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Curry Red Lentil Soup

Curry Red Lentil Soup

This hearty and flavorful Curry Red Lentil Soup is perfect for a cozy dinner. Packed with nutritious ingredients and infused with aromatic spices, this dish is both comforting and invigorating. Easy to prepare, this soup can be a staple in your meal rotation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Indian
Servings 4 servings
Calories 250 kcal

Equipment

  • 1 large pot or saucepan
  • 1 wooden spoon
  • 1 measuring cups
  • 1 measuring spoons
  • 1 immersion blender optional

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 medium carrot, diced
  • 1 medium red bell pepper, diced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • 1 cup red lentils, rinsed
  • 6 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • to taste salt
  • to taste pepper
  • fresh cilantro, for garnish (optional)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the diced carrot and red bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally until the vegetables start to soften.
  • Sprinkle in the curry powder, cumin, and turmeric. Stir well to coat the vegetables with the spices, cooking for another 1-2 minutes.
  • Add the rinsed red lentils to the pot, then pour in the vegetable broth. Stir to combine and bring it to a boil.
  • Reduce the heat to low, cover, and let it simmer for about 20 minutes, until the lentils are soft.
  • Once the lentils are cooked, stir in the coconut milk. Season with salt and pepper to taste.
  • For a smoother consistency, you can use an immersion blender to blend part of the soup, or leave it chunky as preferred.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

This soup can be stored in the fridge for up to 5 days and also freezes well for up to 3 months.
Adjust the spices according to your preference; add chili flakes for a spicier kick.
Pair it with warm naan bread or rice for a complete meal.