Golden Curry Lentil and Quinoa Soup in a black bowl with coconut and cilantro on top

This Golden Curry Lentil and Quinoa Soup is made in 1 pot with nourishing ingredients. Ideal for winter cold nights or as a easy meal to prep that is also freezer friendly. Vegan, gluten free and SUPER delicious!

curry lentil and quinoa soup with vegetables close up shot

What happens when you take pantry left over ingredients and put it all into one pot?

AMAZING, warming, nourishing and delicious Golden Curry Lentil and Quinoa Soup happens.

This soup (stew??), literally checks all the boxes for perfection: hearty, creamy, warming, flavourful, nutritious and easy to make.

Just look at her, she’s GOLDEN.

curry lentil and quinoa soup ingredients

What Goes in Golden Curry Lentil and Quinoa Soup

The base of the soup is made with (you guessed it) lentils and quinoa! I find the quinoa gives this soup more texture than just using lentils.

Then comes all the amazing flavour coming from aromatics like onions, garlic, ginger and of course- curry powder. I use a curry powder that lists turmeric as one of the first ingredients to truly get that ‘golden’ taste and look.

And to make it even more yum, we’re using some coconut milk because lets be honest… coconut milk makes any curry taste x10 better.

Oh, yes and a bit of frozen vegetables for #extrahealth.

how to make curry lentil and quinoa soup

How to Make Golden Curry Lentil and Quinoa Soup

  1. Cook onions, garlic, ginger, curry paste and salt until aromatic.
  2. Add in the vegetable broth, soy sauce quinoa and red lentils and simmer covered until cooked.
  3. Stir in remaining coconut milk, frozen vegetables and broth.

And… you’re done!

I do like to add in a squeeze of lime juice and a sprinkle of extra red pepper flakes for a kick.

curry lentil and quinoa soup with frozen peas and carrots in a pot

Storing Lentil and Quinoa Soup

This soup is such a great meal to prep in the beginning of the week because it keeps well in the fridge for 5-6 days or you can freeze it!

How to Freeze Lentil and Quinoa Soup

Once it’s fully cooled down, portion the soup into freezer safe bags. When ready to eat, take it out of the freezer and let it thaw overnight in the fridge. Pour it into a small pot over medium heat until warmed through.

In a pinch, you can take it out of the bag, let it thaw on the counter and microwave it until warmed.

vegan lentil and quinoa curry soup with frozen vegetables in a bowl with cilantro and coconut on top

I really hope you try this curry lentil quinoa soup and keeps you warm this winter season!

lentil and quinoa curry soup close up with coconut and cilantro on top

More Nourishing Soups to Love!

quinoa and red lentil curry soup with cilantro and coconut flakes garnish

If you recreate this Golden Curry Lentil and Quinoa Soup recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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curry lentil and quinoa soup with vegetables close up shot

Golden Curry Lentil and Quinoa Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Lisa Kitahara
  • Total Time: 27 minutes
  • Yield: 4 servings 1x


This Golden Curry Lentil and Quinoa Soup is made in 1 pot with nourishing ingredients. Ideal for winter cold nights or as a easy meal to prep that is also freezer friendly. Vegan, gluten free and SUPER delicious!


  • 1 onion, diced (110g)
  • 3 garlic cloves minced (9g)
  • 2 tbsp minced ginger (30g)
  • 1.5 tbsp curry powder (22g)
  • 2 tsp salt
  • 1/2 tsp red pepper flakes, optional
  • 3/4 cup dry red lentils (156g)
  • 1/4 cup dry quinoa (42g)
  • 1 tbsp soy sauce (15g // tamari for gluten free)
  • 3 + 1/2 cups vegetable broth (875ml)
  • 1 cup full fat coconut milk (250ml)
  • 1 cups frozen vegetables (160g)


  1. Add onions and garlic into a large pot over medium high heat and cook for 1 minute. Add ginger, curry paste, red pepper flakes and salt. Cook for another minute, stirring frequently. 
  2. Add in 3 cups of vegetable broth, soy sauce, quinoa and red lentils. Bring the vegetable broth to a boil. Cover with  a lid and reduce the heat to low. Let it simmer for around 20 minutes or until lentils and quinoa have absorbed all the liquid and is cooked. 
  3. Give it a stir and then pour in the coconut milk, peas and left over 1/2 cup vegetable broth (or more) until desired consistency. Taste and adjust with more salt and seasonings as desired. 
  4. Portion soup into bowls and top with cilantro, coconut flakes and red pepper flakes as desired. Serve and enjoy! 


  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Category: Soups & Stews
  • Method: Stove Top
  • Cuisine: vegan, gluten free


  • Serving Size: 1 serving
  • Calories: 325
  • Sugar: 7g
  • Sodium: 1575mg
  • Fat: 9.5g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0.9g
  • Trans Fat: 0
  • Carbohydrates: 45g
  • Fiber: 15g
  • Protein: 16g
  • Cholesterol: 0


lentil and quinoa golden curry soup pinterest graphic

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. OMG, just made this and it is truly so delicious! So creamy and flavorful! Another winning recipe from you, Lisa!

  2. Another yummy recipe! So easy and quick to make. I made a double batch as I had a coconut milk can that was 400ml, so I doubled the recipe and added an extra 100ml of water to make up the extra 100ml of coconut milk that I would have missed. It was so good. My husband and I had a big bowl of it for dinner straight away and there’s enough left to do us both for another 2 dinners or 4 lunches. So I’ve popped them in the freezer. Love one pot meals with the option to freeze! 🙂 x

  3. I just made it and absolutely loved it. I agree that it is a little too salty, even when using only 1tsp of salt – probably because of soy sauce and vegetable broth already having salt in it. So next time I’ll use 1/2 or 3/4 tsp of salt. Other than that I love the combination of flavors and that it has quinoa in it!! Thank you for the recipe Lisa! ❤

  4. I made it yesterday, and I’m really happy because I have some left for today’s dinner.
    Thank you as always Lisa!

  5. Lentils soup is one of my favorite to make during fall/winter season, and your recipe is full of flavors!!! I loved it!

  6. I just made this and it was so good! Next time I will decrease the salt to 1 tsp, as it was a bit too salty for me. But I love a good curry soup! Thank you for sharing!

    1. Hi Samantha!

      I haven’t tried with green lentils but green lentils tend to hold their shape more and are much more firm. They also taste a little different and take longer to cook so I would stick to red lentils if possible!