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Curry Lentil Soup

Delicious Curry Lentil Soup: Easy Recipe for Cozy Nights
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A warm and cozy curry lentil soup, perfect for weeknight meals, packed with flavor and easy to make with pantry staples.

Ingredients

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  • 1 tablespoon olive oil (or ghee)
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced (optional)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
  • 2 tablespoons mild curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Pinch cayenne or red pepper flakes (optional)
  • 1 cup dried red lentils, rinsed (or use brown/green; see notes)
  • 4 cups vegetable broth (or chicken broth)
  • 1 can (14 oz) coconut milk (optional for creaminess)
  • 1 can (14.5 oz) diced tomatoes or 1 tablespoon tomato paste (optional)
  • 1 teaspoon fine salt, plus more to taste
  • Black pepper, to taste
  • 1–2 cups baby spinach or chopped kale (optional)
  • Juice of 1/2 lemon or 1 tablespoon lime
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; cook for 5–6 minutes until soft.
  3. Add garlic and ginger; cook for 1 minute until fragrant.
  4. Stir in curry powder, cumin, turmeric, and cayenne; cook for 30–60 seconds.
  5. Add rinsed lentils, broth, and tomatoes or tomato paste (if using); bring to a boil.
  6. Reduce heat to low, cover slightly, and simmer until lentils are tender (18–22 minutes for red lentils, 30–35 for brown/green).
  7. If using, stir in coconut milk and warm through for 2–3 minutes.
  8. Add spinach to wilt, 1–2 minutes. Season with salt and pepper; stir in lemon juice to taste.
  9. Ladle into bowls and top with herbs. Add chili flakes or a dollop of yogurt if desired.

Notes

This soup can be made with any type of lentils. Adjust the spices for desired heat. Allow the flavors to develop by making a day in advance.

Nutrition

Find it online: https://recipesunfolded.com/curry-lentil-soup/

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