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Curry Lentil Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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