Curried Lentil Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 8

If you're seeking a comforting, flavorful dish that’s as nutritious as it is delicious, look no further than this Curried Lentil Soup. With its rich blend of spices and creamy coconut milk, it’s a surefire way to warm up any chilly day.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for weeknight dinners.
  • Rich in protein and fiber, thanks to the lentils.
  • Vegan-friendly without sacrificing flavor.
  • Customizable with your favorite vegetables.
  • Freezes well for meal prep.

Ingredients

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 cup red lentils
1 can (14 oz) coconut milk
4 cups vegetable broth
1 carrot, diced
1 red bell pepper, chopped
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

Step-by-step Instructions

Start by heating up a tablespoon of olive oil in a large pot over medium heat. Toss in the chopped onion and let it sauté until it turns translucent, which usually takes about 5 minutes. Once the onion is ready, add the minced garlic and grated ginger. Stir them around for about a minute until they release their wonderful aroma.

Now, sprinkle in the curry powder, stirring constantly. This helps to activate the spices, enhancing their flavor. After about a minute, pour in the red lentils, coconut milk, and vegetable broth. Give it a good stir and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This is just enough time for the lentils to become tender and creamy.

Next, add the diced carrot and chopped red bell pepper to the pot. Let them cook for another 5 minutes. This allows them to soften slightly while retaining a bit of crunch. Season the soup with salt, pepper, and a generous squeeze of lime juice to taste. This final step really pulls all the flavors together.

Before serving, garnish with fresh cilantro, which adds a bright, fresh note to your hearty bowl of soup.

Tips & Tricks

  • Rinse the red lentils under cold water until it runs clear to remove excess starch.
  • Adjust the heat to your liking by adding a pinch of cayenne or more curry powder.
  • If you prefer a thicker soup, remove the lid during the last few minutes of simmering.
  • For a smoother texture, use an immersion blender to partially blend the soup.

Serving Suggestions

This Curried Lentil Soup pairs wonderfully with a side of warm naan or crusty bread. For a complete meal, serve it alongside a fresh, crisp salad with a light vinaigrette. If you're feeling adventurous, try topping it with a dollop of yogurt for an added creamy contrast.

Frequently Asked Questions

Can I use a different type of lentils?
Yes, but keep in mind that cooking times may vary. Red lentils cook quickly and tend to break down, creating a creamy texture.
Is this soup spicy?
The soup has a mild warmth from the curry powder. Adjust the spice level by adding more or less curry powder or incorporating extra spices like cayenne pepper.
How long does this soup keep?
This soup can be stored in the refrigerator for up to 5 days. It also freezes well for up to 3 months.

Ingredients Explained

Olive oil acts as the base for sautéing, bringing out the aromas of the spices and vegetables. Onion offers a foundational sweetness that balances the dish, while garlic and ginger add depth and a touch of heat. The star of our spice mix, curry powder, infuses the soup with warmth and complexity. Red lentils are not only quick-cooking but also provide a creamy texture when they break down. Coconut milk gives the soup its luscious creaminess and a hint of tropical flavor. Vegetable broth serves as the flavorful liquid base. Carrot adds a touch of sweetness and color, while red bell pepper contributes a mild sweetness and crunch. A squeeze of lime juice at the end brightens up all the flavors. Finally, fresh cilantro for garnish adds a burst of color and freshness.

Simplified Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
3. Add the curry powder and cook for another minute, stirring constantly.
4. Pour in the red lentils, coconut milk, and vegetable broth. Bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes or until the lentils are tender.
6. Stir in the diced carrot and red bell pepper, cooking for an additional 5 minutes.
7. Season with salt, pepper, and lime juice to taste.
8. Garnish with fresh cilantro before serving.

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