ground cinnamon and cook 1-2 minutes more.
3. Put the spiced onions in the slow cooker.
4. This photo shows the red lentils I love so much for soup. Pick them over and discard any discolored ones, then rinse with cold water before you add them to the slow cooker.
5. We used canned vegetable broth and added enough water to make 4 cups.
6. Add the lentils and vegetable broth to the slow cooker with the onions and spices and cook on high for about 2 hours or on low for about 4 hours.
7. After 2 hours, the ground turmeric had given the lentils a beautiful yellow color and they were starting to dissolve into the soup.
8. Turn the slow cooker to low and add coconut milk and chopped spinach and cook about 30 minutes more.
9. Season the soup generously with salt and fresh ground black pepper and serve hot.
10. The Indian Lentil Soup is delicious with a squeeze of lime added at the table!

Make it a Meatless Meal:

The lentil soup with Indian flavors would be delicious with any of these vegetarian salads:

Weekend Food Prep:

This Indian Lentil Soup recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentils are somewhat high in carbs for low-carb eating plans, but they do have fiber, so the Indian Lentil Soup has only 13 net carbs per serving, You can reduce the carbs by using fewer lentils and more spinach. All types of lentils and split peas are approved for the original South Beach Diet, but serving size is limited for Phase One. 

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This tasty recipe for Indian Lentil Soup was first posted in 2013. It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This Vegan Lentil Chili has brown and red lentils, roasted red peppers, and olives and this flavorful meatless chili is also gluten-free. And even if you’re not vegan or vegetarian, you’ll love this lentil chili recipe!

Pin the Vegan Lentil Chili to try it later!

This Vegan Lentil Chili is is loaded with interesting and healthy plant-based ingredients that give it a wonderful combination of flavors. And this vegan chili recipe is so flavorful that I think it’s a perfect meatless dinner, even for people who aren’t vegans or even vegetarians.

I couldn’t resist adding red lentils along with the regular brown lentils this recipe started out with. I also added roasted red peppers and sliced olives for a little more flavor, and used canned vegetable broth as the base of the chili.

This was delicious as-is, but if you like tart flavors I think a generous squeeze of lime juice would add a pop or flavor to the Vegan Lentil Chili. And I’m guessing everyone who’s a fan of lentils will enjoy this tasty lentil chili recipe!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What are lentils?

Lentils are the dried seeds of the lentil plant, and they’re legumes which are never eaten fresh but always dried right after ripening. There are many different kinds and colors of lentils, but the brown lentils and red lentils used in this recipe are the two I use most often.

Is the Vegan Lentil Chili low in carbs?

Lentils do have some carbs but they also have fiber, so this vegan chili with two types of lentils has about 16 net carbs per serving with 6 grams of protein.

Why do I use brown and red lentils for Vegan Lentil Chili?

You can definitely make this with all brown lentils if that’s have you have, but I love the additions of red lentils to this lentil chili recipe. Red lentils add a nice color to any recipe you use them in. They also cook more quickly than brown, green, or black lentils, so the red lentils will dissolve into the chili to thicken it.

Want more tasty recipes for chili?

Check out Healthy Chili Recipes Your Family Will Love! for more delicious chili recipes.

How to Make Vegan Lentil Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat the oil and then cook the onions until they’re starting to brown. Add garlic and cook about one minute more.
2. Then add the chile powder, ground cumin, dried oregano, and ground chipotle powder (or cayenne) and cook about 90 seconds more.
3. You can use all regular brown-green lentils like you normally find in the grocery store, but if you have red lentils, they will dissolve a little faster and thicken the chili, and the red ones add a nice sweetness.
4. When the spices are fragrant, add the brown lentils, red lentils, vegetable broth, water, and tomato sauce and start to simmer.
5. When red lentils are mostly dissolved and brown ones are nicely tender, add the sliced green onion, sliced olives, and diced roasted red bell pepper and simmer about 15-20 minutes more.
6. Serve the Vegan Lentil Chili hot, with a squeeze of lime juice if desired.

More Vegan Recipes with Lentils

Weekend Food Prep:

This vegan lentil chile recipe has been added to a category called Weekend Food Prep where you’ll find ideas to prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Vegan Lentil Chili would be too high in carbs for strict low-carb diet plans, but lentils have fiber so this recipe has only 16 net carbs per serving. Dried beans and lentils are approved for all phases of the original South Beach Diet, but they’re limited to 1/3 to 1/2 cup serving for Phase One. In a recipe like this Lentil Chili where there are lots of other healthy ingredients besides the lentils, you could have a larger serving.

Find More Recipes Like This One:
Use Soups and Stews to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Vegan Lentil Chili recipe was first posted in 2012. It was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This Sausage and Lentil Soup has roasted red pepper, and I love how spicy Italian Sausage adds flavor to this easy soup! And this recipe uses a generous amount of sausage and roasted peppers and not many lentils, so it’s surprisingly low in carbs!

PIN the Sausage and Lentil Soup to try it later!

This delicious Sausage and Lentil Soup is something I love to pull out of the freezer for an easy dinner, and it’s starting to feel like soup season in the northern hemisphere! And even though lentils have some carbs, this is definitely a carb-conscious soup with lots of sausage and peppers and not that many lentils. When I updated the recipe a few years ago I ended up using a whole package (19.5 oz.) of Italian sausage so there would be more sausage than lentils.

And lentils are high in fiber too, so with only one cup of dried lentils in six servings this soup would be a good choice for low-carb eaters. I love sausage, lentils, peppers, and all the other flavors in this soup, hope you enjoy trying it!

(This recipe was adapted to be a lower-carb version of Sausage, Lentil, and Tomato Soup. If anyone was a fan of that older recipe you can find the printer-friendly version back in the archives by using that link.)

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

How low in carbs is this Sausage and Lentil Soup?

This easy soup recipe with lots of sausage and peppers and only a small amount of lentils has only 10 net carbs per serving, with 8 grams of protein!

What red pepper did I use for Sausage and Lentil Soup?

I used roasted red pepper from a jar for this soup recipe, which made it quick and easy to get on the table! You can also use diced fresh red bell peppers; just add them a bit earlier in the cooking time.

Can you use red lentils for this soup?

I love red lentils (affiliate link) in soup and if you wanted to use them in this sausage lentil soup recipe they would cook a bit more quickly than the brown ones.

Can you freeze the Sausage and Lentil Soup?

I love stockpiling soup in the freezer during the winter, and this soup is great to freeze in individual containers and pull out later for a quick meal.

How to make Sausage and Lentil Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Brown the sausage well and put it in the soup pot. (I used to use turkey Italian sausage for this soup, but now I can’t find that very often and pork sausage will also be delicious. Use either sweet or hot Italian sausage, whichever you prefer.)
2. Brown the onions and add to the soup pot with the chicken stock or broth, lentils, ground fennel, dried thyme, and dried sage.
3. Drain the roasted red peppers into a colander.
4. Let the soup simmer until the lentils are tender, about 45 minutes.
5. When the lentils are tender, chop the red peppers and add to the soup.
6. Then let soup simmer about 45 minutes more, or until lentils are as soft as you prefer and flavors are well blended.
7. Season the Sausage and Lentil Soup with salt and fresh-ground black pepper and serve hot.

Make it a Carb-Conscious Meal:

Easy Sausage and Lentil Soup would taste great served with one of these tasty low-carb breads:

Weekend Food Prep:

This recipe for soup with sausage, peppers, and lentils has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Sausage and Lentil Soup has a lot of sausage and red peppers and a small amount of lentils, so it’s not much of a splurge for low-carb diets, but not low enough in carbs for strict Keto. With turkey Italian Sausage, this would be acceptable for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
This delicious lentil soup with sausage was first posted in 2007 and I’ve enjoyed it so many times since then.  The recipe was last updated with more information and a adapted to be a slightly lower-carb version in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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