Red Lentil Vadouvan Curry Soup

Serves 4

| Prep Time: 15 mins

| Cook Time: 45 mins

| Total Time: 1 hour

You may need: Dried Garlic Powder

Discover The Recipe

Our Vadouvan Red Lentil Curry soup is a hearty meal that results in a rich flavor and creamy texture from the broken down lentils. Made with the smallest variety of lentils, red lentils break down quickly to provide the perfect texture to this vegan dish. Our chef adds both chopped tomatoes and coconut milk to give just the right amount of silkiness and balance of acid and sweetness. Complex curry flavor is developed from our Vadouvan spice blend, a trendy fusion spice originally developed in a French colony in India by French chefs mixing classic Indian curry flavors with French aromatics: garlic, onion, and shallot. It is mild, slightly sweet, and uncannily versatile. A bit of lime juice at the end brightens and melds the flavors. 

Enjoy this Red Lentil Vadouvan Curry Soup with a side of crusty bread. It’s the perfect choice to warm your soul and evoke a smile on a cold winter’s night. Try Vadouvan anywhere you want a pop of flavor such as meats, soups, stews, nuts, roasted veggies, popcorn, or in substitute in any recipe calling for curry powder.


  • 1 Tbsp olive oil, coconut oil, or ghee

  • 1/2 large onion, diced

  • 1 stalk celery

  • 4 garlic cloves, minced

  • 1 Tbsp fresh grated ginger

  • Sea salt to taste

  • 2 tsp Piquant Post Vadouvan Indo French Curry 

  • 1/2 tsp ground turmeric

  • 8 oz chopped tomatoes, with juices

  • 1 cup red lentils, washed and picked over

  • 3 cups water

  • Freshly ground black pepper to taste

  • Cayenne to taste

  • 1 (14-ounce) can coconut milk

  • Juice of 1/2 lime

  • Chopped cilantro

  • Cashews (toasted in a dry skillet until lightly browned), chopped


You might want to double up on this soup, it’s so good! It also freezes beautifully.


Heat the oil in a large soup pot over medium-high heat.  Add the onion, cook, stirring until tender, about 5 minutes.  Add the celery, garlic, ginger, ½ teaspoon salt, Piquant Post Vadouvan Indo French Curry, and turmeric and stir until fragrant, 1 minute.  Add the canned tomatoes with their juices.  Taste and re-season with salt.

Stir in the lentils and water or stock.  Bring to a boil, reduce heat, cover, and simmer for 40 minutes.  Season with black pepper and cayenne to taste. Taste and adjust for salt.

Add the coconut milk, and lime juice, and cook for about 2-3 minutes.  Taste and re-season, if needed.

Ladle into individual bowls. Top with chopped cilantro and toasted chopped cashews.  Serve with some crusty bread.

Alternatives & Substitutions

  • Try toasting the bread in a pan with a little vegan butter and a pinch of sea salt for a crispy and buttery accompaniment!

  • Looking for a hearty meal with meat? Try our silky, flavorful Vadouvan Chicken Curry recipe for an exotic yet easy weeknight meal.

  • Vadouvan pairs beautifully with roasted veggies as well. Serve this recipe with a side of Vadouvan Roasted Vegetables or Vadouvan Roasted Cauliflower.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

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