Curried Lentil Soup
This recipe leans into flavors inspired by Indian cooking, making it a delicious lentil curry that doesn’t require hours in the kitchen.
Equipment
- Large Pot or Dutch Oven
- Cutting board & sharp knife
- Wooden Spoon or Silicone Spatula
- Measuring Cups & Spoons
- Blender or Immersion Blender (Optional
- Ladle
Ingredients
For the Soup Base:
- 1 cup red lentils rinsed
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of fresh ginger grated
- 1-2 teaspoons curry powder adjust to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper optional, for a little heat
- 4 cups vegetable broth
- 1 can 14 oz coconut milk
- Salt and black pepper to taste
For Garnish & Serving (Optional):
- Fresh cilantro chopped
- A squeeze of lime
- Toasted coconut flakes or crushed cashews
- Warm naan or crusty bread
Instructions
Prep Your Ingredients
- Rinse 1 cup of red lentils under cold water until the water runs clear. This helps remove excess starch and prevents the soup from becoming gummy.
- Finely chop the onion, mince the garlic, and grate the fresh ginger. Keeping everything ready makes cooking smooth and stress-free.
- Pro Tip: Measure out your spices before you start cooking; it makes adding them at the right moment effortless.
Sauté the Aromatics
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 3–4 minutes, until soft and translucent.
- Stir in the minced garlic and grated ginger, cooking another 1–2 minutes until fragrant.
- Pro Tip: Keep the heat moderate; you want the aromatics to soften without browning too much, or the flavors can turn bitter.
Toast the Spices
- Sprinkle in 1–2 teaspoons curry powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne (if using).
- Stir constantly for about 30 seconds to bloom the spices and release their oils.
- Pro Tip: Stir continuously to avoid burning the spices—they should smell fragrant and slightly warm, not smoky.
Add Lentils and Broth
- Pour in the rinsed red lentils and 4 cups of vegetable broth.
- Stir to combine everything, scraping the bottom of the pot to pick up any stuck spices.
- Bring to a gentle boil, then reduce to a simmer.
- Pro Tip: Keep an eye on the soup as it simmers and stir occasionally to prevent the lentils from sticking to the bottom.
Simmer Until Tender
- Let the soup simmer for 15–20 minutes, or until the lentils are soft and starting to break down.
- Taste and season with salt and black pepper.
- Pro Tip: If you want a smoother texture, use an immersion blender for a few pulses, but leaving some lentils whole gives the soup more character.
Add Coconut Milk
- Stir in 1 can (14 oz) of coconut milk and simmer for another 5 minutes to let the flavors meld.
- Adjust seasoning again if needed.
- Pro Tip: Add the coconut milk at the end to preserve its creamy richness and prevent it from separating.
Serve and Garnish
- Ladle the soup into bowls.
- Top with fresh cilantro, a squeeze of lime, and toasted coconut or crushed cashews if desired.
- Serve warm with naan or crusty bread for a complete meal.
Notes
Nutritional Value (per serving)
- Calories: ~320
- Protein: 13g
- Carbohydrates: 35g
- Fiber: 12g
- Fat: 15g
- Saturated Fat: 9g
- Sodium: 720mg
- Sugar: 5g