Curry Lentil Soup
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
338 kcal
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Course
Main Course, Soup
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Cuisine
American
Curry Lentil Soup
Description
Curry Lentil Soup combines red lentils simmered with diced onion, carrot, red bell pepper, garlic, and ginger infused with yellow curry powder and red pepper flakes. Vegetable broth and fire-roasted tomatoes add depth, while coconut milk provides creaminess without heaviness. Chopped cilantro, salt, and pepper are added during cooking, producing a bowl of soup that is rich in texture but not mushy, maintaining lentil body.
The flavor is savory with warm curry notes and gentle heat from the red pepper flakes. The soup is simmered until tender then finished with fresh cilantro, a drizzle of coconut milk, and an optional squeeze of lime juice. It is comforting and flavorful without overwhelming spice.
This soup makes a complete light meal or starter and pairs well with crusty bread or rice. Its balanced components and creamy coconut milk make it suitable for vegetarian or vegan diets. It is served immediately for best flavor and texture.
Leftovers store well in the refrigerator for up to five days or can be frozen for up to three months. Gently reheat to preserve texture and flavor.
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 yellow onion diced, medium
- 1 carrot diced
- 1 red bell pepper seeds removed and diced
- 4 garlic finely chopped, cloves
- 2- inch ginger peeled and finely grated, piece
- 1 tablespoon yellow curry powder
- 1/4 teaspoon red pepper flakes crushed
- 3/4 cup red lentils rinsed, drained, and picked over
- 2 1/2 cups vegetable broth
- 1 14.5- ounce diced fire roasted tomatoes canned
- 1 13.5- ounce coconut milk shaken well
- 1/2 cup cilantro chopped
- kosher salt to taste
- black pepper to taste
- cilantro drizzle of coconut milk, lime wedges, garnish, extra
Instructions
- In a large pot, heat the oil over medium-high heat. Add the onion, carrot, and red bell pepper and cook until tender, about 4 to 5 minutes.
- Stir in the garlic, ginger, curry powder, and crushed red pepper flakes. Cook for 1 minute and stir in the red lentils.
- Pour in the vegetable broth, tomatoes, and coconut milk. Stir in the cilantro and season with salt and pepper. Bring the soup to a boil and then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, or until the lentils are soft, but not mushy. Taste the soup and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and garnish with cilantro, a drizzle of coconut milk, and a squeeze of lime juice, if desired. Serve immediately.
Notes
- Store leftover soup in the refrigerator for up to 5 days safely.
- Freeze the soup in appropriate containers for up to 3 months for longer storage.
- This recipe is adapted from Ottolenghi's version, balancing spices and ingredients for a mild curry lentil flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 860mg | 36% |
| Potassium | 534mg | 11% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 4395IU | 88% |
| Vitamin C | 46mg | 51% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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