Why Make This Recipe
If you’re looking for a comforting and nutritious dish, this Healing & Flavorful Curry Lentil Soup is perfect for you. It’s packed with vitamins, minerals, and flavor, making it not only delicious but also good for your health. The combination of spices, lentils, and coconut milk creates a unique taste that warms your heart and nourishes your body. Whether you’re feeling under the weather or just want a cozy meal, this soup is sure to lift your spirits.
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 oil in a large pot over medium heat. Add the diced onion, chopped carrots, and diced celery. Cook for 5–7 minutes until they are softened.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the curry powder, turmeric, cumin, smoked paprika, salt, and black pepper. Toast the spices for 1–2 minutes to release their aromas.
- Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer for 20–25 minutes, until the lentils are tender.
- Stir in the coconut milk and lemon juice. If you like a creamier soup, use an immersion blender to partially puree it.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve it warm with bread or rice.
How to Serve Healing & Flavorful Curry Lentil Soup
Serve this soup hot, garnished with fresh cilantro. Pair it with some crusty bread or a side of rice to make it a filling meal. It’s perfect for lunch, dinner, or a cozy night in. Feel free to add some spinach or kale at the end for extra nutrition and color.
How to Store Healing & Flavorful Curry Lentil Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove or in the microwave until heated through. 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
- Sauté the vegetables until they are soft to enhance their sweetness and flavor.
- Adjust the spices to your taste. If you like it spicier, add a little more curry powder or some red pepper flakes.
- If you prefer a thicker soup, you can add less broth or include more lentils.
- Experiment with add-ins such as farro, brown rice, or harissa for a different twist each time.
Variation
You can change up this soup by using different types of lentils, like green or brown lentils, but keep in mind that cooking times may vary. You can also swap the coconut milk for regular milk or a dairy-free alternative if you prefer.
FAQs
Can I make this soup in advance?
Yes! This soup can be made ahead of time and reheated when ready to serve.
Is this curry lentil soup vegan?
Yes, this recipe is entirely vegan as it uses vegetable broth and coconut milk.
Can I use different vegetables in this soup?
Absolutely! Feel free to add veggies like bell peppers, sweet potatoes, or zucchini for added flavor and texture.
Print
Healing & Flavorful Curry Lentil Soup
A comforting and nutritious curry lentil soup packed with vitamins, minerals, and flavor. Perfect for cozy meals.
- Total Time: 45 minutes
- Yield: 4 servings 1x
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
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion, chopped carrots, and diced celery. Cook for 5–7 minutes until they are softened.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the curry powder, turmeric, cumin, smoked paprika, salt, and black pepper. Toast the spices for 1–2 minutes to release their aromas.
- Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer for 20–25 minutes, until the lentils are tender.
- Stir in the coconut milk and lemon juice. If you like a creamier soup, use an immersion blender to partially puree it.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve it warm with bread or rice.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg