Curry Lentil Soup
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Unrated
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Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings (about 5 1/2 cups)
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Calories
334 kcal
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Course
Main Course
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Cuisine
Indian
Curry Lentil Soup
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This quick, easy, and healthy Curry Lentil Soup has warm spices, carrots, and a bright pop of lemon. It's naturally vegan, filling, and full of flavor!
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Ingredients
- 2 tablespoons extra-virgin olive oil plus additional as needed
- 1 yellow onion cut into 1/4-inch dice, medium
- 3 carrot cut into 1/4-inch dice, large
- ½ teaspoon kosher salt plus additional to taste
- 1 tablespoon curry powder
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- ½ teaspoon Turmeric ground
- ⅛ teaspoon cayenne pepper
- 2 garlic minced, cloves
- 1 tablespoon ginger fresh, minced
- 1 cup red lentils rinsed and drained
- 4 cups vegetable broth low sodium, or low sodium chicken broth
- 1 crushed tomatoes 14.5-ounce can
- 2 tablespoons lemon juice about ½ medium lemon, freshly squeezed
- cilantro for garnish, fresh
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and salt. Cook until the vegetables begin to soften, about 4 minutes.
- Reduce the heat to low. Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. Add the garlic and ginger. Stir and cook 30 seconds. If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn.
- Add the lentils, broth, and crushed tomatoes. Increase the heat to bring to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but not mushy, about 25 minutes. If the soup is thicker than you would like, splash in a bit of water to reach your desired consistency. (We like our soup fairly thick.)
- Remove from the heat and stir in the lemon juice. Taste and add additional salt as desired (the amount you need will vary based on your vegetable broth). If you'd like it spicier, add a touch of additional cayenne (a little goes a long way). Serve warm, topped with chopped fresh cilantro.
Notes
- TO STORE: Store curry lentil soup in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm leftover soup in a Dutch oven on the stovetop over medium-low heat. Add splashes of broth as needed to thin the soup. You can also rewarm this soup in the microwave.
- TO FREEZE: Place leftover soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4); about 1 1/3 cups
Calories
334kcal
(17%)
Carbohydrates
47g
(16%)
Protein
19g
(38%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Potassium
1144mg
(24%)
Fiber
18g
(72%)
Sugar
9g
(18%)
Vitamin A
7922IU
(158%)
Vitamin C
20mg
(22%)
Calcium
101mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings (about 5 1/2 cups)
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1(of 4); about 1 1/3 cups | |
| Calories | 334kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Potassium | 1144mg | 24% |
| Fiber | 18g | 72% |
| Sugar | 9g | 18% |
| Vitamin A | 7922IU | 158% |
| Vitamin C | 20mg | 22% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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