Curry Lentil Soup
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
302 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Curry Lentil Soup
Description
The Curry Lentil Soup thoughtfully blends red lentils with sautéed onions, garlic, and ginger, seasoned with curry powder to create a fragrant base. Crushed tomatoes and water (or broth) cook the lentils to tenderness over twenty minutes, while coconut milk added at the end lends creaminess and a smooth mouthfeel. The cooking process avoids blending, relying on the lentils' natural breakdown to thicken the soup.
The flavor marries the warmth of curry and ginger with balancing acidity from tomatoes, rounded by the richness of coconut milk. This combination results in a curry-forward lentil soup with steady body and a subtle sweetness from coconut. A touch of lemon juice just before serving adds a fresh contrast and lifts the overall taste.
This curry lentil soup works well as a standalone meal or paired with hearty bread or rice. The recipe notes suggest optional ingredient swaps such as water for broth and the addition of sweet potatoes to further complement the spices, offering slight variations to accommodate dietary preferences or to enrich the dish.
If using broth, it can enhance depth, while full-fat coconut milk produces the creamiest texture. The lentils’ softness eliminates the need for blending, but pureeing is possible for a more uniform texture. These details allow for easy adjustments based on desired result and available ingredients.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 1 tbsp curry powder
- 1 1/2 cup red lentils
- 1 can crushed tomatoes 15 oz.
- 1 1/2 tsp salt
- 4-6 cups water see notes
- 7 oz coconut milk see notes
Instructions
- Heat olive oil in a large pot over medium heat.
- Saute onion, garlic and ginger until onion is translucent.
- Add in curry powder and cook for about two minutes.
- Add in red lentils, stir and cook for about two minutes.
- Pour the can of crushed tomatoes into the red lentils with water and salt. Stir well so all the ingredients are combined.
- Bring to simmer and cook for twenty minutes until the lentils are tender.
- Add in coconut milk and stir. Lower the heat and cook for another ten minutes.
- Serve warm with lemon juice.
Notes
- You can substitute water with vegetable or chicken broth for added flavor.
- Adding diced sweet potatoes with the lentils enhances the soup’s heartiness.
- Full-fat coconut milk provides creaminess and smooth texture.
- Red lentils naturally break down while cooking, so blending is optional if you prefer a creamier consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 689mg | 29% |
| Potassium | 758mg | 16% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 72mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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