Why Make This Recipe
This Healing & Flavorful Curry Lentil Soup is not just delicious but also packed with nutrients. It combines lentils, vegetables, and aromatic spices to create a warm and soothing dish. Perfect for chilly days, this soup will comfort you while providing health benefits. The ingredients are easy to find and the cooking process is straightforward, making it an excellent choice for any home cook.
How to Make Healing & Flavorful Curry Lentil Soup
Ingredients:
- 2 tablespoons coconut oil or olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, chopped (about 200 g)
- 2 celery stalks, diced
- 2 teaspoons ground cumin
- 1 ½ tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup red lentils, rinsed (200 g)
- 6 cups vegetable broth (1.4 L)
- 1 can (400 ml) coconut milk
- Juice of 1 lemon
- Fresh cilantro, chopped, for garnish
Optional Add-ins:
- 1 cup farro or brown rice
- 1 teaspoon harissa paste
- 2 cups spinach or kale stirred in at the end
Directions:
- Heat the coconut oil or olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and diced celery. Cook for 5–7 minutes until the vegetables are softened.
- Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Add the ground cumin, curry powder, ground turmeric, smoked paprika, salt, and black pepper to the pot. Toast the spices for 1–2 minutes to release their aromas.
- Stir in the rinsed red lentils and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the lentils are tender.
- Add the coconut milk and lemon juice, stirring to combine. If you want a creamier soup, use an immersion blender to partially puree the soup until it reaches your preferred consistency.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve it hot. Enjoy it with bread or rice for a complete meal!
How to Serve Healing & Flavorful Curry Lentil Soup
This soup is best served warm. You can pair it with a side of crusty bread or a scoop of brown rice for added texture and satisfaction. Consider topping it with fresh cilantro or a splash of lemon for a brighter flavor.
How to Store Healing & Flavorful Curry Lentil Soup
Store any leftover soup in an airtight container in the refrigerator. It will last about 3–4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Healing & Flavorful Curry Lentil Soup
- Adjust the spices to your taste; if you like it spicier, add more curry powder or a dash of red pepper flakes.
- For added nutrition, mix in chopped spinach or kale towards the end of cooking.
- If the soup is too thick, you can add more vegetable broth or water until you reach the desired consistency.
Variation
You can easily customize this soup to fit your preferences. Adding in grains like farro or brown rice enhances its heartiness. For a spicy kick, include harissa paste or additional spices to taste.
FAQs
Can I use different types of lentils?
Yes, you can use green or brown lentils, but the cooking time may vary. Red lentils cook much faster and break down more, giving the soup a creamy texture.
Is this soup vegan-friendly?
Absolutely! All the ingredients used in this soup are plant-based, making it a great vegan option.
Can I prepare this soup ahead of time?
Yes, this soup tastes even better the next day! You can prepare it in advance and just reheat when ready to serve.
Healing & Flavorful Curry Lentil Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A delicious and nutritious curry lentil soup that combines lentils, vegetables, and aromatic spices for a warm and comforting dish.
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, chopped (about 200 g)
- 2 celery stalks, diced
- 2 teaspoons ground cumin
- 1 ½ tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup red lentils, rinsed (200 g)
- 6 cups vegetable broth (1.4 L)
- 1 can (400 ml) coconut milk
- Juice of 1 lemon
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil or olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and diced celery. Cook for 5–7 minutes until the vegetables are softened.
- Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Add the ground cumin, curry powder, ground turmeric, smoked paprika, salt, and black pepper to the pot. Toast the spices for 1–2 minutes to release their aromas.
- Stir in the rinsed red lentils and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the lentils are tender.
- Add the coconut milk and lemon juice, stirring to combine. If you want a creamier soup, use an immersion blender to partially puree the soup until it reaches your preferred consistency.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve it hot. Enjoy it with bread or rice for a complete meal!
Notes
This soup is best served warm and can be paired with crusty bread or brown rice. Adjust spices to taste and store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian