Description
This vibrant Curry Lentil Soup combines the rich flavors of yellow curry, ginger, and coconut milk with tender red lentils and fire-roasted tomatoes for a hearty, warming meal that’s perfect for any day of the week. Easy to make and packed with nutrients, this soup is both comforting and flavorful, ideal for a nutritious lunch or dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium yellow onion, diced
- 1 carrot, diced
- 1 red bell pepper, seeds removed and diced
- 4 garlic cloves, finely chopped
- 2-inch piece ginger, peeled and finely grated
- 1 tablespoon yellow curry powder
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup red lentils, rinsed, drained, and picked over
- 2 1/2 cups vegetable broth
- 1 14.5-ounce can diced fire roasted tomatoes
- 1 13.5-ounce can coconut milk, shaken well
- 1/2 cup chopped cilantro
- Kosher salt and pepper, to taste
Garnish
- Extra cilantro
- Drizzle of coconut milk
- Lime wedges
Instructions
- Sauté Vegetables: In a large pot, heat the olive or coconut oil over medium-high heat. Add the diced onion, carrot, and red bell pepper. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 4 to 5 minutes.
- Add Aromatics and Spices: Stir in the finely chopped garlic, grated ginger, yellow curry powder, and crushed red pepper flakes. Cook for 1 minute to allow the spices and aromatics to bloom and release their flavors. Then stir in the rinsed red lentils, coating them in the seasoned mixture.
- Add Liquids and Simmer: Pour in the vegetable broth, diced fire-roasted tomatoes with their juices, and the coconut milk. Stir in the chopped cilantro and season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally, until the lentils are tender but not mushy.
- Season and Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls. Garnish each serving with extra chopped cilantro, a drizzle of coconut milk for creaminess, and a squeeze of fresh lime juice to brighten the flavors. Serve immediately while hot.
Notes
- You can substitute red lentils with yellow lentils if preferred, but cooking times may vary slightly.
- For a spicier soup, increase the crushed red pepper flakes or add a diced jalapeño during the sauté step.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to a month.
- Make sure to not overcook lentils to avoid a mushy texture; they should be soft but hold some shape.
- This soup is naturally gluten-free and can easily be made vegan by ensuring the vegetable broth is free from animal products.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
