Curry Lentil Soup
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 -8 servings
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Course
Main Course, Soup
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Cuisine
Middle Eastern
Curry Lentil Soup
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This will be the most FLAVORFUL, best lentil soup of your life, seasoned with curry powder, paprika, ginger, coconut milk, etc., brightened with a splash of lemon. The lentil soup is made with green or brown lentils, guaranteeing luxuriously creamy and hearty textures instead of disintegrating mushiness. Follow along for step-by-step instructions, expert tips, and customizable options for a foolproof recipe, with everyone returning for seconds and thirds!
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Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 tablespoon ginger freshly grated
- 4-6 garlic minced, cloves
- 2 tablespoons curry powder
- 1 1/4 teaspoons salt
- 1 tsp EACH cumin ground cumin, ground coriander, dried basil
- 1 tsp EACH Coriander
- 1 tsp EACH paprika
- 1 tsp EACH basil
- 1/2 tsp EACH Turmeric
- 1/2 tsp EACH black pepper
- 1/4 tsp EACH cinnamon ground cinnamon
- 1/4 tsp EACH nutmeg ground cinnamon
- pinch-1/4 teaspoon cayenne pepper
- 1 oz. can crushed tomatoes (Muir Glen or Cento recommended)
- 1 oz. can fire roasted diced tomatoes with juices
- 1 1/4 cups green lentils or brown lentils; dried
- 4 cups chicken broth low sodium; or vegetable broth
- 3 cups water plus more as needed
ADD LATER/FOR SERVING
- 1 oz. can coconut milk (may use lite or sub broth)*
- 1-1 ½ tablespoons lemon juice adjust to taste
- 2 tablespoons cilantro plus more for garnish, minced, fresh
- PLAIN yogurt optional, for serving
- naan bread optional, for serving
- rice optional, for serving
Instructions
- Sauté Veggies & Aromatics: Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, and celery, and cook for 6 minutes. Add the ginger, garlic, and spices and cook for 2 minutes.
- Add Ingredients: Stir in the remaining ingredients up to “Add Later” (through water).
- Simmer: Cover and bring to a boil, then reduce to medium. Simmer, covered, for 45-60 minutes or until lentils are soft, stirring occasionally and replacing the lid (or the bottom can burn). Add more water while the soup simmers if it becomes too thick. The lentils need enough water to cook evenly.
- Finishing Touches: Stir in the coconut milk and warm through. Continue to simmer for a thicker texture or thin with additional water (you can also use an immersion blender or blender to puree some soup if desired). Stir in the lemon juice and cilantro. Season to taste with extra lemon, salt, or cayenne—these will make the flavors pop!
- Serve: Serve bowls with a dollop of yogurt and a sprinkle of cilantro. Also delicious served over rice!
Notes
- *If you substitute the coconut milk for broth and still want a creamy soup, I suggest pureeing part of the soup.
- If you don't use brands Muir Glen or Cento crushed tomatoes (which use sweeter San Marzano tomatoes), you may need to add a touch of sugar.
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