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Curry Red Lentil Soup

This delicious and nourishing Curry Red Lentil Soup is packed with flavor and nutrients, making it the perfect meal for any time of the year. With a creamy texture and a touch of spice, it's a lovely way to enjoy lentils while warming up on a cool day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Indian
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot
  • 1 wooden spoon
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cutting board
  • 1 immersion blender optional

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 cup red lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 medium carrot, diced
  • 1 red bell pepper, diced
  • to taste salt
  • to taste pepper
  • for garnish fresh cilantro optional
  • for serving lemon wedges optional

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and ginger, cooking for another minute until fragrant.
  • Add curry powder, cumin, turmeric, and cayenne pepper. Stir for about 30 seconds to toast the spices.
  • Add the rinsed red lentils, coconut milk, vegetable broth, diced carrot, and red bell pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
  • Once the soup has thickened, use an immersion blender to puree the mixture to your desired consistency. This step is optional; you can leave it chunky if you prefer.
  • Season with salt and pepper to taste. If the soup is too thick, you can add a bit more vegetable broth to reach your desired consistency.
  • Serve hot, garnished with fresh cilantro and a squeeze of lemon juice if desired.

Notes

For added protein, you can mix in cooked chicken or tofu.
To enhance the flavor, feel free to add a pinch of cinnamon or a tablespoon of lime juice.
This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.