Red Lentil Curry Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
479 kcal
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Course
Main Course, Soup
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Cuisine
Vegetarian
Red Lentil Curry Soup
Description
This Red Lentil Curry Soup starts with sautéing onion, garlic, ginger, and red bell pepper to build savory depth. Red lentils, vegetable broth, crushed tomatoes, and a blend of red curry paste, chili garlic sauce, curry powder, garam masala, and salt are added and cooked under pressure or on the stove. The soup is finished with coconut milk for creaminess and lime juice for brightness.
The resulting soup carries warm spices and a rich texture from coconut milk while retaining some body from the softened lentils and vegetables. Fresh cilantro garnish and optional extra chili garlic sauce provide herbal freshness and adjustable heat.
Ideal for a filling lunch or dinner, it pairs well with crusty bread or rice. The Instant Pot method reduces cooking time considerably. Adding coconut milk directly to the soup creates a creamy consistency, or drizzling it on top keeps the texture lighter. Lime wedges served alongside allow personal acidity adjustment.
Nutrition and timing notes suggest about 10-15 minutes to pressure cook plus prep, or roughly 30-35 minutes stovetop, making it manageable for busy cooks seeking a nutritious, flavorful meal.
Ingredients
- 1 TBSP avocado oil or olive oil
- 1 yellow onion diced, medium
- 2 cloves garlic minced
- 1 TBSP ginger peeled and grated, fresh
- 1 red bell pepper seeded and diced
- 1 cup red lentils like bob’s red mill brand, split
- 3 cups vegetable broth low-sodium
- 14.5 oz crushed tomatoes
- 1 TBSP red curry paste
- ½ TBSP Chili garlic sauce plus extra to taste
- 1 TBSP curry powder
- 1 tsp garam masala
- 1 tsp salt sea salt
- 13.5 oz coconut milk canned, unsweetened
- 1 lime cut in half
- ¼ cup cilantro fresh, chopped
Instructions
Instant Pot Instructions
- Set Instant Pot to "Sauté" and heat up 1 TBSP oil. Add onion, garlic, ginger, and bell pepper. Sauté for 3 min then select cancel to turn IP off.
- Add lentils, broth, crushed tomatoes, curry paste, chili garlic sauce, garam masala, curry powder, and salt.
- Check to make sure the valve is in sealed position and lock the lid. Set Instant Pot to MANUAL and cook on HIGH for 5 min.
- Once it beeps, quick release the presure by switching the valve to venting postion and stand back as steam releases. Once pressure has been released, safely remove the lid.
- Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Season with any additional salt or spices if desired and serve with extra lime wedges for serving.
- Garnish with fresh cilantro and add some extra chili garlic sauce if you like things spicy. Enjoy!
Stove Top Instructions
- Heat 1 TBSP oil in a large saucepan or pot over medium-high heat. Sauté onion and bell pepper until tender and golden, approx. 8 minutes.
- Add garlic, ginger, curry paste, chili garlic sauce, garam masala, curry powder, and salt. Cook for 1-2 minutes, stirring often, until fragrant.
- Next add lentils, broth, and tomatoes. Bring to a boil then reduce heat to low and simmer gently, stirring occasionally. Cook until lentils are soft but not mushy, approx. 20-25 minutes. Add any adtional seasoning/spices desired.
- Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Garnish with fresh cilantro, and add some extra chili garlic sauce if you like things spicy. Serve with additional lime wedges. Enjoy!
Notes
- Using the Instant Pot reduces cooking time to about 15-20 minutes including pressurizing.
- Stovetop cooking takes approximately 30-35 minutes total.
- Add coconut milk fully for creamier soup, or drizzle on top for a lighter texture.
- Lime wedges and extra chili garlic sauce allow adjusting acidity and heat when serving.
- Nutrition facts are estimates; ingredients can be adjusted to dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 21g | 105% |
| Potassium | 1019mg | 22% |
| Fiber | 19g | 76% |
| Sugar | 11g | 22% |
| Vitamin A | 2118IU | 42% |
| Vitamin C | 60mg | 67% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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