Curry Lentil Soup Recipe

Introduction

This Curry Lentil Soup is a warm, comforting dish packed with vibrant spices and creamy coconut. It’s both hearty and fragrant, making it perfect for a satisfying weeknight meal or a cozy lunch.

Ingredients

• 2 tablespoons ghee, clarified butter, or coconut oil
• 1 onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, pressed through garlic press
• Salt, to taste
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Pinch white pepper
• 1 pound split red lentils
• 6 cups chicken stock, hot
• 1/2 (14 ounce) can coconut cream
• 1 tablespoon chopped cilantro leaves

Instructions

1. Step 1: Place a pot over medium-high heat and add the ghee. Once hot, add the onion, carrot, and celery. Sauté for about 5-6 minutes until the vegetables are slightly tender.
2. Step 2: Add the garlic, curry powder, turmeric, cumin, smoked paprika, black pepper, and a pinch of white pepper. Stir to combine and let the spices become aromatic.
3. Step 3: Stir in the lentils, then add the hot chicken stock. Cover and let the soup gently simmer for about 20 minutes, stirring occasionally, until the lentils are tender and the soup has thickened slightly.
4. Step 4: Stir in the coconut cream and chopped cilantro to finish. Serve warm, optionally with naan bread for dipping.

Tips & Variations

• For a vegan version, substitute chicken stock with vegetable broth and use coconut oil instead of ghee.
• Add a squeeze of fresh lime juice before serving for a bright, citrusy finish.
• Use red lentils for a quicker cooking time and a creamy texture; brown lentils can be used but will take longer to cook.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You may need to add a little extra broth or water when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup stores well and often tastes even better the next day as the flavors meld. Prepare it in advance and reheat when ready to serve.

Can I freeze Curry Lentil Soup?

Absolutely. Allow the soup to cool completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Curry Lentil Soup Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

This comforting and flavorful Curry Lentil Soup combines tender red lentils with a fragrant blend of spices including curry powder, turmeric, and cumin. Simmered with vegetables and enriched with creamy coconut cream, this hearty soup is perfect for warming up on chilly days and pairs beautifully with warm naan bread.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons ghee, clarified butter, or coconut oil
• 1 onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, pressed through garlic press
• Salt, to taste
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Pinch white pepper
• 1 pound split red lentils
• 6 cups chicken stock, hot
• 1/2 (14 ounce) can coconut cream
• 1 tablespoon chopped cilantro leaves

Instructions

1. Prepare the Base Vegetables: Place a pot over medium-high heat and add the ghee. Once hot, add the finely chopped onion, diced carrots, and celery. Sauté these vegetables for about 5 to 6 minutes until they become slightly tender and fragrant.
2. Add Spices and Garlic: Stir in the pressed garlic cloves, curry powder, turmeric, cumin, smoked paprika, black pepper, and a pinch of white pepper. Mix well and cook until the spices are aromatic, which brings out their full flavor.
3. Incorporate Lentils and Stock: Add the split red lentils to the pot and stir to coat them with the spices and vegetables. Pour in the hot chicken stock, stirring to combine all ingredients evenly.
4. Simmer the Soup: Cover the pot and allow the soup to gently simmer on medium-low heat for about 20 minutes. Stir occasionally to prevent sticking, until the lentils are tender and the soup thickens slightly.
5. Finish the Soup: Stir in the coconut cream and chopped cilantro leaves to add creaminess and fresh herbaceous notes. Adjust salt to taste. Serve hot, optionally accompanied by warm naan bread for a complete meal.

Notes

• You can substitute vegetable broth to make this soup vegetarian or vegan.
• For a spicier soup, consider adding a pinch of cayenne pepper or chopped fresh chili.
• Red lentils cook quickly and tend to break down, which helps thicken the soup naturally.
• If coconut cream is not available, full-fat coconut milk can be used, though the soup will be slightly less rich.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• This soup is naturally gluten-free and can be adapted to a variety of dietary preferences by choosing appropriate stock and sides.

Keywords: curry lentil soup, red lentil soup, Indian soup recipe, coconut lentil soup, easy lentil soup, healthy soup, gluten free soup